Fork WeeklyThis is the salad that actually works as dinner on a hot night — protein-packed, loaded with peak-season vegetables, and dressed with a lemon vinaigrette bright enough to wake everything up.
Let the chicken rest before slicing so the juices stay put, and don’t be shy with the basil — a generous handful is what makes it taste like summer rather than just another chicken salad.
Summer Chicken Salad
Juicy grilled chicken over crisp greens with sweet corn, cherry tomatoes, cucumber and basil in a bright lemon vinaigrette — a light, fresh main-dish salad.
Ingredients
For the chicken
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp smoked paprika
- Salt and black pepper
For the salad
- 6 cups mixed greens
- 1 cup fresh or grilled corn kernels
- 1 pint (300 g) cherry tomatoes, halved
- 1 cucumber, sliced
- ⅓ cup thinly sliced red onion
- ½ cup torn basil leaves
For the lemon vinaigrette
- ¼ cup (60 ml) olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and black pepper
Instructions
- Rub the chicken with olive oil, smoked paprika, salt and pepper.
- Grill or pan-sear over medium-high, 5–6 minutes per side, until 165°F (74°C) inside. Rest 5 minutes, then slice.
- Whisk the vinaigrette ingredients together until emulsified.
- Toss the greens, corn, tomatoes, cucumber, red onion and basil with most of the dressing.
- Top with the sliced chicken, drizzle with the remaining dressing, and serve.
Recipe notes & tips
- Grill the corn in its husk or char shucked ears for a smoky-sweet edge.
- Poach the chicken instead of grilling if you want it cold for meal prep.
- Add crumbled feta or avocado to make it more substantial.
386 kcalCalories
30 gProtein
16 gCarbs
23 gFat