Fresh summer ingredients shine in this colorful summer chicken salad packed with marinated chicken, sweet corn, creamy avocado, bacon, and tomatoes. Fresh herbs and a tangy vinaigrette make this a satisfying main course salad perfect for summer.
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This is a salad you’ll want to eat all summer long. Filled with fresh, seasonal ingredients, they’re hearty enough for dinner and easy to customize with your favorite homemade vinaigrette.
Recipe highlights
A satisfying main dish salad packed with protein and fresh summer ingredients. Marinated chicken adds a bold flavor worthy of a main course salad. Make it entirely indoors or cook the chicken and corn on the grill for an extra smoky flavor. Perfect for summer lunches, dinners, and entertaining.
Ingredient memo
Marinade chicken: Quickly marinate chicken in a mixture of lemon juice, olive oil, Dijon mustard, garlic, and seasoning blend, then cook in a skillet or on the grill. You can use my favorite Cajun seasoning mix or substitute your favorite all-purpose seasoning blend. Salad greens: I like the combination of chopped romaine lettuce and spring mix for the best texture. Romaine cheese adds freshness, and spring mix brings color and variety. Try substituting your favorite salad vegetables. Corn: Fresh sweet corn is one of the stars of this recipe. By boiling it quickly, it becomes crispy and tender and brings out its natural sweetness. If fresh corn is not in season, you can also use frozen corn. Fresh Herbs: Fresh basil and mint add a bright summer flavor that sets this salad apart from other chicken salads. Don’t skip it. This combination pairs beautifully with sweet corn, tomatoes, and tangy vinaigrette. Avocado: This recipe calls for two large Hass avocados, which add rich flavor and creamy texture. Choose an avocado that is ripe but firm enough to hold its shape when tossed with the salad, and add it just before serving. Vinaigrette: This salad is delicious with a variety of homemade vinaigrettes. My favorite is apple cider vinaigrette, but champagne vinaigrette and cilantro-lime vinaigrette are also great options. Please feel free to use your favorites.
How to make summer chicken salad
Marinate the chicken. Pound the chicken to an even thickness and place in a ziplock bag. Mix marinade ingredients, pour over chicken and refrigerate for at least 1 hour. Cook the bacon. Fry the bacon until crispy. Transfer to paper towels to drain and cut or crumble into bite-sized pieces. Cook the corn. Boil the corn until crispy and tender. Once cool enough to handle, cut the kernels from the cob and store in the refrigerator until ready to use. Cook the chicken. Fry the marinated chicken in a lightly oiled frying pan until browned and cooked through. Transfer to a cutting board and let cool before slicing or chopping. Assemble the salad. Combine vegetables, corn, tomatoes, basil, mint, and bacon in a large bowl or platter. Add the cooled chicken and avocado and mix gently. Add dressing and enjoy. Serve with vinaigrette or dressing just before serving.
grill tips
If you have a grill, you can also cook both the chicken and corn outdoors. Lightly brush the corn with olive oil and fry with the marinated chicken until lightly browned. Slice the kernels from the cob and proceed as directed.
storage tips
Store leftover salad and vinaigrette separately in an airtight container in the refrigerator for 3 to 4 days. For the freshest flavor and texture, add the avocado just before serving.
The chicken, bacon, corn, and vinaigrette can all be prepared up to 3 days in advance and stored separately in the refrigerator until ready to assemble.
See more summer salad recipes
Place the chicken between two sheets of plastic wrap on a cutting board and use a meat mallet to pound it to about 1/4 inch thick, then flip it over and pound it on both sides. Repeat with the second portion and transfer to a gallon-sized zip-top food storage bag.
marinate the chicken
In a small bowl, combine lemon juice, olive oil, Dijon, garlic, and Cajun seasoning mix. Pour the marinade over the chicken in the bag and move the chicken around until well coated. Remove as much air as possible, seal the bag, and refrigerate for at least 1 hour, but up to 8 hours.
cook bacon
Preheat oven to 400 degrees F and line a rimmed baking sheet with foil. Place the bacon on a baking sheet and cook for about 15 minutes or until cooked and crispy. Remove from the oven and transfer the bacon to a double layer of paper towels to drain excess fat. Let’s set it aside.
cook corn
Bring the corn ears to a boil in a large pot of water, then reduce the heat to a simmer and simmer for about 5 minutes or until they begin to soften (they should still be crisp-tender). Turn off the heat and transfer the corn to a cutting board to cool slightly. Once cool enough to handle, slice the kernels from the cob, place in a small bowl, and add about 1/4 teaspoon of salt. Place the bowl in the refrigerator while you prepare the remaining ingredients.
cook chicken
Coat a nonstick frying pan with a little olive oil and cook over medium heat until the chicken is well browned on both sides and the internal temperature reaches 165°F when measured with a thermometer. Transfer the chicken to a cutting board and let it rest to cool.
Assemble and serve
In a large salad bowl, combine lettuce, cooled corn, tomatoes, basil, mint, and bacon and mix well. Add the cooled chicken and avocado and mix gently, being careful not to crush the avocado.
Serve with apple cider vinaigrette.
Store leftover salad and vinaigrette separately in an airtight container in the refrigerator for 3 to 4 days. For the freshest flavor and texture, add the avocado just before serving.
The chicken, bacon, corn, and vinaigrette can all be prepared up to 3 days in advance and refrigerated separately until ready to assemble.
calorie: 445kcal | carbohydrates: 12g | protein: 29g | fat: 32g | Saturated fat: 6g | Polyunsaturated fats: 4g | Monounsaturated fats: twenty oneg | Trans fat: 0.02g | cholesterol: 79mg | sodium: 571mg | potassium: 941mg | fiber: 6g | sugar: 4g | Vitamin A: 2233IU | Vitamin C: 19mg | calcium: 40mg | iron: 2mg
Nutritional information is automatically calculated using common ingredients and is an estimate and not guaranteed. For more accurate results, check the labels of your household ingredients.
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