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The grill meets the salad bowl

Grilled Chicken and Corn Chopped Salad

Warm chopped chicken, sweet corn and crisp bread give romaine enough company to become dinner. Dress the greens at the last moment and keep the toast on top.

Two bowls of romaine salad with grilled chicken, corn, tomatoes and toast cubes
Makes
2 main course salads
Preparation
About 15 minutes
Cooking or chilling
About 15 to 20 minutes, plus 5 minutes resting
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Get everything ready

Ingredients

2 main course salads

What you need

Grill, food thermometer, two boards, tongs, large clean bowl and small dressing jar.

Time to cook

Method

  1. Make the clean dressing

    Shake 1 tablespoon oil with the lemon juice and mustard in a jar. Prepare the romaine and tomatoes in a clean bowl. Refrigerate the vegetables and dressing until needed.

  2. Season the chicken and corn

    Heat the grill to about 400°F with a cooler area available. Brush the chicken with 1 teaspoon oil and season with the oregano, salt and pepper. Brush the corn with 1 teaspoon oil.

  3. Grill and toast

    Grill the chicken about 5 to 8 minutes per side until every piece reaches at least 165°F. Turn the corn every few minutes for about 12 to 16 minutes until tender and lightly charred. Brush the bread with the remaining 1 teaspoon oil and toast briefly on each side, watching closely.

  4. Cut on clean boards

    Rest the cooked chicken on a clean board for 5 minutes, then chop it. Cut the kernels from the corn once cool enough to handle. Cut the toasted bread into cubes.

  5. Build the salads

    Toss the romaine and tomatoes with the dressing. Divide between two bowls and add chicken, corn and bread cubes. Serve promptly rather than leaving warm chicken over dressed greens.

Before you make it

Keep the raw area separate

Prepare the vegetables before handling raw chicken. Use a clean board and clean utensils when chopping the cooked meat.

This is the whole main

The corn and bread are already included in this two person recipe. You do not need to add them as separate sides in the planner.

Temperature comes first

USDA gives poultry a minimum internal temperature of 165°F. Check the thickest part of each piece, away from bone. See the USDA food safety guidance.

Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.

Choose the setup

Find boneless thighs and read the temperature and handling guide.

Serving and leftovers

Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.

Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.

USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.

See USDA leftovers guidance for cooling, storage and reheating.