Looking for a fresh and vibrant dish that’s perfect for summer gatherings or a light weeknight dinner? Look no further than this Grilled Chicken Corn Salad with Creamy Dill Dressing! Bursting with flavors and textures, this salad combines succulent grilled chicken, sweet corn, and crisp vegetables, all drizzled with a luscious creamy dill dressing that will leave your taste buds dancing. In just 35 minutes, you can whip up a dish that not only looks stunning but also tastes divine. Ready to impress your family and friends? Let’s dive into this delicious recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 grilled chicken breasts, sliced
- 2 cups corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the grilled chicken breasts. If you haven't done so already, season the chicken breasts with salt and pepper. Preheat your grill to medium-high heat and grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into bite-sized pieces.
- If using fresh corn, shuck the corn and cut the kernels off the cob. If using frozen corn, cook it according to the package instructions, typically by boiling or microwaving until heated through. Allow the corn to cool slightly before adding it to the salad.
- In a large mixing bowl, combine the corn kernels, diced red bell pepper, and finely chopped red onion. Mix well to ensure the vegetables are evenly distributed.
- In a separate bowl, prepare the creamy dill dressing. Combine the Greek yogurt, chopped fresh dill, lemon juice, and a pinch of salt and pepper. Whisk the ingredients together until smooth and creamy. Adjust the seasoning to your taste, adding more salt, pepper, or lemon juice if desired.
- Once the chicken has rested and been sliced, add it to the bowl with the corn and vegetables. Pour the creamy dill dressing over the salad and gently toss everything together until the chicken and vegetables are well coated with the dressing.
- Serve the grilled chicken corn salad immediately, or refrigerate it for up to an hour to allow the flavors to meld. This dish can be served as a main course or a side dish, and it pairs well with crusty bread or over a bed of greens.
Tips
- Perfectly Grilled Chicken: Make sure to let your grill preheat adequately to achieve those beautiful grill marks and ensure even cooking. Use a meat thermometer to check that your chicken has reached an internal temperature of 165°F (75°C) for optimal juiciness.
- Fresh vs. Frozen Corn: If using fresh corn, choose ears that are plump and sweet. For frozen corn, ensure it’s thawed and drained well to avoid excess moisture in your salad.
- Customize Your Veggies: Feel free to add or substitute other vegetables like cherry tomatoes, cucumbers, or avocado to enhance the salad's flavor and nutrition.
- Make Ahead: This salad can be prepared in advance! Just keep the dressing separate until you're ready to serve to maintain freshness and crunch.
- Serving Suggestions: Pair this salad with crusty bread, or serve it over a bed of greens for a heartier meal. It also makes a fantastic side dish for barbecues or picnics!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 35g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 95mg
