Fresh, colorful & bursting with summer flavor! This Grilled Chicken Avocado Corn Salad combines juicy grilled chicken, sweet corn, creamy avocado, crisp cucumbers & fresh herbs in a bright chili-lime dressing. It’s an easy healthy salad recipe that’s perfect for lunch, dinner, meal prep or your next backyard barbecue.
If there’s one recipe that perfectly captures the flavors of summer, it’s this Grilled Chicken Avocado Corn Salad. It’s bright, refreshing, full of fresh crisp veggies and creamy avocado + packed with so much flavor in every bite!
I first threw this together one evening when I wanted something easy but had zero desire to cook. I spotted some leftover Avocado Cucumber Salad in the fridge, added some grilled chicken and corn and remember thinking “I really hope this tastes good…” Omg WOW – it was delicious!😍 It instantly became a favorite and I knew we’d be making it all summer long.
What I love the most about this healthy grilled chicken salad is how refreshing and satisfying it is. Between the tender grilled chicken, creamy avocado, sweet corn, crunchy cucumbers and fresh herbs, every bite is loaded with texture and flavor. The homemade chili-lime dressing just ties it all together – it’s the perfect balance of bright citrus with just a hint of spice.
If you’re looking for an easy grilled chicken salad recipe that’s perfect for summer dinners – this salad is it! Whether you’re meal prepping it for healthy lunches or bringing it to a backyard BBQ, it’s guaranteed to become a new favorite. It’s fresh, wholesome, incredibly easy to make – definitely one of those salads you’ll be craving all season long!
The Ingredients
Chicken: Boneless skinless chicken thighs are my favorite because they stay incredibly juicy and flavorful on the grill. (Chicken tenderloins work just as well if you prefer a leaner option.)
Corn: Fresh sweet corn is the best for this recipe, especially when it’s grilled until slightly charred. The smoky caramelized flavor adds a delicious sweetness that makes this grilled chicken salad taste like summer.
Avocado: I love cutting the avocado into large chunks so it holds its shape and gives you creamy bites throughout the salad. It also adds healthy fats and makes this dish extra satisfying.
Mini cucumbers: Crisp refreshing cucumbers add the perfect crunch and balance the rich avocado and grilled chicken. (I like to keep my slices pretty thin.)
Green onion: Adds a subtle onion flavor and slight crunch to the salad without overpowering the other ingredients.
Fresh herbs: A combination of fresh basil and cilantro gives this healthy summer salad its bright fresh flavor and makes every bite taste like summer!
Olive oil: Olive oil creates the rich silky base for the homemade chili-lime dressing while helping all of the fresh flavors come together. (I always recommend using a light tasting olive oil for the dressing – that way it won’t overpower the other flavors. We use Bertolli’s Extra Light Olive Oil for ours.)
Lime juice: Freshly squeezed lime juice is a MUST! Its bright zesty flavor is the star of the chili-lime dressing and perfectly complements the grilled chicken, avocado and sweet corn.
Seasonings: A savory blend of chili powder, smoked paprika, cumin, garlic powder, salt and black pepper add the perfect smoky flavor to the chicken. The dressing’s also finished with a pinch of red pepper flakes for just the right amount of heat.
How To Make A Grilled Chicken Avocado Corn Salad
1. Prep the chicken. Mix the chili powder, smoked paprika, cumin, salt, garlic powder adn black pepper together in a small bowl. Place the chicken in a larger bowl, add a splash of olive oil and the spice mix and toss until the chicken is fully coated.
2. Grill the chicken. Toss the chicken thighs with a splash of olive oil. Generously season each thigh on both sides with smoked paprika, garlic powder, salt and black pepper. Preheat your grill (or grill pan) to medium-high heat & brush the grates with oil to prevent sticking. Once hot, place the chicken on the grill and grill for 4-5 minutes per side (or until it reaches an internal temperature of 165 degrees. (Alternatively, you can bake or sauté the chicken instead.) Once done, cut the chicken into bite-size pieces and set them aside to cool.
3. Grill the corn (optional). While the chicken cooks, place the ears of corn on one side of the grill. Turn them every 3 minutes or so until cooked through (about 10-15 minutes.) Slice off the charred kernels and set them aside.
4. Make the dressing. Whisk the olive oil, lime juice, salt and red pepper flakes together in a small jar or bowl and set aside.
5. Toss. Add the diced chicken, corn kernels, avocado, cucumber, cilantro, basil and green onion to a large mixing bowl. Pour the dressing over the top and toss until the salad is coated to your liking.
