Why is grilled chicken salad good for you?

Grilled chicken salad offers a high-protein, low-carb, and nutrient-rich option ideal for balanced eating. It combines lean meat with fiber-rich vegetables and healthy fats from olive oil and avocado. Plus, grilling avoids excess oils and keeps ingredients light yet flavorful.

What goes on a grilled chicken salad?

Common ingredients include marinated grilled chicken, leafy greens or hearty vegetables, fresh corn, tomatoes, avocado, herbs like cilantro, and a citrus-based dressing. This grilled chicken and corn salad recipe balances smoky, zesty, and creamy elements for maximum flavor.

What are some common mistakes to avoid when making chicken salad?

Overcooking the chicken can lead to dryness. Also, overdressing the salad may result in soggy textures. Always season at the end and gently mix to maintain the salad’s structure. Waiting until just before serving to add avocado helps keep it fresh.

How long is a grilled chicken salad good for?

Properly stored in an airtight container, grilled chicken salad lasts up to three days in the refrigerator. However, it's best consumed within 24–48 hours for peak flavor and freshness. Add ingredients like avocado just before serving to prevent browning.

Grilled Chicken and Corn Salad: Fresh, Flavorful Summer Favorite

Description

Grilled chicken and corn salad blends smoky, juicy, and zesty flavors into a fast, nutritious meal. Perfect for summer dinners or meal prep.

Ingredients

For the Chicken Marinade:
- 1.25 to 1.5 pounds boneless, skinless chicken breasts (thin-sliced or pounded)
- 1/3 cup fresh lime juice
- 1/3 cup honey
- 1/3 cup olive oil
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
For the Corn:
- 5 ears fresh sweet corn, husked
- 2 tablespoons olive oil (for brushing)
- 1/4 cup unsalted butter
For the Salad:
- 2 ripe avocados, diced
- 1 large red bell pepper, diced
- 1 cup grape tomatoes, halved (any small tomato variety works)
- 1/4 to 1/3 cup lime juice (to taste)
- 1/4 cup chopped fresh cilantro (or to taste)
- 1 to 2 teaspoons kosher salt (to taste)
- 1 teaspoon ground black pepper (to taste)
- 2 to 3 tablespoons olive oil (optional, for added richness)

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Instructions

Marinate the Chicken:
In a resealable bag or shallow container, combine lime juice, honey, olive oil, salt, and pepper. Add chicken, seal or cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Prepare the Corn:
Brush the corn with olive oil evenly. Preheat a grill to medium-high heat.
Grill Chicken and Corn:
Place chicken and corn on the grill. Cook the corn, turning every couple of minutes for 7–9 minutes total until lightly charred. Grill chicken for 7–9 minutes, flipping halfway through, until cooked through. Let rest briefly, then dice the chicken into bite-sized pieces. Slice the kernels off the corn.
Assemble the Salad:
In a large bowl, combine grilled corn, diced chicken, avocados, bell pepper, tomatoes, lime juice, and cilantro. Season with salt and pepper. Drizzle in extra olive oil if desired. Toss gently to combine and serve immediately.