There's something incredibly fresh and satisfying about the combination of smoky grilled chicken, sweet corn, tangy feta, and crisp greens all tossed together. This Grilled Chicken Salad with Feta and Corn Recipe is a perfect balance of flavors and textures that you’re going to love whipping up any time you're craving a wholesome yet vibrant meal.

A white plate is filled with a fresh salad layered with bright green lettuce base. On top, the first layer has grilled chicken slices placed on the left side, showing a golden-brown char with herbs sprinkled. Next to the chicken, there is a layer of grilled corn kernels with light char marks and some green herbs. Moving right, a pile of crispy cooked bacon bits with a shiny red-brown texture sits beside a neatly fanned out green avocado slices sprinkled with herbs and small bits of garlic. To the right of the avocado, thin slices of purple onion form a small pile. At the bottom right, there is a white crumbly cheese sprinkled with herbs. Finally, in the bottom center of the plate, halved bright red cherry tomatoes with a shiny, fresh look complete the colorful salad. The plate is placed on a white marbled texture surface with a dark teal cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Chicken Salad with Feta and Corn Recipe
Top Tip
How to Serve Grilled Chicken Salad with Feta and Corn Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Chicken Salad with Feta and Corn Recipe

Why You'll Love This Recipe

This salad quickly became one of my go-to meals, especially during warmer months when I want something light but still packed with flavor. It’s fresh, surprisingly easy, and the homemade dressing really lifts all the ingredients.

Balanced Flavors: The sweet charred corn and salty feta create a fantastic flavor contrast alongside the juicy grilled chicken.
Simple Yet Impressive: With just a handful of fresh ingredients, it looks and tastes like you spent way more time preparing it.
Flexible and Customizable: You can easily swap, add, or remove toppings to suit whatever you have on hand or your dietary preferences.
Perfect for Any Occasion: Whether it’s a casual lunch, dinner, or bringing something to a potluck, this salad impresses every time.

Ingredients & Why They Work

Each ingredient in this Grilled Chicken Salad with Feta and Corn Recipe plays an important role in creating a harmonious dish. The freshness of the Romaine and avocado balances the smoky grilled chicken, while the dressing ties everything together perfectly.

Flat lay of boneless skinless chicken breasts, two fresh ears of husked corn, a large head of chopped Romaine lettuce, six slices of cooked and chopped bacon, a handful of halved grape tomatoes, thinly sliced red onion, one sliced ripe avocado, crumbled feta cheese in a small white bowl, a small white bowl of olive oil, a small white bowl of fresh lemon juice, finely chopped fresh parsley, dried oregano sprinkled neatly, a small white bowl of Dijon mustard, a small white bowl of honey, minced garlic scattered modestly, whole uncracked eggs with clean shells arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless Skinless Chicken Breasts: Pounding them to an even thickness ensures they cook evenly on the grill without drying out.
Fresh Corn: Grilling the corn enhances its natural sweetness and adds a smoky char that elevates this salad.
Romaine Lettuce: Crisp and sturdy, Romaine holds up well with all the toppings and dressing, keeping each bite crunchy.
Bacon: Adds a savory crunch and depth of flavor; I love cooking it in the oven so it crisps evenly.
Grape Tomatoes: Their juiciness bursts against the other textures and adds color.
Red Onion: Thin slices bring a subtle sharpness that cuts through the richness.
Avocado: Creamy and smooth, it adds richness that balances the tangy feta and dressing.
Feta Cheese: Crumbled on top for its salty, tangy punch that brightens the dish.
Dressing Ingredients: The olive oil and lemon juice base with parsley, oregano, dijon mustard, honey, and garlic creates a zesty, herby dressing that complements everything.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I find this salad is super welcoming to twists. I often like to play around with the ingredients based on what’s in my fridge or add a little extra kick to the dressing. Feel free to make it your own!

Variation: Sometimes I swap bacon for grilled sausages or even thin slices of prosciutto to add a different savory note. Trust me, it still works beautifully!
Vegetarian Option: Skip the chicken and bacon, then toss in some grilled halloumi or chickpeas for protein.
Seasonal Switch-Up: Use charred bell peppers or zucchini in place of corn when it’s out of season, it still brings that lovely smoky flavor.
Mild Heat: Adding a pinch of red pepper flakes to the dressing gives it a nice warmth that complements the creamy avocado and feta.

Step-by-Step: How I Make Grilled Chicken Salad with Feta and Corn Recipe

A clear glass bowl sits on a white marbled surface, containing a light green sauce with visible small pieces of herbs and spices spread evenly throughout. A metal whisk is partially dipped into the sauce from the upper left side of the bowl, with parts of the whisk showing droplets of the sauce. The sauce has a slightly oily and textured look with tiny bubbles and bits of chopped garlic or onion. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Dressing

Start by combining olive oil, fresh lemon juice, parsley, oregano, dijon mustard, honey, and minced garlic in a bowl. Whisk it vigorously until everything’s emulsified and shiny. The dressing is bright and flavorful, so don’t be shy about seasoning it with black pepper here — just hold off on salt for now because it’ll be added later.

