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–+ servings

Roasted Corn Salad

Teresa Ambra
Roasted Corn Salad is a scrumptious salad that's chocked full of healthy veggies like avocados, tomatoes, cucumbers, bell pepper rings, celery, matchsticks carrots and lettuce. Grilled chicken and roasted corn provide exciting flavor and texture. It's the perfect main dish salad when you want a healthy, clean-eating, gluten free recipe.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish, Salad and Salad Dressing
Cuisine Tex-Mex
Servings 10
Calories 108 kcal

Equipment

  • 1 large salad bowl with tongs
  • 1 gas or electric grill
  • 2 sharp knives to cut cooked meat and raw vegetables
  • 1 wooden spoon or spatula (or both)
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 ears fresh corn-on-the-cob (or substitute one can or two cups frozen whole kernel corn)
  • 1 tsp. chili powder (more if you want it really spicy)
  • 1/4 to 1/2 tsp. paprika (more if you want it really spicy)
  • 1/4 to 1/2 tsp. cumin (more if you want it really spicy)
  • Salt and pepper to taste
  • 18 oz. bag spring mix, spinach, romaine or butter bliss lettuce (or any combination of lettuce) (two 9-ounce bags)
  • 2 cups chicken seasoned, grilled, cubed
  • 1 cup grape tomatoes halved
  • 1 large cucumber unpeeled, quartered, sliced
  • 1 cup matchsticks carrots
  • 1 cup celery diced
  • 1 cup miniature bell peppers sliced in rings
  • 1 to 2 avocados sliced, peeled and pitted (depending on size)

Instructions
 

  • Remove corn from stalk.
  • Place corn in a skillet over medium heat (without oil).
  • Add chili powder, paprika, cumin and salt and pepper to taste.
  • Allow corn to roast a few minutes before stirring.
  • Roast corn about 8-10 minutes until lightly browned.
  • Remove from heat to cool.
  • Place lettuce in a large salad bowl.
  • Add tomatoes, cucumber, carrots, celery, chicken, roasted corn and avocado.
  • Refrigerate until ready to serve.
  • Serve with Ranch dressing or your favorite salad dressing.

Notes

NOTE: Preparation time does not include time required to grill chicken.
 
 
NOTE: If refrigerating overnight do not add avocados. Add them in just before serving.
 
 
NOTE: If fresh corn-on-the-cob is not in season, you can substitute drained, canned corn or frozen corn for the fresh corn.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 108kcalCarbohydrates: 11gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 12mgSodium: 45mgPotassium: 502mgFiber: 4gSugar: 4gVitamin A: 5052IUVitamin C: 40mgCalcium: 41mgIron: 1mg
Keyword avocados, carrots, chicken, corn, cucumbers, gluten free, main dish, Tex Mex, tomatoes
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