Honey-Mustard Grilled Chicken & Corn Salad for Summer Bliss

A refreshing Honey-Mustard Grilled Chicken & Corn Salad, perfect for summer gatherings or solo dinners.

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Prep Time 30

Cook Time 15

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Chicken Breast Substitute with turkey or tofu if desired.

For the Salad Base

1 cup Corn Fresh or canned.
4 cups Mixed Greens e.g., spinach or arugula.
1 medium Cucumber Can substitute with bell pepper.
1 cup Cherry Tomatoes Any small tomatoes will work.
1/4 medium Red Onion Optional; can substitute with green onions.

For the Dressing

1/2 cup Honey-Mustard Dressing Homemade is best, store-bought is fine.

Equipment

Grill
Large bowl
Meat Thermometer

Method

Steps

Marinate the chicken breasts in honey-mustard dressing for at least 30 minutes in the refrigerator.
Preheat the grill to medium-high heat, around 375°F (190°C). Clean the grill grates for optimal results.
Grill the chicken for about 6–7 minutes per side until the internal temperature reaches 165°F (75°C). Let it rest for 5 minutes.
Wash and chop mixed greens, cucumber, cherry tomatoes, and red onion, and place in a large bowl.
Slice the grilled chicken into strips and arrange on a cutting board.
Layer the sliced chicken on top of the salad base, drizzle with additional dressing, and toss gently.
Serve the salad on plates or a platter and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 40IUVitamin C: 60mgCalcium: 6mgIron: 10mg

Notes

Allow chicken to marinate longer for enhanced flavor. Adjust dressing sweetness to taste and vary vegetables as desired.

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