BBQ Chicken and Corn Salad
BBQ Chicken and Corn Salad is a vibrant, flavor-packed dish that’s perfect for summer gatherings. Juicy grilled chicken mingles with sweet corn, crunchy bell peppers, and zesty lime for an explosion of taste and color. This refreshing salad is not only visually appealing but also incredibly versatile—enjoy it as a main course or a side dish. Easy to prepare and customizable based on seasonal ingredients, this recipe will have your guests coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears of fresh corn
- 1 red bell pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- 1/4 red onion (thinly sliced)
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Season chicken breasts with salt, pepper, and olive oil. Grill for about 6-7 minutes per side until cooked through (internal temp of 165°F).
- Grill corn until slightly charred (10-12 minutes). Let cool, then cut kernels off the cob.
- In a large bowl, combine diced bell pepper, chopped cilantro, thinly sliced onion, and grilled corn.
- In a small bowl, whisk together olive oil and lime juice; season with salt and pepper.
- Slice grilled chicken into strips and add to the veggie mix; drizzle dressing over everything and toss gently.
- Serve immediately garnished with extra cilantro or lime wedges.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 335
- Sugar: 4g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Feel free to swap in black beans or avocado for a unique twist. Leftover grilled chicken can be used for quick meal prep. This salad tastes even better when marinated overnight.