Fresh summer produce shines in this colorful Summer Chicken Salad loaded with marinated chicken, sweet corn, creamy avocado, bacon, and tomatoes. Finished with fresh herbs and a tangy vinaigrette, it’s a satisfying main course salad that’s perfect for summer.
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Pin ItThis is the kind of salad I crave all summer long. It’s loaded with fresh seasonal ingredients, substantial enough for dinner, and easy to customize with your favorite homemade vinaigrette.
Table of Contents
Recipe Highlights
- A satisfying main dish salad loaded with protein and fresh summer ingredients.
- Marinated chicken adds bold flavor worthy of a main course salad.
- Make it completely indoors or cook the chicken and corn on the grill for an extra layer of smoky flavor.
- Great for summer lunches, dinners, and entertaining.
Ingredient Notes
- Marinated Chicken: The chicken is quickly marinated in a mixture of lemon juice, olive oil, Dijon mustard, garlic, and a seasoning blend before being cooked in a skillet or on the grill. You can use my all-time favoriate Cajun Seasoning Mix or substitute your favorite all-purpose seasoning blend.
- Salad Greens: I like a combination of chopped romaine lettuce and spring mix for the best texture. The romaine adds crispness while the spring mix brings color and variety. Feel free to substitute your favorite salad greens.
- Corn: Fresh sweet corn is one of the stars of this recipe. A quick boil keeps it crisp-tender and brings out its natural sweetness. If fresh corn isn’t in season, frozen corn can be substituted.
- Fresh Herbs: Fresh basil and mint add bright summer flavor and really set this salad apart from other chicken salads. Don’t be tempted to skip them! The combination works beautifully with the sweet corn, tomatoes, and tangy vinaigrette.
- Avocados: This recipe calls for 2 large Hass avocados, which add rich flavor and creamy texture. Choose avocados that are ripe but still firm enough to hold their shape when tossed with the salad and add them just before serving.
- Vinaigrette: This salad is delicious with a variety of homemade vinaigrettes. My go-to choice is Apple Cider Vinaigrette, but Champagne Vinaigrette and Cilantro Lime Vinaigrette are excellent options as well. Feel free to use your favorite.
How to Make Summer Chicken Salad
- Marinate the chicken. Pound the chicken to an even thickness and place it in a zip-top bag. Combine the marinade ingredients, pour the mixture over the chicken, and refrigerate for at least 1 hour.
- Cook the bacon. Bake the bacon until crisp. Transfer it to paper towels to drain, then chop or crumble it into bite-sized pieces.
- Cook the corn. Briefly boil the corn until crisp-tender. When cool enough to handle, cut the kernels from the cob and refrigerate until ready to use.
- Cook the chicken. Cook the marinated chicken in a lightly oiled skillet until browned and cooked through. Transfer it to a cutting board to cool before slicing or chopping.
- Assemble the salad. Combine the greens, corn, tomatoes, basil, mint, and bacon in a large serving bowl or platter. Add the cooled chicken and avocado and toss lightly to combine.
- Add the dressing and serve. Drizzle with vinaigrette just before serving or serve the dressing on the side.
Grilling Tips
If you’re firing up the grill, both the chicken and corn can be cooked outdoors instead. Lightly brush the corn with olive oil and grill it alongside the marinated chicken until lightly charred and tender. Slice the kernels from the cob and proceed as directed.
Storage Tips
Store leftover salad and vinaigrette separately in airtight containers and refrigerate for up to 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 fridge until ready to assemble.
More Summer Salad Recipes
- Summer Cobb Salad
- Grilled Chicken Caesar Salad
- Steak Salad Recipe
- Strawberry Crunch Salad
- Watermelon Caprese
Summer Chicken Salad with Bacon, Corn, and Avocado
Fresh summer produce shines in this colorful Summer Chicken Salad loaded with marinated chicken, sweet corn, creamy avocado, bacon, and tomatoes. Finished with fresh herbs and a tangy vinaigrette, it's a satisfying main course salad that's perfect for summer.
Ingredients
- 2 boneless skinless chicken breasts, about 1 pound or more
- ½ of a lemon, juiced
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon minced garlic
- 1 ½ teaspoons Cajun Seasoning Mix, or your favorite all-purpose seasoning blend
- Olive oil, as needed, for cooking the chicken
For the Salad
- 5 slices bacon
- 2 ears corn, husks and silks removed
- 1 small artisan romaine heart, well chopped
- 2 to 3 cups spring mix, torn
- 1 cup cherry or grape tomatoes, assorted colors, halved
- ¼ cup fresh basil, chopped
- ¼ cup fresh mint, chopped
- 2 large Hass avocados, chopped
- 1 recipe Apple Cider Vinaigrette
Instructions
- Place a piece of chicken between 2 sheets of plastic wrap on a cutting board and use a meat mallet to pound it to about ¼-inch thickness, flipping it over to pound both sides. Repeat with the 2nd piece then transfer them to a gallon size zippered food storage bag.
Marinate the Chicken
- In a small bowl, whisk the 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 it is well coated. Press out as much air as possible, seal the bag, and refrigerate for at least 1 hour or up to 8 hours
Cook the Bacon
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Place the bacon on the baking sheet and cook for about 15 minutes, or until cooked and crisp. Remove from the oven and transfer the bacon to a double layer of paper towels and blot them of excess grease. Set aside.
Cook the Corn
- Place the ears of corn in a large pot of water, bring it to a boil, then reduce the heat and cook at a low boil for about 5 minutes, or until just beginning to soften (should still be crisp-tender). Turn off the heat and transfer the corn to the cutting board to cool slightly. When cool enough to handle, slice the kernels from the cob and in a small bowl, toss them with about ¼ teaspoon salt. Place the bowl in the refrigerator while you prep the remaining ingredients.
Cook the Chicken
- Coat a nonstick skillet with a little olive oil, place it over MEDIUM heat, and cook the chicken until well browned on both sides and the internal temperature reads 165 degrees F when measured with an instant read thermometer. Transfer the chicken to a cutting board to rest and cool.
Assemble and Serve
- In a large salad bowl, combine the lettuces, cooled corn, tomatoes, basil, mint, and bacon, and toss well to combine. Add the cooled chicken and avocado and toss again, lightly, so you don’t smash the avocado.
- Serve drizzled with Apple Cider Vinaigrette.
Notes
Storage and Make-Ahead Tips
Store leftover salad and vinaigrette separately in airtight containers and refrigerate for up to 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.
Nutrition
Calories: 445kcal | Carbohydrates: 12g | Protein: 29g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 571mg | Potassium: 941mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2233IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 2mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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