Description
A vibrant summer BBQ Chicken & Corn Salad featuring grilled chicken breasts, charred corn, fresh vegetables, and a tangy BBQ-lime dressing. Perfect for warm-weather meals, combining smoky flavors with fresh ingredients for a light yet satisfying dish.
Ingredients
Scale
Protein
- 2 large chicken breasts (About 1 pound total)
Vegetables
- 2 ears corn (Husked)
- 1 cup cherry tomatoes (Halved)
- 1 medium bell pepper (Diced)
- 1 small red onion (Diced)
- 1 cup fresh cilantro (Chopped)
Dressing
- ¼ cup olive oil
- 3 tablespoons BBQ sauce (plus 1 tablespoon for brushing)
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat the grill: Heat your grill to medium-high to ensure it’s ready for cooking the chicken and corn evenly.
- Season and brush the chicken: Season the chicken breasts evenly with salt, pepper, and garlic powder. Brush both sides with 1 tablespoon of BBQ sauce to give them a rich smoky flavor during grilling.
- Grill the chicken: Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once done, remove the chicken and let it rest for 5 minutes to retain juices.
- Grill the corn: While the chicken is grilling, place the husked corn ears directly on the grill. Cook for about 10 minutes, turning occasionally until the corn is nicely charred and tender. Remove and allow it to cool slightly.
- Prep the corn kernels: After cooling, carefully cut the kernels off the cob and transfer them to a large mixing bowl.
- Combine the salad ingredients: Add the halved cherry tomatoes, diced bell pepper, diced red onion, and chopped cilantro to the bowl with the corn kernels.
- Make the dressing and toss: In a small bowl, whisk together the olive oil, lime juice, and the remaining 3 tablespoons of BBQ sauce. Pour this dressing over the salad, then toss well to coat all the ingredients.
- Slice the chicken: Cut the rested grilled chicken breasts into strips, arranging them over the dressed salad.
- Serve immediately: Enjoy this flavorful and colorful BBQ Chicken & Corn Salad fresh off the grill for a perfect summer meal.
Notes
- For a spicier kick, add diced jalapeños to the salad mixture.
- To make the recipe gluten free, ensure your BBQ sauce is certified gluten free.
- Chicken can be substituted with grilled tofu or tempeh to make it vegetarian.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though best enjoyed fresh.
- If you don’t have a grill, you can cook the chicken and corn on a grill pan or broil in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: BBQ chicken salad, grilled corn salad, summer salad, healthy chicken recipe, grilled chicken, BBQ salad
