Go Back
grilled chicken and corn salad with tomatoes and avocado lime dressing

Healthy Grilled Chicken + Corn Summer Salad with Avocado Lime Dressing

5 from 3 votes
Nothing says summer like a cool salad topped with grilled chicken, sweet corn, and fresh tomatoes. The avocado lime dressing brings some healthy fat and tangy zip to this filling dinner salad.
Prep Time:10 mins
Cook Time:12 mins
Mixing + Assembling:8 mins
Total Time:30 mins
Course: Main Course, Salad
Cuisine: Mexican
Keyword: Grill, Healthy
Servings: 4 people
Calories: 431kcal
Author: Sip + Sanity | Linda Feller


  • blender or food processor
  • microplane grater or zester
  • grill or grill pan
  • bundt pan or sheet pan


Seasoning Blend

  • 1 tsp garlic powder
  • ¾ tsp kosher salt
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • tsp cayenne pepper

Salad Ingredients

  • 3 ears corn on the cob yellow or whitem husks + silks removed
  • 1 lb chicken tenders
  • 1 tbsp olive oil divided
  • 1 tsp lime juice
  • 10 oz red + green butter lettuce or romaine
  • 18 grape tomatoes cut in half
  • ½ cup red onion sliced
  • 2 oz cotija cheese or feta, crumbled


  • 1 avocado peel + seed removed
  • 1 tbsp olive oil
  • 2 tbsp light mayonnaise like Hellman's
  • zest of 1 lime
  • 3 tbsp lime juice
  • 1 tsp honey
  • ½ cup cilantro leaves loosely packed, roughly chopped
  • 3 tbsp water


  • Make the seasoning blend by combining all the ingredients in a small bowl.
  • Place the chicken tenders in another bowl and add 2 tsp of olive oil, 1 tsp lime juice and 2 tsp of the seasoning blend. Mix to distribute the seasoning all over the chicken.
  • Drizzle 1 tsp of olive oil over the ears of corn and rub to distribute.
  • Preheat a clean outdoor grill on high heat. Once hot, oil the grates and place the chicken and corn on the grill. Reduce the flame to medium. Grill the chicken tenders for 3 to 4 minutes on each side. Remove to a plate and tent with foil. Grill the corn for 10 to 12 minutes, turning a quarter turn every 2 to 3 minutes. Set aside to cool.
  • To make the dressing, place all the ingredients except for the water in a bowl of small food processor or blender. Mix until smooth. Add 3/4 of a teaspoon of the seasoning blend and 2 tablespoons of water. Mix to combine. Add an additional 1 tablespoon of water to thin as desired.
  • Slice the chicken into bite size pieces. Cut the corn from the cobbs. Toss the remainder of the seasoning blend with the corn.
    cutting corn off the cob on top of a bundt pan
  • To assemble the salad, place the greens in a large bowl and top with chicken, corn, grape tomatoes, red onion and cotija cheese. Drizzle the dressing all over the top or serve it on the side.


Helpful Tips:
  1. To easily remove the corn from the cobb, place one end in the center of a bundt pan and cut the kernels away. The bundt pan will catch the kernels. Another way is to line a sheet pan with a tea towel and cut the kernels off in the center of the pan. The towel reduces bounce and helps to collect the kernels.
  2. You will need two limes for this entire recipe. Zest one lime and set aside for the dressing. Juice both limes into a small bowl and measure out what you need for the chicken marinade and dressing as you cook along.