Grilled Romaine Salad with Chicken, Corn and Salsa Dressing — an easy, flavorful main-dish salad ready in about 15 minutes that’s perfect for warm-weather meals and backyard barbecues.
Grilled Romaine Salad with Chicken
When the days are warm I crave fresh, simple salads that still feel like dinner. This Grilled Romaine, Corn and Chicken Salad is substantial enough to serve as a main course yet light and bright enough for summer evenings. Romaine heads are halved and grilled to develop a touch of char and smoky flavor at the edges while staying crisp at the core. Fresh corn and skinless chicken thighs cook quickly on the grill and pair beautifully with a quick salsa vinaigrette, sliced avocado, juicy tomatoes and a bit of red onion for contrast.
Grilling lettuce softens the inner leaves and adds a savory, slightly caramelized note that transforms an ordinary salad into something special. This version uses pantry-friendly ingredients — jarred salsa, olive oil and lime juice — to make a zippy dressing in seconds. It’s ideal for weeknights, as a crowd-pleasing dish for guests, or for packing components separately and assembling when ready to serve.
Easy Salsa Vinaigrette
The dressing is effortless and flavorful: whisk together mild jarred salsa, a little extra virgin olive oil and fresh lime juice. The salsa provides tomatoes, herbs and a touch of spice while the oil and lime smooth and brighten the mixture. This vinaigrette is quick to make and keeps well in the refrigerator for a day or two.
More Main Dish Salad Recipes
- Grilled Chicken and Avocado Salad
- Salmon Avocado Salad
- Thai Shrimp Salad
- Antipasto Salad Platter
- Houston’s Grilled Chicken Salad
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
Summary: Grilled Romaine, Corn and Chicken Salad with Salsa Dressing — an easy, 15-minute main-dish salad you’ll want to make all summer long.
Rating: 5 from 5 votes
Yield: 4 servings
Serving size: 1 salad (includes 1/2 ear corn, about 1 oz avocado, 1 chicken thigh, 2 1/2 tbsp dressing)
Calories: 288 | Protein: 25 g | Carbs: 17 g | Fat: 14.5 g | Fiber: 5 g
Prep: 5 mins | Cook: 25 mins | Total: 30 mins
Ingredients
For the dressing
- 1/2 cup jarred mild salsa
- 4 teaspoons extra virgin olive oil
- 1/2 lime, juiced
For the chicken
- 4 boneless, skinless chicken thighs (about 4 oz each), trimmed of fat
- 3/4 teaspoon kosher salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
For the grilled salad
- 2 ears of corn, husks removed
- 2 romaine hearts
- Olive oil spray, or a light brushing of oil
- 4 oz avocado (about 1 small Hass), sliced
- 2 tablespoons diced red onion
- 1/2 cup halved grape tomatoes
- Pinch of kosher salt, to taste
Instructions
- Make the dressing: Whisk the jarred salsa with extra virgin olive oil and the juice of half a lime. Set aside to let the flavors meld.
- Season the chicken: Pat thighs dry and season with kosher salt, dried oregano and cumin.
- Prepare the grill: Light the grill and set it to medium heat. Trim any tired outer leaves from the romaine and halve each head vertically. Place romaine on a platter and spray or brush the cut sides with a little olive oil. Lightly oil the corn.
- Grill chicken and corn: Place the chicken and corn on the grill. Cook the chicken about 5 minutes per side or until cooked through and the internal temperature reaches a safe level. Turn the corn occasionally until tender and slightly charred. Remove both from the grill and transfer to a cutting board.
- Grill the romaine: Move the romaine close to the heat source and grill cut side down for about 1–2 minutes, just long enough to get light grill marks and a smoky flavor. Remove from the grill.
- Assemble the salad: Slice the chicken into strips and cut the kernels off the corn. Arrange the grilled romaine on plates, top with chicken strips, corn kernels, sliced avocado, halved grape tomatoes and diced red onion. Finish with a pinch of kosher salt and drizzle with the salsa vinaigrette.
Final Note
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Nutrition
Serving: 1 salad (1/2 corn, 1 oz avocado, 1 thigh, 2 1/2 tbsp dressing) — Calories: 288 kcal; Carbohydrates: 17 g; Protein: 25 g; Fat: 14.5 g; Saturated Fat: 2.5 g; Cholesterol: 108 mg; Sodium: 521 mg; Fiber: 5 g; Sugar: 4 g.
Tips and Variations
For a lighter option, use boneless, skinless chicken breasts or grill firm tofu for a vegetarian version. If you don’t have fresh corn in season, thawed frozen corn can be warmed briefly on the grill or in a skillet. Swap mild salsa for medium or roasted salsa for more heat and depth. If you prefer a creamier dressing, stir a tablespoon of Greek yogurt into the salsa vinaigrette. Serve with warm crusty bread or grilled tortillas for a more substantial meal.
Leftovers keep well if you store components separately: keep the dressing chilled, the chicken and corn refrigerated in an airtight container, and the grilled romaine wrapped loosely to preserve its texture. Reassemble just before serving to maintain the best flavor and texture.
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