Charred Corn & Chicken Microgreen Salad
Fresh, vibrant, and packed with protein, this Charred Corn & Chicken Microgreen Salad is the perfect summer meal. Sweet grilled corn, juicy barbecue chicken, creamy feta, and crisp vegetables are layered over a bed of peppery rainbow microgreens, then finished with a smoky, tangy yogurt-lime dressing. It's light enough for lunch but hearty enough for dinner.
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.
Don't overdo the cilantro—a small amount adds freshness without overpowering the delicate microgreens. For extra smoky flavour, leave the corn on the grill until you achieve deep char marks. The dressing can be prepared up to 3 days in advance. Leftovers are best stored with the dressing kept separate.