Grilled Chicken with Avocado, Corn and Feta Salad is a vibrant dish that captures the essence of summer. This recipe combines juicy, marinated grilled chicken with fresh avocado, sweet corn, and tangy feta cheese, creating a delightful symphony of flavors and textures. Perfect for outdoor gatherings or a light family dinner, this salad not only satisfies your taste buds but also provides a nutritious meal option that is high in protein and healthy fats.
Ingredients
Scale:
4 boneless, skinless chicken breasts
¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
2 ripe avocados, diced
1 cup corn kernels (fresh or grilled)
½ cup crumbled feta cheese
1 cup cherry tomatoes, halved
½ red onion, finely chopped
¼ cup fresh cilantro, chopped
¼ cup olive oil (for dressing)
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste (for dressing)
Instructions
In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts, ensuring they are fully coated in the marinade. Cover and marinate for at least 30 minutes.
Preheat your grill to medium-high heat (about 400°F). Ensure the grates are clean and lightly oiled.
Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on one side before flipping. Grill for an additional 5-7 minutes, or until the internal temperature reaches 165°F.
Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
In a large mixing bowl, combine diced avocados, corn kernels, crumbled feta cheese, cherry tomatoes, red onion, and cilantro. Toss gently to combine.
In a small jar, combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Shake well until emulsified.
Pour the dressing over the salad mixture and toss gently to coat. Lay the sliced grilled chicken on top of the salad.
Enjoy your Grilled Chicken with Avocado, Corn and Feta Salad immediately.
