• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 3-4

Chicken and Grilled Corn Salad with a Greek Yogurt Vinaigrette

Category: Salads

 Ingredients List

  • 2 ears sweet corn on the cob
  • 4 Romaine lettuce leaves, washed and chopped
  • 2 handfuls baby spinach leaves, chopped
  • 1/2 cup shredded cooked chicken
  • 1/2 red bell pepper, diced
  • 2 scallions, chopped
  • 1/4 cup Feta cheese (optional)
  • For the Dressing:
  • 2/3 cup Greek yogurt
  • 2 teaspoons Dijon mustard
  • 1 teaspoon apricot preserves
  • 1 Tablespoon Balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • Juice from 1 large lemon


For the Corn:
Bring a large pot of water to a rolling boil. Add the ears of corn, cover and boil for 8 minutes. Remove the corn from the water and pat to dry. Char corn on a hot grill or directly over an open flame on a gas stove. Turn the ear of corn to char each side, just for a few seconds each side. Cut the corn off the cob and into a bowl. Cool in the refrigerator as you prepare the rest of the ingredients.

For the Salad:
Toss the lettuce, spinach, chicken, bell pepper, scallions and cheese into a large bowl. Add the cooled corn.

For the Dressing:
In a small bowl, whisk together the dressing ingredients until fully blended. Pour desired amount over the salad bowl and toss to coat. Reserve remaining dressing for later use.

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