Description
This grilled chicken and corn salad is the perfect summer dinner recipe—light, fresh, and full of seasonal flavor. Tossed with cherry tomatoes, cucumber, and a homemade basil vinaigrette, it’s a joyful meal in under 30 minutes.
Ingredients
Salad
2 boneless chicken breasts
2 ears of fresh corn (or 1½ cups frozen)
1 cup cherry tomatoes, halved
1 small cucumber, sliced
¼ red onion, thinly sliced
4 cups arugula or mixed greens
Basil Vinaigrette
1 cup fresh basil leaves
¼ cup olive oil
1 tbsp lemon juice
1 garlic clove
Salt & pepper to taste
Instructions
Grill chicken and corn until cooked and lightly charred. Let cool, then slice chicken and cut corn from cob.
Blend vinaigrette ingredients until smooth.
In a large bowl, combine greens, tomatoes, cucumber, and onion.
Add grilled chicken and corn. Toss with vinaigrette and serve immediately.
Notes
Make vinaigrette up to 3 days in advance.
Swap arugula with spinach or romaine.
Add avocado or goat cheese for extra richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling / Sautéing
- Cuisine: American