Grilled Chicken Salad with Fresh Corn and Green Goddess Dressing Recipe
This vibrant Chopped Chicken Salad combines tender grilled chicken, charred sweet corn, fresh crisp vegetables, and a creamy green goddess dressing. Perfect for a healthy and flavorful lunch or dinner, this salad is packed with textures and flavors including bell peppers, cucumbers, onions, and fresh herbs, all tossed together for a refreshing and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Chicken and Seasoning
- 2 chicken breasts, sliced in half lengthwise
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt and pepper
- 1/4 tsp paprika
Corn and Vegetables
- Olive oil, for drizzling
- 4 ears corn
- 1/2 large cucumber, diced
- 6 green onions, diced
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 large carrot, peeled then shredded
Green Goddess Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chives
- 1/2 cup fresh herbs (parsley or basil)
- 1 clove garlic
- 2 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Marinate Chicken: Add chicken breasts to a large bowl or ziplock bag. Drizzle with 1 tbsp olive oil, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and paprika. Toss to coat evenly. Marinate for 30 minutes while preparing other ingredients.
- Preheat Grill: Heat the grill to 400°F (204°C). Clean the grill grates and spray with non-stick cooking spray to prevent sticking.
- Grill Chicken: Place the marinated chicken pieces on the grill. Cook for 3-4 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes.
- Cube Chicken: After resting, cut the grilled chicken into bite-sized pieces. Transfer to a large mixing bowl and set aside.
- Prepare Corn: Drizzle corn ears with olive oil and sprinkle with salt and pepper. Place on the grill and cook for 6-8 minutes, turning every 2 minutes to ensure even browning. Remove and allow to cool.
- Cut Corn off Cob: Once cooled enough to handle, cut the kernels off the cobs and add them to the bowl with the chicken.
- Add Vegetables: Add diced cucumber, green onions, red onion, red and yellow bell peppers, and shredded carrot to the bowl with chicken and corn.
- Make Green Goddess Dressing: In a food processor with blade attachment, add sour cream, mayonnaise, chives, fresh herbs, garlic clove, and lemon juice. Pulse for 30-60 seconds until smooth and creamy. Season with salt and pepper to taste.
- Toss Salad: Pour the prepared dressing over the chicken and vegetable mixture. Toss gently to coat everything evenly. Adjust salt and pepper if needed.
- Serve and Store: Serve immediately with optional hot sauce for a kick. Store leftovers in the refrigerator for up to 5 days.
Notes
- Make sure to let the chicken rest after grilling to keep it juicy.
- Turning the corn frequently ensures even charring without burning.
- You can substitute fresh herbs with your favorite green herbs if desired.
- This salad stores well and is perfect for meal prep throughout the week.
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Add a drizzle of hot sauce or chili flakes if you prefer a spicy kick.