Step 2: Marinate the Chicken

Pour about one-third of the dressing into a resealable bag, sprinkle a teaspoon of salt in, then add the chicken breasts. Seal the bag, gently pressing out the air, and massage the marinade into the chicken. Pop it in the fridge to soak up all those amazing flavors for anywhere from 1 to 4 hours — the extra time really helps tenderize the meat.

Step 3: Grill Chicken and Corn

Heat your gas grill to a steady medium-high (around 450°F). Grill the chicken with the lid closed for about 5 to 6 minutes per side until the internal temperature hits 165°F — using an instant-read thermometer here is a total game-changer. At the same time, toss on the ears of corn and cook them for around 10 minutes, turning occasionally, until they’re lightly charred all over.

Step 4: Assemble the Salad

Let the chicken rest for 20 minutes to keep it juicy, then slice it into bite-size pieces. Cut the corn kernels off the cobs, chop the Romaine, slice the red onion and avocado, and crisp up the bacon (if you haven’t already). Layer everything into your salad bowl, sprinkle on the grape tomatoes and crumbled feta, then toss it gently with the reserved dressing. Serve immediately for the best texture.

Top Tip

Over the years, I've learned a few simple tricks to make this Grilled Chicken Salad with Feta and Corn Recipe foolproof and bursting with flavor every time. Here’s what helps me nail it without fail:

Even Chicken Thickness: Pounding the chicken breasts ensures they cook evenly without drying out, which makes slicing and tossing in the salad so much easier.
Marinate Time: Don’t rush the marinating — at least an hour really mellows out the garlic and herb flavors in the chicken.
Grilled Corn Prep: Keep turning the corn and look for a few spots of char for that signature smoky sweetness that elevates the salad.
Rest Your Proteins: Letting chicken rest before slicing keeps it juicy; slicing too soon can dry it out rapidly.

How to Serve Grilled Chicken Salad with Feta and Corn Recipe

Garnishes

I always add an extra sprinkle of freshly chopped parsley and a few torn basil leaves if I have them on hand — it adds a fresh herbal brightness that just wakes up the dish. A squeeze of lemon right before serving also perks everything up beautifully.

Side Dishes

This salad stands well on its own but for a heartier meal, I like pairing it with warm, crusty artisan bread or a cold quinoa salad. Sometimes sweet potato fries on the side add a lovely contrast without overpowering the fresh flavors.

Creative Ways to Present

For a dinner party, I’ve served this salad in individual mason jars — layering the ingredients creates a beautiful visual effect and keeps the salad crisp until it’s time to dig in. It’s perfect for making ahead and impresses guests every time.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, I recommend storing the salad components separately from the dressing to keep everything fresh and crisp. The grilled chicken, corn kernels, and bacon do well refrigerated in airtight containers for up to 3 days.

Freezing

I don’t advise freezing this salad assembled because the lettuce and fresh veggies get soggy. However, you can freeze the grilled chicken by itself for up to 2 months and thaw it for quick salads or wraps later.

Reheating

To reheat leftover grilled chicken, I prefer warming it gently in a skillet with a splash of olive oil or in the microwave for just a minute — this keeps it moist without drying out, ready for tossing back into a fresh salad.

Frequently Asked Questions:

Can I use frozen corn instead of fresh?

You can definitely use frozen corn if fresh isn’t an option. Just thaw it and give it a quick sauté in a hot pan to get a bit of char and warmth before adding it to the salad. The flavor won’t be quite the same as grilling fresh corn, but it still works well.

How long can the grilled chicken salad be stored?

For the best texture and freshness, store the salad components separately in airtight containers in the fridge and consume within 3 days. Once dressed, the salad is best eaten immediately, but leftovers can be kept for up to a day with minimal sogginess.

Can I make the dressing ahead of time?

Absolutely! The dressing actually tastes better if you let it sit for a few hours or overnight. Just give it a good whisk or shake before tossing with your salad. Keep it refrigerated in a sealed container up to one week.

What’s the best way to cook the bacon for the salad?

Cooking bacon in the oven on a lined baking sheet at 400°F is a game changer — it cooks evenly, crisps nicely, and is easy to manage. Plus, you can make extra for breakfast or sandwiches the next day without additional cleanup.

Final Thoughts

Honestly, this Grilled Chicken Salad with Feta and Corn Recipe is one I come back to whenever I want something fresh and full of flavor without fuss. It feels like a treat but is incredibly simple to make, and it always turns out so well. I hope you enjoy it as much as I do — it’s the kind of meal that feels like summer, good company, and easy dinners all rolled into one.