6. Serve. Serve immediately or cover and refrigerate for at least 30 minutes before serving.
Variations
I persoanlly LOVE this salad just the way it is – but there’s no reason you can’t switch it up & really make it your own. Whether you’re looking for new flavors or just using what you have on hand, this healthy summer salad is incredibly versatile. Here are some delicious ideas to help get you started:
- Swap the protein! Not in the mood for chicken? Try grilled shrimp or steak instead.
- Add black beans! Stir in a handful of black for ectra protein & fiber – plus they pair perfectly with the chili ime dresing & give this salad even more Southwest-inspired flavor.
- Add cheese! Crumbled feta or queso fresco would add a creamy salty finish that perfectly complements the sweet corn & creamy avocado.
- More veggies! cherry tomatoes or diced red bell peppers would make a wonderful addition to this fresh grilled chicken salad.
- Turn up the heat! If you love spice, I’d recommend adding finely diced jalapeño or an extra pinch of red pepper flakes for extra heat.
- Go vegetarian! Skip the chicken and add black beans or chickpeas for a satisfying meatless version that’s still packed with flavor.
Storing & Meal Prep Tips
To Store: Place any leftover grilled chicken salad in an airtight container in the fridge for up to 2 days. (Because avocados naturally turn brown after they’re cut, this salad is best enjoyed fresh.) If you’re planning for leftovers though, I’d recommend adding the avocado just before serving to keep it looking and tasting it’s best.
Meal Prep Tips: This healthy grilled chicken salad is incredibly easy to prep , making busy weekenights a breeze. Here are some tips for making th best salad in advance:
- Grill the chicken ahead of time. Cook the chicken up to 3 days in advance and store it in an airtight container in the fridge.
- Prep the vegetables. Slice the cucumbers and green onions and grill the corn ahead of time. Store everything separately to maintain the best texture.
- Make the chili-lime dressing in advance. The dressing can be prepared up to 5 days ahead and stored in a sealed jar or container in the refrigerator. Give it a good shake before using!
- Wait to add the avocado. Dice the avocado just before serving for the freshest flavor and to prevent browning.
- Assemble when ready to eat. Keep the salad ingredients and dressing separate until serving for the crispest veggies and best overall texture.
Why you’ll love this grilled chicken salad recipe!
- Loaded with fresh summer flavors! Sweet corn, creamy avocado, crisp cucumbers & fresh herbs make every bite refreshing & full of seasonal flavor.
- A healthy protein-packed meal! With lean grilled chicken, healthy fats from the avocado + plenty of fresh veggies – this grilled chicken salad is both nourishing & filling.
- Quick & easy to make! Simple ingredients + minimal prep make this salad so easy to put together – dinner’s on the table in less than 30 minutes!
- The BEST homemade chili-lime dressing! Fresh lime juice, olive oil + red pepper flakes create a light & tangy dressing that adds so much flavor.
- Perfect for lunch, dinner or meal prep! Enjoy it as a light weeknight dinner, prep it for healthy lunches or serve it at your upcoming BBQ’s, picnics & potlucks.
More summer salad recipes you might like:
- Avocado Cucumber Salad with Chili-Lime Dressing
- Peach Blueberry Feta Salad with Candied Pecans
- Summer Berry Watermelon Salad
- Peach Avocado Corn Salad with Honey-Lime Dressing
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Grilled Chicken Avocado Corn Salad with Chili-Lime Dressing
Ingredients
For the salad:
- 1 lb. boneless skinless chicken thighs (or chicken tenderloins)
- 3 ears of corn, cooked (about 2 cups)
- 2 large avocados, diced
- 2 mini cucumbers, thinly sliced
- ¼ cup cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 green onions, sliced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- Olive oil, for the chicken
For the chili-lime dressing:
- ⅓ cup olive oil*
- ⅓ cup lime juice
- ½ tsp salt
- ½ tsp red pepper flakes
Instructions
- Prep the chicken. Mix the chili powder, smoked paprika, cumin, salt, garlic powder adn black pepper together in a small bowl. Place the chicken in a larger bowl, add a splash of olive oil and the spice mix and toss until the chicken is fully coated.
- Grill the chicken. Preheat your grill (or grill pan) to medium-high heat & brush the grates with oil to prevent sticking. Once hot, place the chicken on the grill and grill for 4-5 minutes per side (or until it reaches an internal temperature of 165 degrees. (Alternatively, you can bake or sauté the chicken instead.) Once done, cut the chicken into bite-size pieces and set them aside to cool.
