Chicken and Corn Salad

Chicken and Corn Salad

Salads are a great way to incorporate fresh produce into your diet, and can be customized to suit your taste preferences and dietary needs. They are delicious and nutritious and typically consists of a mixture of raw or cooked vegetables, meat or vegetarian proteins, fruits, nuts, seeds, and other ingredients, tossed together with a dressing.

This Chicken and Corn Salad is packed with fresh ingredients and is a perfect way to enjoy a light and satisfying meal. The combination of tender chicken, juicy corn, some cooked quinoa, crunchy vegetables and fresh fruits make this salad a perfect option for a quick and easy lunch or a refreshing dinner. Plus, it’s easy to customize to your liking by adding your favorite toppings and dressings. I have used a honey mustard dressing for this salad, but you can go with a plain vinaigrette dressing too, if you wish to keep it simpler.

Chicken and Corn Salad
Chicken and Corn Salad

It is easy to include a salad as part of your daily routine if you plan for it a little ahead. Meal preps done over the weekend can sort you for the rest of the week as far as salads are concerned. Do check out the other salad recipes I have posted on my page till now.

Chicken and Corn Salad

Course: SaladsDifficulty: Easy


Prep time


Cooking time


Total time



This Chicken and Corn Salad recipe is a great option for anyone looking for a healthy and satisfying meal.


  • Chicken Breast – 200-250 gms

  • Salt and Pepper as per taste

  • Garlic Powder – ½ tsp (optional)

  • Cooked quinoa or any other millet – ½-¾ cup (optional)

  • Boiled Sweet Corn – 1 cup

  • Salad Greens – 2 cups

  • Strawberries – 10-12, halved or quartered

  • Mixed Nuts and Seeds

  • Honey Mustard Dressing
  • Kasundi or Dijon/Yellow Mustard – 1/4 cup

  • Honey/Maple Syrup – 3-4 tbsp

  • Lemon Juice – 1 tbsp

  • Olive Oil – 2 tbsp

  • Garlic – 8-10 cloves, chopped

  • Salt – 1/4 tsp (adjust as per taste)


  • For the dressing, add the mustard, honey, lemon juice, olive oil, garlic and salt in a bowl and whisk it till well combined. Any extra dressing can be stored in a bottle with a tight lid and refrigerated.
  • Add some salt, pepper and garlic powder (if using) to the chicken pieces and keep it aside.
  • Heat some oil in a pan and add the chicken pieces. Cook on high flame to get a brown color on both sides.
  • If the pieces are not very thick, the inside of the chicken will also be cooked in this time. Else, cook it on low flame for a couple of minutes till done.
  • Remove it to a plate and once it cools down a little, cut into thin strips.
  • On your serving plate, add some of the cooked quinoa or millet in the centre.
  • Place the sliced chicken pieces on top of it.
  • Add the sweet corn, salad greens and strawberries around it and pour some of the dressing on top.
  • Garnish with some mixed nuts and seeds and serve.

Recipe Video

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