Warm summer days call for an epic Summer Salad recipe and this is the ONE! With sweet corn, juicy peaches, crisp cucumbers, and ripe tomatoes, chicken to make it a meal, and honey mustard dressing to bring it all together, it’s the perfect patio dinner.
Sorry burgers, there’s a new summer dinner in town—this grilled chicken summer salad recipe still has the flame-grilled flavor going for it and unlike a burger, it’s also jam-packed with summer produce. We’re talking farm-fresh corn, peaches, cucumbers, and tomatoes. (Because you can’t have a summer salad without tomatoes!) Like my summery Strawberry Grilled Chicken Salad and Avocado Caprese Chicken Salad, the chicken makes this recipe hearty and filling, so you can easily make a meal out of it.
This salad checks all the boxes for freshness, flavor, and simplicity. Here’s why you’re going to love it!
- The very best of summer. With sweet corn, cherry tomatoes, peaches, and crunchy cucumbers, this salad is a celebration of all the best flavors that summer has to offer.
- Easy to make. Mix up the dressing, marinate the chicken, throw it on the grill, and all that’s left to do is prep the veggies and put it all together! This is the ideal meal for summertime when you don’t want to spend a lot of time in the kitchen.
- A salad you can make a meal out of. I developed this salad to be eaten as a main course, so while you can serve it as a side or add other elements to your meal, you don’t have to.
What You’ll Need
Here’s a list of ingredients you’ll need to recreate this summer salad recipe at home. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Summer Salad:
- Kale – I love kale as the base for this salad because when it’s massaged, it gets nice and tender.
- Corn – Use fresh, local corn—not canned or frozen! The flavor just doesn’t compare.
- Peaches – Nectarines make a good alternative because they’re literally the same fruit, minus the fuzzy skin.
- Cherry tomatoes – Or grape tomatoes, if you prefer.
- Red onion – Shallots can be used for a milder flavor.
- Walnuts – Offers crunch, earthiness, and some richness. Salads are all about contrasting textures so I love adding nuts!
- Cucumber – Refreshing and hydrating, which is exactly what you want in a summer salad.
- Avocado – Creamy and rich avocado adds another layer of texture.
- Boneless, skinless chicken thighs – Or chicken breasts, if you prefer them. Just note that they don’t need as long on the grill.
Honey Mustard Dressing:
- Dijon mustard and coarse mustard – Adds a tangy, sharp flavor and texture to the dressing.
- Apple cider vinegar – Brings acidity and balance. It really makes the sweet flavors in the salad pop!
- Raw honey – For natural sweetness; maple syrup works as a substitute.
- Dry thyme – Contributes earthy, herbal notes.
- Garlic – I like using fresh garlic because it’s punchier, but you can swap in garlic powder for a milder flavor.
- Salt & pepper – Always essential in a dressing!
How to Make This Summer Salad
Here’s a quick overview of the steps involved in making this recipe.
- Make the dressing. Whisk all the ingredients together in a bowl.
- Marinate the chicken. Combine the chicken thighs and 1/3 cup of the dressing in a bowl. Toss to coat and marinate for 20 minutes.
- Massage the kale. Strip the kale from the stems and chop the leaves roughly. Add the leaves to a bowl and massage until they darken and become tender.
- Grill the chicken. Grill the chicken and corn over medium-high heat, until the corn is charred and the chicken reaches an internal temperature of 165°F. Let the chicken rest before slicing and cut the kernels from the cob.
- Assemble the salad. Add the corn, peaches, tomatoes, red onions, walnuts, diced cucumbers, and remaining dressing to the bowl with the kale. Toss to coat, then top with the avocado and chicken.
Tips and Variations
Here are some tips and variations to try with this summer salad recipe.
- Grill the peaches too. For a smoky flavor and extra sweetness, consider grilling the peaches along with the corn and chicken. It gets caramelized and SO delicious on the grill.
- Make it nut-free. Swap out walnuts for sunflower seeds or pepitas if you prefer a different crunch or have a nut allergy.
- Add some cheese. Sprinkle feta, goat cheese, blue cheese, or grated Parmesan onto the salad, either in addition to or instead of the avocado, for some extra richness.
- Use another green. If kale isn’t your favorite, you can substitute it with spinach, arugula, romaine, or mixed greens.
Serving Suggestions
This summer salad is a complete meal on its own, but even better when paired with Refreshing Peach Sangria or my Rosé Sangria Recipe!
How to Store Leftovers
Refrigerate leftover summer salad in an airtight container for up to a day if you’ve added the dressing already, or up to 3 days if you store the dressing separately. You can reheat the chicken if you’d like, but you don’t have to.
More Meal-Worthy Salad Recipes
Summer Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Grill & Mix
- Cuisine: American
- Diet: Gluten Free
Description
With sweet corn, peaches, tomatoes, grilled chicken and honey mustard dressing, this summer salad recipe is the perfect patio dinner!
Ingredients
Summer Salad:
- 1 bunch of kale, leaves removed
- 2 ears of corn, husks removed
- 2 peaches, diced
- 2/3 cup cherry tomatoes, halved
- 1/3 cup red onion, thinly sliced
- 1/2 cup walnuts, roughly chopped
- 1 cup diced cucumber
- 1 avocado, diced
- 1.5 lbs. boneless, skinless chicken thighs
Honey Mustard Dressing:
- 2 tablespoons dijon mustard
- 2 tablespoons coarse mustard
- 1 tablespoon apple cider vinegar
- 4 tablespoons raw honey
- 1/2 teaspoon dry thyme
- 1 garlic, minced
- salt & pepper
Instructions
- Make Dressing: Add all the ingredients for dressing to a bowl, whisk together until combined.
- Marinate Chicken: Add chicken thighs to a medium bowl with 1/3 cup of the dressing. Toss to coat and let chicken sit for 20 minutes.
- Massage Kale: Tear kale off the stem and place on cutting board. Give the kale leaves a rough chop so they are significantly smaller. Add the chopped kale to a large bowl along with a pinch of salt. Using your hands, rub the kale leaves together until they wilt a little bit, become dark forest green and smell a little bit. Set aside.
- Grill: Heat the grill to medium high heat, approximately 375-400°F. Place the chicken thighs and corn on the grill. Grill corn for 2-3 minutes per side, until they are charred, then remove from the grill. Grill chicken thighs for 3-5 minutes per side, until they are slightly charred and internal temperature is 165°F. Remove from the grill and let rest 5 minutes, then cut corn kernals off the cobb and slice the chicken thighs.
- Assemble the Salad: To the bowl with the prepared kale add corn, peaches, tomatoes, red onions, walnuts, diced cucumbers and remaining dressing. Give the salad a good toss to coat everything. Then top with avocado and chicken thighs. Serve.
Nutrition
- Serving Size: 2 cups
- Calories: 415
- Sugar: 19 g
- Sodium: 333 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 73 mg
