This Charred Corn & Spice-Rubbed Chicken Salad is packed with smoky flavor, creamy chipotle yogurt dressing, avocado, cotija cheese, and fresh vegetables for an easy, satisfying meal.

It’s a well-known fact: salads made at home rarely taste as good as they do when you get them at a chopped salad place.

I don’t make the rules! It’s just how it is.

Of course, there are a few salads that defy that rule. My Broccoli Caesar Salad is one of them.

And of course, this Charred Corn & Spice-Rubbed Chicken Salad. It’s SO full of flavor.

But really, something about getting a salad at a restaurant or salad bar always just tastes good. And it’s always satisfying.

And as a dietitian and recipe developer, I’ve started to pick up on the tricks that these places use in order to make their salads as delish as possible.

First, the salad’s gotta have different textures and flavors. A mix of different vegetables, something crunchy (like nuts or tortilla chips), and something creamy (like cheese).

Also, the dressing is so important. You can’t have a good salad without an amazing dressing to tie it together.

And lastly, don’t be afraid of salt, okay? Salt enhances the flavor of all foods – even salad. Not only will a little bit not hurt, but it also just makes your salad that much more enjoyable.

Why You’ll Love with Charred Corn & Chicken Salad

It starts with sweet corn that’s gently charred in a skillet. The chicken is made with olive oil, balsamic vinegar, and plenty of spices for a flavorful, almost blackened chicken.

The salad also has cojita cheese – a delicious, salty cheese that adds a little Mexican flair – plus fresh green bell peppers and red onion for crunch.

Everything is tied together with a creamy, smoky yogurt dressing. I made it from scratch in my blender, but you can easily buy this store-bought if you prefer to save time. Marzetti just came out with a spicy ranch that’s so good!

Make this Charred Corn & Spice-Rubbed Chicken Salad for dinner or serve it to guests. It’s got something for everyone and is truly a delicious way to incorporate more seasonal vegetables into your diet as the weather gets warmer.

How to Make Charred Corn & Spice-Rubbed Chicken Salad

Prep ingredients

Prepare the chicken. Add 2 tablespoons of olive oil, balsamic, and spices to a shallow bowl and mix to combine. Add the chicken (cut into 1-inch cubes) to the bowl and toss until the chicken is well covered.

Marinate chicken

Add remaining 2 tablespoons of olive oil to a large skillet over medium high heat. Once the pan is hot, add the chicken. Let the chicken cook for about 10 minutes, until cooked through (internal temperature should read 165 F).

Cook chicken

Toss the chicken occasionally to let each side cook, but let the chicken really sit on each side so that the sides can get golden brown. Remove from the heat and set aside.

Char corn

In the same pan, add the corn (cut off of the cob) in an even layer and sprinkle with salt. Optional: you can add a little olive oil to the pan to ensure the corn doesn’t stick. Let the corn cook on medium high heat for about 10 minutes, until it has a brown char. Toss the corn occasionally, making sure to mostly let it sit in one spot to achieve a char. Remove from the heat and set aside.

Blend dressing

Prepare the dressing. Add all dressing ingredients to a large blender and blend until smooth. For a thinner dressing, add more olive oil or add water.

Toss corn & avocado with lime

Assemble the salad. Add the charred corn, cubed avocado, lime juice, lime zest, and cojita cheese to a large bowl. Toss to combine.

Add chicken & veg

Add the spice-rubbed chicken, diced green bell pepper, and finely diced red onion.

Add dressing

Pour the dressing on top.

Toss to combine

Toss Charred Corn & Spice-Rubbed Chicken Salad to combine.

Serve

Serve the Charred Corn & Spice-Rubbed Chicken Salad immediately (see notes if not serving immediately).

If You Love This Charred Corn & Chicken Salad, Try These

Mexican Street Corn Pasta Salad: Another delicious way to enjoy summertime corn.
Fish Tacos with Avocado & Charred Corn Salad: Try charred corn in fish tacos – it’s a game changer.
Crispy Chicken Caesar Salad: This is one of those salads that’s always satisfying.
High Protein Green Goddess Salad: When you want a salad with an incredible dressing, this is the one.
15-Minute Black Bean, Corn & Avocado Salad: This easy salad is so good – try it with tortilla chips to scoop it up.

Ingredients You’ll Need

Olive oil: You’ll use olive oil to cook the chicken and for the corn. If you prefer a different oil – like avocado oil – that will work too.
Balsamic vinegar: This helps to coat the chicken and add flavor.
Spices: You’ll use chili powder, garlic powder, onion powder, paprika, and dill.
Chicken: You’ll toss the chicken in oil, balsamic vinegar, and spices. No need to let it marinate for too long. Everything adds enough flavor that the chicken quickly absorbs it while cooking.
Greek yogurt: Use plain Greek yogurt – any variety will do (non-fat or full-fat).
Lemon: A little lemons adds brightness to the dressing.
Corn: Both fresh and canned corn work here. I’ve tried it both ways. Just make sure to let the corn sit in the pan and not to stir too frequently to really get a good char.
Avocado: Avocado goes so well with this salad. If you’re making it in advance, you can wait until just before serving to add the avocado if you’d like.
Lime: Lime juice is a must to add flavor and to help the avocado brown more slowly.
Green bell pepper: Adds extra veg (and nutrients) plus a fun crunch.
Red onion: A little bit of red onion adds so much flavor to this salad.
Cojita cheese: Grated cheese is best, but crumbled will work well too.

Charred Corn & Spiced-Rubbed Chicken Salad Tips

Chipotle yogurt dressing: I love the way this creamy, smoky dressing ties everything together. It’s so easy to make in a blender too – just add all the ingredients and blend until smooth. If you’d prefer to save time, look for any similar store-bought dressing. Marzetti makes a spicy ranch that’s delicious. Note that you’ll also have more dressing than you may need for the salad. Pour it over slowly and save any extra dressing in an airtight container in the fridge. It’s delicious on so many things!
Serving: If not serving Charred Corn & Spice-Rubbed Chicken Salad immediately, prepare the chicken, corn, and dressing. Store everything in the fridge. Before eating or serving, add the remaining ingredients and toss the salad together.

Course: Dinner, Lunch, Salad