This vibrant dish combines succulent grilled chicken, sweet grilled corn, and creamy feta cheese, all tossed together with a tangy balsamic vinaigrette. Perfect for impressing guests or indulging in a wholesome dinner at home.
Ingredients
Scale:
2 medium chicken breasts (about 1 pound), boneless and skinless
1 cup fresh corn kernels (about 2 ears of corn) or frozen corn, thawed
4 cups mixed salad greens (such as romaine, spinach, or arugula)
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon honey (optional for sweetness)
Salt and pepper to taste
Instructions
Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing into strips.
While the chicken is resting, grill the corn for about 8-10 minutes, turning occasionally until charred and tender. Cut the kernels off the cob once cooked.
In a small bowl or jar, combine the balsamic vinegar, olive oil, Dijon mustard, honey (if using), salt, and pepper. Whisk or shake until well blended. Adjust seasoning if needed.
In a large bowl, add the mixed greens, grilled corn, cherry tomatoes, sliced red onion, and crumbled feta cheese. Toss gently to combine.
Top the salad with the sliced grilled chicken and drizzle with the balsamic vinaigrette just before serving. Toss to coat everything evenly.
Divide the salad among plates or serve it in a large bowl. Enjoy immediately!
