Grilled Chicken and Corn Salad Recipe

Name: Grilled Chicken and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lime juice; 2 tablespoons vegetable oil; ½ teaspoon dried oregano leaves; ½ teaspoon ground cumin; ¼ teaspoon salt; ¼ teaspoon fresh ground pepper; 1 teaspoon dried chipotle powder; 1 teaspoon ground cumin; 1 garlic clove, minced; ½ teaspoon salt; ¼ teaspoon fresh ground pepper; 12 ounces boneless skinless chicken thighs; 3 ears sweet corn, preferably in husks; 1 sweet red pepper, chopped; 1 hot pepper, diced (such as jalapeno or hot cherry) (optional); ½ cup red onion, chopped; 1 large field tomatoes, chopped; 4 cups romaine lettuce; 4 large whole wheat tortillas; ¼ cup fresh coriander leaves

Servings: persons

2 tablespoons lime juice
2 tablespoons vegetable oil
½ teaspoon dried oregano leaves
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon fresh ground pepper
1 teaspoon dried chipotle powder
1 teaspoon ground cumin
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon fresh ground pepper
12 ounces boneless skinless chicken thighs
3 ears sweet corn, preferably in husks
1 sweet red pepper, chopped
1 hot pepper, diced (such as jalapeno or hot cherry) (optional)
½ cup red onion, chopped
1 large field tomatoes, chopped
4 cups romaine lettuce
4 large whole wheat tortillas
¼ cup fresh coriander leaves

1
In a small bowl, whisk together lime juice, oil, garlic, oregano, cumin, salt and pepper.
2
Set aside.
3
SALAD: Combine chili powder, cumin, salt and pepper.
4
Rub into both sides of chicken.
5
Place corn and chicken on greased grill over medium heat; close lid and grill until corn is tender and juices run clear when chicken is pierced, 15-20 minutes.
6
Cut kernels from corn cobs and slice chicken.
7
Meanwhile on still warm, but turned off barbecue, warm tortillas.
8
In large salad bowl, Place red peppers, hot pepper (if using), onion, tomato and lettuce.
9
Add corn, chicken, dressing and coriander; toss and serve with warm tortillas.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons lime juice, 2 tablespoons vegetable oil, ½ teaspoon dried oregano leaves, ½ teaspoon ground cumin, and more.

Yes, Grilled Chicken and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken and Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions