Summer is the perfect time for vibrant, fresh salads, and this Balsamic Chicken Salad with Grilled Corn and Feta embodies all that’s wonderful about seasonal ingredients. Juicy grilled chicken, sweet corn, and tangy feta come together in a delightful medley, drizzled with a homemade healthy balsamic vinaigrette. This dish not only tantalizes the taste buds but also offers a nutritious meal that’s perfect for warm evenings or outdoor gatherings.
Ingredients
Scale:
2 boneless, skinless chicken breasts, ideally marinated for a few hours
2 cups fresh corn kernels (about 2-3 ears of corn), ideally picked at peak ripeness
6 cups mixed salad greens (such as arugula, spinach, or romaine), washed and dried
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
1/4 cup fresh basil, chopped
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for vegan option)
Salt and pepper to taste
Instructions
Preheat your grill to medium-high heat, season the chicken breasts with salt and pepper, and grill for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Allow to rest before slicing.
Place the corn on the grill directly and grill for about 10-15 minutes until charred and tender. Let cool slightly before cutting the kernels off the cob.
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
In a large bowl, combine the mixed salad greens, grilled corn, cherry tomatoes, red onion, and fresh basil. Add the sliced grilled chicken on top.
Drizzle the balsamic vinaigrette over the salad and toss gently. Top with crumbled feta cheese.
Serve immediately or refrigerate for up to 30 minutes before serving.
