Charred Corn & Spice-Rubbed Chicken Salad

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 Salad. It’s SO full of flavor.

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 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.

Notes

• 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.
• 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.
• 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.
• Lime: Lime juice is a must to add flavor and to help the avocado brown more slowly.
• Cojita cheese: Grated cheese is best, but crumbled will work well too.
• Serving: If not serving 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.

Charred Corn & Spice-Rubbed Chicken Salad

Sammi Brondo

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients  

Spice-Rubbed Chicken

• 4 tablespoons olive oil divided
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 lb chicken breast cut into 1-inch cubes

Chipotle Yogurt Dressing

• 1/2 cup plain Greek yogurt
• 1/2 lemon juiced
• 1/4 cup olive oil
• 2 teaspoons sriracha
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dill
• 1/2 teaspoon chili powder
• Salt

Charred Corn Salad

• 3 ears corn about 2 cups, cut off the cob
• 2 avocados cut into cubes
• Juice and zest of 1 lime
• 1/2 cup cojita cheese
• 1 large green bell pepper about 1 cup, diced
• 1/2 small red onion about 1/4 cup, diced
• Salt

Instructions 

• 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.
• 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). 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.
• 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.
• 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.
• Assemble the salad. Add the charred corn, cubed avocado, lime juice, lime zest, and cojita cheese to a large bowl. Toss to combine. Add the spice-rubbed chicken, diced green bell pepper, and finely diced red onion. Pour the dressing on top and toss to combine. Serve immediately.

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