Grilled chicken and corn salad

Grilled chicken and corn salad

Jul 18 2020


15-20 mn

Serves 5

This summery salad only requires to grill the chicken and the corn and make the dressing... Otherwise it is just a bit of chopping and really easy! When corn and peaches and in season, this is the most delicious lunch ( or dinner).


  • 1 head of romaine
  • 2 chicken breast, boneless skinless
  • 2 corn ears
  • 1 large peach
  • 1 avocado
  • Olive oil
  • Salt and pepper
  • Dressing: 2 cups of fresh herbs (mix of basil, parsley, cilantro, chives) 1 roasted garlic cloves, 1 cup of buttermilk, 2 tbsp of mayo, 2 tbsp of lime juice
  • Optional: boiled eggs, micro greens and pickled shallots ( I had to use those from the fridge and put them on top but was not planning on doing so initially, so totally ok to leave them out)


Generously season the chicken and corn with olive oil,  salt and pepper. Grill both on the bbq for 3-4 minuets on each sides (or until the chicken is cooked through, so it depends on its thickness. Inside temperature should be 165F). The corn should be lightly charred on all sides.

Wash and chop the romaine, peel and cut the avocado into cubes and slice the peach.

Assemble all the dressing ingredients in a food processor and turn on until combined and smooth.

Cut the chicken into slices and cut the corn off the cob.

Arrange the lettuce on a platter and sprinkle all the other ingredients around. Drizzle a couple of tablespoons of the dressing all over and season with some salt and pepper.

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