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Charred Corn & Chicken Salad with Cilantro Lime Dressing

This vibrant and flavor-packed salad is everything I crave in a summer meal: smoky grilled chicken, charred sweet corn, crisp radishes, toasted pepitas for crunch, and a creamy cumin-lime cilantro dressing that ties it all together. It’s hearty enough to be dinner, fresh enough for lunch, and endlessly adaptable
Servings 2
Author katyrex

Ingredients

  • 2 boneless, skinless chicken breasts
  • 3 heads of little gem lettuce, washed and chopped
  • 2 ears of corn, shucked
  • 1 red onion, sliced 1/2" thick
  • 1/2 cup radishes, sliced
  • 1/2 cup cucumbers, chopped
  • 1/4 cup pepitas
  • 4 tbsp olive oil
  • 1 lime
  • 1 shallot, chopped
  • 1 tsp cumin
  • 1/2 cup full fat greek yogurt
  • 1 bunch cilantro, chopped
  • 1 tbsp chili powder, cumin, or other preferred spice

Instructions

  • Grill the Chicken & Veggies
    Season chicken breasts with olive oil, salt, pepper, and a pinch of cumin or chili powder (optional).
    Grill chicken, corn, and red onion on medium-high heat until lightly charred and cooked through—about 5–7 minutes per side for the chicken, turning the veggies occasionally. Let rest, then slice the chicken and chop the onion and corn kernels off the cob.
  • Toast the Pepitas
    In a small skillet over medium heat, add pepitas. Toast until fragrant and starting to pop—about 3–4 minutes. Then add preferred seasoning (I like to add a tsp of cumin or chili powderf). Set aside to cool.
  • Make the Dressing
    In a blender or food processor, combine all dressing ingredients (2 tbsp of olive oil, chopped shallot, yogurt, cilantro and a sprinkle of salt/pepper) and blend until smooth. Taste and adjust seasoning as needed.
  • In a large bowl or on a platter, arrange the greens and layer on grilled corn, onion, sliced radishes, cucumbers, and pepitas.
    Top with sliced grilled chicken.
    Drizzle generously with cumin-lime cilantro dressing and serve with extra lime wedges.