Grilled Chicken and Corn Salad: How to Make the Perfect Light Summer Dinner

Summer might be coming to a close, but that’s only more of a reason to fire up that grill and enjoy the last few weeks of summer sun and weather. And when soaking up that sunshine and you feel a bit peckish, the perfect meal is clearly my grilled chicken and corn salad with herb-citrus dressing.

My grilled chicken and corn salad is summer in bowl with deliciously sweet corn, crisp romaine and other summer fresh vegetables, topped with tangy feta, and my creamy herb-citrus dressing. It is the perfect light meal that will keep you full and not let you down for more summer fun ahead.

Serves 2, but easily doubled and tripled for a group.

You can even make this grilled chicken and corn salad as a vegetarian option by omitting the chicken and sprinkling za’atar over top to keep the feel.

Tools Needed:

A food processor or blender is the best way to make the herb-citrus dressing. And you may want extra for leftover because it is so good!

Suggested Wine Pairing:

A Sauvignon Blanc would pair perfectly with this light summer salad with it’s crisp and herbal notes to balance the salad perfectly.

Grilled Chicken and Corn Salad Ingredients:

1 head of romaine, washed and roughly chopped

2 ears of corn on the cob

2 chicken breasts

1/4 cup of Za’atar seasoning

1/2 red onion, diced

1 cucumber, sliced

1 pint of cherry tomatoes, halved

1/2 cup of feta cheese, crumbled

1 avocado, sliced

2 radishes, sliced

Juice of 1 lime

2 tablespoons oil

Salt and pepper to taste

For the Herb-Citrus Dressing

6 ounces of plain greek yogurt

Juice of 1 lime

2 cloves of garlic

1/4 cup of parsely

1/4 cup of cilantro

2 tablespoons of scallions

2 tablespoons of olive oil

Salt and pepper to taste

Instructions:

1. Prepare the chicken by liberally seasoning with salt, pepper, za’atar, 1 tablespoon of oil, and juice of 1/2 lime.
2. Prepare the corn in a similar manner, seasoning it with salt , pepper, 1 tablespoon of oil, and juice of 1/2 lime.
3. Preheat the grill to medium-high and cook the corn, turning occasionally to char each side for about 20 minutes. Cook the chicken breasts for about 8 minutes each side until cooked through.
4. Meanwhile, combine all of the ingredients for herb-citrus dressing in a food processor and blend until smooth.
5. Next arrange the salad with the romaine, avocado, red onion, cucumber, tomatoes, radishes, and feta.
6. Cut the corn from the cob and slice the chicken on a bias and also add to the salad. Top with with herb-citrus dressing and enjoy!

If you like this, you will love my grilled shrimp and romaine salad!