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Grilled Chicken Salad with Corn and Feta

Video Title: How to make: Summer Grilled Chicken Cobb Salad
Video Duration: 0:52
Sliced grilled chicken breast and a zesty dressing top this amazing salad filled with fresh greens and tangy feta.
Serves: 6


Dressing & Marinade

2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 tbsp Dijon mustard
2 tbsp honey
2 shallots, finely chopped
2 cloves garlic, minced
1 tsp grated lemon zest
1 tsp grated lime zest
1 tsp grated orange zest
¼ cup lemon juice
2 tbsp lime juice
2 tbsp orange juice
1 tsp each salt and pepper
¾ cup olive oil


4 boneless, skinless chicken breasts (1 lb/500 g)
2 cobs corn, husks removed
8 cups mixed spring greens
2 small ripe avocados, peeled and sliced
6 radishes, thinly sliced
2 vine-ripened tomatoes, cut into wedges
½ English cucumber, thinly sliced
½ cup crumbled feta cheese

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Stir together parsley, chives, mustard, honey, shallots, garlic, lemon zest, lime zest and orange zest. Stir in lemon juice, lime juice, orange juice, salt and pepper. While whisking constantly, slowly drizzle in olive oil until well combined. Divide mixture in half.

  2. Pour one half of Dressing & Marinade into large resealable plastic bag; add chicken breasts. Seal bag, removing as much air as possible. Refrigerate for at least 2 hours or up to 8 hours.

  3. Preheat grill to medium-high heat; grease grates well. Place chicken on grill and reduce heat to medium. Grill, turning once, for 12 to 15 minutes or until well marked and cooked through. Grill corn for 7 to 10 minutes or until well marked. Let stand for 10 minutes; slice kernels from corn cobs. Thinly slice chicken; set aside.

  4. Arrange greens on large, shallow platter. Arrange corn kernels, avocados, radishes, chicken, tomatoes, cucumber and feta decoratively over top. Drizzle with remaining dressing.

Helpful Tip

Tip: Also delicious with boneless, skinless chicken thighs.

Nutrition Info

Per 340g serving Amount
Protein23 g
Fat28 g
Saturated Fat5 g
Carbohydrate25 g
Fibre5 g
Sugar12 g
Cholesterol55 mg
Sodium560 mg
Per 340g serving % Daily Value
Vitamin A30
Vitamin C40
Vitamin B625