This Strawberry Salad with Grilled Chicken and Corn is my absolute favorite summer recipe. It's so fresh, flavorful, and easy to make—perfect for those warm evenings when you don't want to spend hours in the kitchen. I first made this salad for a friend's backyard barbecue last summer, and it was a huge hit. Everyone kept asking for the recipe! Since then, it's become a staple in my own kitchen, and I'm thrilled to share it with you.

The combination of sweet strawberries, juicy grilled chicken, and slightly charred corn is simply divine. The balsamic vinaigrette adds a touch of tanginess that perfectly complements the sweetness of the berries. Plus, it's incredibly versatile—you can easily adjust the ingredients to suit your preferences. For example, I sometimes add crumbled feta cheese or avocado for extra creaminess and flavor. Get creative and have fun with it!

Strawberry Salad with Grilled Chicken and Corn

Name: Strawberry-Salad-with-Grilled-Chicken-and-Corn
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Spring
Ingredients: 1 lb Boneless, skinless chicken breasts; 1 pint Fresh strawberries; 1 cup Cherry tomatoes; 2 ears Corn on the cob; 1/4 cup Olive oil; 2 tablespoons Balsamic vinegar; 1 tablespoon Honey; 1 teaspoon Dijon mustard; to taste Salt and pepper; to taste Fresh herbs (optional)

This vibrant salad combines the sweetness of fresh strawberries with the savory flavors of grilled chicken and corn, creating a delicious and refreshing summer meal.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

📖 Instructions

First, prepare the chicken: Marinate 1 lb boneless, skinless chicken breasts in your favorite marinade for at least 30 minutes (I love a simple lemon-herb marinade!). Then, preheat your grill to medium-high heat. Once hot, place the chicken breasts on the grill and cook for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing into bite-sized pieces. Don't overcook it; you want it juicy!
Next up, the corn: Shuck 2 ears of corn. Grill the corn alongside the chicken for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred. Let it cool slightly, then cut the kernels off the cob. Mmm, that smoky flavor!
Now, for the salad itself: In a large bowl, combine 1 pint of fresh strawberries, hulled and sliced (if they're super ripe, maybe even halve them again—smaller pieces mean better mixing!), 1 cup of cherry tomatoes, halved, and the grilled corn kernels. Gently toss to combine. Don't be a salad bruiser; gentle is key!
Make the dressing: In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, salt, and pepper to taste. I like to taste as I go—it's the best way to make sure it's *just* right!
Assemble the salad: Add the sliced grilled chicken to the bowl with the strawberries, tomatoes, and corn. Pour the dressing over the salad and toss gently to coat everything evenly. Be careful not to over-dress—you want everything to be nicely coated, not swimming in dressing!
Garnish and serve: Garnish the salad with fresh herbs, such as basil or cilantro, if desired. Serve immediately and enjoy! Seriously, this salad is so refreshing and delicious—it's perfect for a summer barbecue or a light lunch any day of the week. Enjoy!

📝 Notes

Feel free to adjust the amount of dressing to your liking. If your strawberries are particularly sweet, you might want to reduce the amount of honey in the dressing.
For a spicier kick, add a pinch of red pepper flakes to the dressing.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the salad is best enjoyed fresh.