Charred Corn & Chicken Microgreen Salad
There’s something about grilled summer ingredients that just hits differently. Sweet, smoky charred corn, juicy grilled chicken, crisp vegetables, and a creamy lime dressing come together over a bed of fresh GoodLeaf Rainbow Mix Microgreens for a salad that’s anything but boring.
We love this recipe because it feels hearty enough to be a complete meal while still tasting incredibly fresh. The grilled corn adds natural sweetness, the feta brings just the right amount of saltiness, and the microgreens provide a peppery crunch that ties everything together. It’s the kind of salad you’ll actually crave, not just settle for.
Whether you’re firing up the barbecue for a weeknight dinner or serving a crowd at a summer gathering, this salad is easy to prepare and even easier to customise with your favourite vegetables or protein. It’s colourful, packed with flavour, and a great way to make the most of fresh seasonal ingredients.
If you’re looking for a healthy meal that’s satisfying, vibrant, and full of texture, this Charred Corn & Chicken Microgreen Salad is one you’ll find yourself making all summer long
Charred Corn & Chicken Microgreen Salad
Ingredients
Salad
- 2 packs GoodLeaf Rainbow Mix Microgreens
- 4 ears corn husks removed
- 2 boneless skinless chicken breasts
- 1 green bell pepper diced
- 1 shallot thinly sliced
- 2 green onions sliced
- 2 tbsp fresh cilantro chopped
- ½ cup crumbled feta cheese
Chicken Seasoning
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Creamy Lime Dressing
- ½ cup plain Greek yogurt
- 2 tbsp light mayonnaise
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 garlic clove minced
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Preheat your BBQ to medium-high heat (about 400–450°F). Brush the chicken with olive oil and season both sides with the smoked paprika, garlic powder, onion powder, salt, and pepper.
- Grill the chicken for 6–8 minutes per side, or until it reaches an internal temperature of 165°F. Remove and let rest for 5 minutes before slicing.
- Place the corn directly on the grill and cook for 10–12 minutes, turning every few minutes until lightly charred all around. Allow to cool slightly, then slice the kernels from the cobs.
- While the chicken and corn cook, whisk together the Greek yogurt, mayonnaise, lime juice, olive oil, smoked paprika, garlic, salt, and pepper until smooth. Refrigerate until ready to serve.
- In a large serving bowl, add the GoodLeaf Rainbow Mix Microgreens as the base. Top with the diced green pepper, sliced shallot, green onion, cilantro, feta, and grilled corn.
- Arrange the sliced grilled chicken over the salad and drizzle generously with the creamy lime dressing. Toss just before serving or serve with the dressing on the side.
