Ultimate Grilled & Chopped Salad Recipe

This hearty Ultimate Grilled & Chopped Salad is made with smoky grilled chicken, crisp romaine lettuce, sweet grilled corn, creamy avocado, and juicy tomatoes. The result is a savory, fresh, and satisfying salad where every single bite is packed with different textures and flavors. It is the perfect one-bowl meal. Ideal for a light yet filling dinner on a warm summer evening, this recipe serves 2 people as a main course or 4 as a side dish.

Ultimate Grilled & Chopped Salad Ingredients

For the Salad:

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 2 ears of fresh corn, husks removed
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 1 large head of romaine lettuce, chopped
• 1 pint cherry tomatoes, halved
• 1 large avocado, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta or cotija cheese (optional)

For the Creamy Vinaigrette:

• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

How To Make the Ultimate Grilled & Chopped Salad

1. Prepare the grill: Preheat your outdoor grill or an indoor grill pan to medium-high heat.
2. Grill the chicken and corn: Rub the chicken breasts and ears of corn with olive oil and season generously with salt and pepper. Place them on the hot grill. Grill the chicken for 6-8 minutes per side, until cooked through (internal temperature reaches 165°F or 74°C). Grill the corn for 10-12 minutes, turning occasionally, until lightly charred and tender.
3. Make the dressing: While the chicken and corn are grilling, prepare the vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk or shake vigorously until the dressing is well combined and creamy. A simple explanation for this is emulsification, where the oil and vinegar are forced to mix.
4. Chop all the ingredients: Remove the chicken and corn from the grill and let them rest for a few minutes. Cut the corn kernels off the cob. Dice the grilled chicken into bite-sized pieces. In a very large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced avocado, sliced red onion, and crumbled cheese (if using).
5. Toss everything together: Add the diced grilled chicken and corn to the large salad bowl. Drizzle with about half of the prepared dressing and toss gently to combine everything. Add more dressing as needed to coat the ingredients to your liking.
6. Serve immediately: Divide the salad between plates and serve immediately for the best texture and flavor.

Recipe Tips

• Marinate the Chicken: For even more flavor, you can marinate the chicken for at least 30 minutes before grilling. A simple mix of olive oil, lemon juice, garlic, salt, and pepper works beautifully.
• Don’t Overcook the Chicken: A meat thermometer is the best tool to ensure your chicken is perfectly cooked—moist and tender, not dry. Grill it just until it reaches an internal temperature of 165°F (74°C).
• Let Grilled Items Cool Slightly: Allow the chicken and corn to cool for 5-10 minutes before chopping and adding them to the salad. This prevents them from wilting the crisp romaine lettuce.
• Chop to a Similar Size: The key to a fantastic chopped salad is to cut all the main ingredients into similar, bite-sized pieces. This ensures you get a perfect mix of smoky chicken, crisp lettuce, juicy tomato, and creamy avocado in every forkful.

What To Serve With Grilled Chopped Salad

This Ultimate Grilled & Chopped Salad is a satisfying meal all on its own. However, if you’d like to add something on the side, a slice of warm, crusty bread or garlic toast is perfect for soaking up the delicious dressing. A piece of fresh cornbread would also complement the grilled corn flavor wonderfully.

How To Store Grilled Chopped Salad Leftovers

• Refrigerate: This salad is best enjoyed fresh. If you do have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Be aware that the lettuce will lose some of its crispness and the avocado may brown slightly. For best results, store the salad and dressing separately if possible.
• Freeze: Do not freeze this salad. The fresh vegetables will become watery and limp upon thawing.

Ultimate Grilled & Chopped Salad Nutrition Facts

• Serving size: 1/2 of the recipe
• Calories: 580 kcal
• Total Fat: 40g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 450mg
• Total Carbohydrate: 22g
• Dietary Fiber: 10g
• Sugars: 8g
• Protein: 35g

Frequently Asked Questions

• Can I make this salad vegetarian? Yes, it’s easy to make a vegetarian version. Simply omit the chicken. To make it just as hearty, you can add a can of rinsed and drained chickpeas or black beans. Grilled halloumi cheese or seasoned grilled tofu would also be excellent protein-rich substitutions.
• I don’t have an outdoor grill. What can I do? No problem! You can get great results using a cast-iron grill pan on your stovetop. If you don’t have one, you can pan-sear the chicken in a regular skillet and simply boil the corn until tender. You’ll miss some of the smoky flavor, but it will still be delicious.
• Can I use a different dressing? Of course! This salad is very versatile. A creamy ranch dressing, a zesty cilantro-lime vinaigrette, or even just a simple squeeze of lemon juice and a drizzle of olive oil would all taste wonderful.

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• Wedge Salad For 2
• Wedge Salad with Parmesan-Peppercorn Ranch Recipe
• Zipper Bag Caesar Recipe