Grilled Corn, Chicken, and Summer Vegetable Salad brings that fresh, summery vibe to dinner without feeling insubstantial. You get juicy grilled chicken, sweet corn, zucchini, bell peppers, creamy avocado, grape tomatoes, and a handful of basil—all piled onto one platter.
The dressing? It’s got a tangy kick from Dijon mustard and red wine vinegar, plus shallots, oregano, and olive oil to round things out.
It’s a great pick for warm weather. The chicken gives you plenty of protein, and those grilled veggies really deliver on that summer cookout flavor.
Avocado sneaks in a little extra richness. You can serve this for lunch, dinner, or just set it out for a backyard get-together when you want something that looks as good as it tastes.
A grill or grill pan does the trick for both the chicken and veggies. Grab a big platter, and you’re ready to bring everything to the table.
Why You’ll Love This Grilled Corn, Chicken and Summer Vegetable Salad
Fresh Summer Ingredients
This salad uses sweet corn, zucchini, bell peppers, avocado, tomatoes, and basil. It feels seasonal and fresh without being complicated.
Filling Main Dish
The chicken breast makes this salad hearty enough for dinner. It has 29 grams of protein per serving, so it works well as a full meal.
Grilled Vegetables Add More Taste
The corn, peppers, zucchini, and avocado all cook on the grill or grill pan. That gives the vegetables light char and makes the salad feel more like a summer dinner.
Tangy Homemade Dressing
The dressing uses chicken broth, shallots, olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper. It’s light, tangy, and works well with the chicken and vegetables.
Good for Cookouts
This recipe works well for a BBQ, summer dinner, or weekend lunch. It looks nice on a platter and has enough variety to serve as the main dish.
Ingredient Substitutions
Chicken Breast
You can use boneless skinless chicken thighs instead of chicken breast. They may need a few extra minutes to cook through.
Sweet Corn
Frozen corn on the cob can be used if fresh corn is not available. Thaw it first and pat it dry before grilling.
Yellow and Orange Bell Peppers
Red bell pepper can be used in place of yellow or orange bell pepper. Green bell pepper also works, but it has a stronger taste.
Zucchini
Yellow squash can be used instead of zucchini. Cut it the same way so it cooks evenly.
Avocado
If you don’t want to grill the avocado, serve it fresh and sliced. You can also leave it out if needed.
Grape Tomatoes
Cherry tomatoes can be used instead of grape tomatoes. If they are larger, cut them in half.
Fresh Oregano
Use 1 teaspoon dried oregano if you don’t have fresh oregano.
Red Wine Vinegar
White wine vinegar or apple cider vinegar can work in place of red wine vinegar.
Shallots
Finely chopped red onion can be used instead of shallots.
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Grilled Corn, Chicken and Summer Vegetable Salad
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Ingredients
- 4½ tablespoon fat-free low-sodium chicken broth
- ¼ cup shallots finely chopped
- 3 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh oregano chopped
- 1½ teaspoon kosher salt divided
- ½ teaspoon fresh ground black pepper divided
- 1 pound boneless skinless chicken breast
- 2 ears sweet corn shucked
- 1 small yellow bell pepper quartered
- 1 small orange bell pepper quartered
- 1 small zucchini halved lengthwise
- 1 small avocado ripe but firm, halved, pitted, and peeled
- 1½ cups grape tomatoes halved
- ½ cup fresh basil thinly sliced
Instructions
- In a small bowl, add the chicken broth, shallots, olive oil, red wine vinegar, Dijon mustard, oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Using a spoon or whisk, mix well.
- Place the chicken on a plate. Drizzle 2 tablespoons of the dressing over the chicken. Set the remaining dressing aside.
- Let the chicken marinate at room temperature for 20 minutes.
- If using a grill: Coat the grill rack with nonstick spray and preheat the grill to medium-high heat. If using a grill pan: coat the pan with nonstick spray and Warm the grill pan over high heat on the stovetop.
- Coat the chicken, corn, bell peppers, zucchini, and avocado with nonstick spray.
- Sprinkle the chicken, corn, bell peppers, zucchini, and avocado with the remaining 1 teaspoon kosher salt and ¼ teaspoon black pepper.
- Place the chicken, corn, bell peppers, and zucchini on the grill rack or grill pan.
- Cook for 10 to 15 minutes, turning as needed. Cook until the chicken is cooked through and the vegetables are lightly charred.
- Transfer the chicken and vegetables to a cutting board or work surface.
- Place the avocado on the same grill rack or grill pan.
- Grill the avocado for about 2 minutes, turning once, until grill marks appear.
- Transfer the avocado to the cutting board or work surface.
- Slice the chicken, Cut the corn cobs into small pieces, Slice the bell peppers, Cut the zucchini into bite-size pieces, Slice the avocado.
- Arrange the chicken, grilled vegetables, avocado, and tomatoes on a large platter.
- Drizzle the reserved dressing over the salad.
- Sprinkle the basil over the top.
Notes
Tips and Tricks
Marinating the chicken – Let the chicken sit with the dressing for the full 20 minutes. This gives it more taste without needing a long marinade. Grilling the avocado – Use an avocado that is ripe but still firm. A soft avocado can break apart on the grill. Cooking the chicken – Use an instant-read thermometer if you have one. Chicken should reach 165 degrees Fahrenheit in the thickest part. Cutting the vegetables – Keep the vegetables in larger pieces before grilling. They are easier to turn and less likely to fall through the grill rack. Serving the salad – Slice the chicken and vegetables after grilling, then arrange everything on the platter. This keeps the ingredients neat and easy to serve.Storing and Reheating
Store in Refrigerator – Place leftovers in an airtight container. Refrigerate for up to 3 days. Store Dressing Separately – If you are making this ahead, keep the dressing separate until serving. Store Avocado Separately – If possible, add the avocado right before serving. This helps keep it from browning. Reheat Chicken and Vegetables – Place the chicken and grilled vegetables in a skillet over low heat. Warm until heated through. Serve Cold – This salad can also be served cold from the refrigerator. Add the basil and avocado after chilling for the best texture.Nutrition
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