This Corn Chicken Salad by Jamie Oliver is the perfect balance of fresh vegetables, grilled chicken, and smoky, charred corn—topped with a creamy, tangy dressing that ties everything together. With a little pop of crispy popcorn and a mix of soft herbs, it’s vibrant, filling, and full of flavor. Whether you're cooking for a crowd or preparing a healthy, satisfying meal for yourself, this salad has it all!
Why Everyone Will Love This Recipe
This salad is packed with variety, both in texture and flavor.
- Charred corn adds a smoky, sweet kick
- Tender grilled chicken for protein
- Crisp lettuce and veggies provide crunch
- Creamy dressing with a spicy zing
- Popcorn adds an unexpected fun crunch
It's perfect for summer barbecues, weeknight dinners, or meal prep.
What Is Corn Chicken Salad?
This Corn Chicken Salad is a hearty and colorful dish that combines grilled chicken, charred corn, fresh vegetables, and a rich, spicy dressing. The addition of popping corn cooked in chicken fat gives this salad a unique twist, while the soft herbs and cheese round out the flavors. It’s an all-in-one meal that’s both satisfying and refreshing.
Cooking Tips
- Soak the corn before grilling to ensure it cooks evenly and doesn’t dry out.
- Grill with high heat for a crispy char on the corn and chicken.
- Season generously—the smoked paprika, mustard, and herbs really elevate the flavor.
- Don’t skip the popcorn—it’s a fun, crunchy element that makes the salad stand out.
- Let the chicken rest after grilling to keep it juicy and tender.
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Fresh corn is best for that sweet, charred flavor, but frozen corn can be used in a pinch.
How can I make this recipe dairy-free?
You can substitute the yogurt with a dairy-free option like coconut yogurt and omit the Cheddar cheese.
Can I use other greens instead of romaine?
Yes, you can use other greens like arugula, spinach, or mixed salad greens.
What if I don’t have a barbecue?
You can cook the corn and chicken on a grill pan or in the oven instead.
Can I prepare this salad ahead of time?
You can prep the vegetables and dressing in advance, but it’s best to grill the chicken and corn fresh for the best flavor.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, store the dressing separately and mix everything just before serving.
How to Freeze
This salad is not suitable for freezing, as the fresh vegetables and chicken won't retain their texture once thawed.
Ingredients
For the Salad
- 4 corn on the cob with husks
- 600g free-range chicken breasts
- 1 tsp smoked paprika
- 50g popping corn1 bunch of spring onions
- 2 romaine lettuces
- 2 Little Gem lettuces
- 1 avocado
- 1 cucumber
For the Dressing
- 100g natural yogurt
- 1 tbsp English mustard
- 1 tbsp Tabasco
- 1 lemon
- 50g Cheddar cheese
- 1 bunch mixed soft herbs (such as dill, tarragon, chives, 30g)
How to Make Jamie Oliver's Chicken Corn Salad
- Soak the corn (with husks) in cold water for at least 30 minutes. This helps prevent it from burning on the grill.
- Ignite all the burners on your barbecue and heat until the temperature gauge reaches about 290°C (or 550°F).
- Drain the corn and grill for about 15 minutes, turning regularly until it’s charred. Remove from the grill and set aside.
Season the chicken breasts with smoked paprika, salt, and pepper. Grill for about 7 minutes per side, or until golden and cooked through. Remove the chicken to rest. - Scatter the popping corn into the residual chicken fat on the grill. Cover with the basting dome and cook for 3 minutes or until the popcorn is fully popped. Remove to a bowl and season with a pinch of salt.
- In a large serving bowl, combine the yogurt, mustard, Tabasco, and lemon juice. Grate in the Cheddar cheese and add the chopped herbs. Mix well.
- Char the spring onions on the grill for 5 minutes. Slice the lettuce in half and char the cut sides for 1 minute. Add these to the bowl with the dressing.
- Peel, destone, and chop the avocado and cucumber, then add them to the bowl with the other vegetables.
- Peel back the husks of the corn and slice the kernels off directly into the bowl with the veggies and dressing. Toss everything together.
- Slice the grilled chicken and arrange it on top of the salad. Sprinkle the freshly popped popcorn over the top for added crunch.
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