- Grill the corn (optional). While the chicken cooks, place the ears of corn on one side of the grill. Turn them every 3 minutes or so until cooked through (about 10-15 minutes.) Slice off the charred kernels and set them aside.
- Make the vinaigrette. Whisk the olive oil, lime juice, salt and red pepper flakes together in a small jar or bowl and set aside.
- Toss. Add the diced chicken, corn kernels, avocado, cucumber, cilantro, basil and green onion to a large mixing bowl. Pour the dressing over the top and toss until the salad is coated to your liking.
- Serve. Serve immediately or cover and refrigerate for at least 30 minutes before serving.
What exact olive oil do you use for the dressing? Cannot wait to make this beautiful salad.
Hi Kathy – I use Bertolli’s Extra Light Tasting Olive Oil for mine. (I think most grocery stores sell it.) I hope you love the recipe!
How long do you suggest baking and at what temp?
Hi Sadie! We bake our chicken at 400 degrees for 20-22 minutes. I hope this helps!🤗
This salad should win an award. I am a huge herb girly, so the fact that basil and cilantro are the most abundant in my herb garden right now was a sign. I measured with my heart on the herbs and it all came together beautifully. I added goat cheese for a little more flavor and quite literally this is the most delicious thing I have had in a very long time. THANK YOU for sharing 🥰
OMG – Isabella I’m tearing up!🥹 I’m so so happy you loved the recipe! This is hands down my most favorite recipe right now so you have no idea how much your comment & review means! Btw, I love the addition of goat cheese – I’ll have to try that soon!😉
This looks delicious! What do you recommend if you don’t want to grill the corn. Is canned corn okay to use too?
Hi Christina! Yes absolutely, canned or frozen/thawed corn would be a great alternative. (You can also boil fresh corn cobs for 1½-2 minutes. I usually do this method if I don’t feel like grilling it.) Hope this helps! 🙂
Recipe works great for lunch dieting week, isn’t real heavy and tastes great!
Hi Erika! I’m so happy you enjoyed it! 🙂
This dish is so delicious. I cooked it for my husband and daughter. But I also wanted to try it but I am vegetarian so I swapped chicken for halloumi for my one. It was so good that my husband and daughter want it again tomorrow! The chilli and lime dressing gives it an amazing freshness. Thanks so much for sharing, we love it!
Omg I love the swap for halloumi – what a great idea! So happy it was a hit for everyone! 🙂
Very good! Saw it on Instagram today and made it! Do you know how long it will keep in the fridge? I also shared the recipe with a few friends!
Yayyy so happy you enjoyed it Sarah! We’ll usually only keep it for 1 day (2 days at the max). I’ve noticed any longer than that & the cucumbers will become very soft and give off too much moisture. Hope this helps! 🙂
Thank you so much for sharing your recipe, can’t wait to make it!
Absolutely! I hope you love it! 🙂
Loved this, everything blends soo well and it’s so filling!!
I’m so happy you enjoyed it! Thank you for sharing. 🙂
It was so good, made it fairly quickly and my whole family liked it. I did added a jalapeno because we like spice, I will definitely be trying other recipes!
So happy you enjoyed it Theresa! BTW I love the addition of jalapeño.🤗
We loved this! It’s such a nice and fresh summertime salad. I will be making this again!
just made this today minus the cilantro for lunch tomorrow 🙂 had a quick taste and it’s really good 😊 so easy to make! will definitely try more of your recipes xx
Love hearing that Kris! Thanks so much for sharing and SO HAPPY you’re enjoying the recipes!🥰
This recipe was healthy and delicious! Thanks for sharing.
Yayy so happy you enjoyed the recipe!🥰
Thank you soo much for sharing this delicious recipe. I was so refreshing. The whole family loved it. All the flavors came together so well. I’m a big cilantro girl so I knew I would love it. I will definitely be making this again.
Oh yayy – I’m so happy your family loved it Tasha! Thank you so much for sharing! 🙂
Love it 🙂 thank you so much 🙂 we are addicted lol I made 6 different recipes from here they all so good and goal is to pick every week net one and try it 🙂
This is the best comment ever!! I’m so happy you’re enjoying the recipes.:)
This recipe was so good! Love that it includes so many summer garden ingredients. I left out the cilantro and added cherry tomatoes, diced jalapeño, and cotija. Easy to make, healthy, and would be great for meal prep!
Hi Jessica! I love these swaps – they sound AMAZING! So happy you enjoyed it! 🙂