Name: Summer Grilled Chicken & Potato Salad with Charred Corn and Basil
Prep time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 lb baby potatoes; 1 ear fresh corn, husked; 1 lb boneless skinless chicken breasts (or thighs); 2 tbsp olive oil, divided; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 clove garlic, finely minced; 1/4 cup fresh basil leaves, torn or thinly sliced, plus more for garnish; 1/2 small red onion, thinly sliced; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp freshly ground black pepper; Optional: 1/4 cup crumbled feta cheese; Optional: 1/4 cup cherry tomatoes, halved

Summer Grilled Chicken & Potato Salad with Charred Corn and Basil

TenderMelon9734

This summer salad celebrates the best of the season: smokily grilled baby potatoes and sweet corn, juicy slices of chicken, and a punchy fresh basil dressing. The charred veggies add robust flavor and beautiful color, while the protein-packed chicken keeps things hearty enough for dinner. Perfect for prepping ahead—the components can be grilled the day before and tossed together right before your guests arrive. Serve this on a big platter for a vibrant, healthy, and crowd-pleasing summer meal.

Ingredients

Instructions

Preheat grill (or grill pan) to medium-high. Preheat oven to 400°F if needed for finishing potatoes.
Halve baby potatoes. Toss with 1 tbsp olive oil, a big pinch of salt, and pepper. Grill potatoes cut side down, turning occasionally, until charred and just fork-tender, about 10-15 minutes. (Alternatively, roast cut side down on a baking sheet for 20-25 min.) Remove and let cool slightly.
Rub corn with a bit of oil and grill, turning until charred in spots and crisp-tender, about 8-10 minutes. Let cool, then slice kernels from cob.
Pat chicken dry. Season both sides with salt and pepper. Grill chicken 5-7 minutes per side (depending on thickness) until cooked through and juices run clear. Let rest 5 minutes, then slice.
To make the dressing: In a large bowl, whisk remaining 1 tbsp olive oil, lemon juice, Dijon, and garlic. Season to taste.
Add grilled potatoes, corn kernels, sliced chicken, red onion, basil, and (if using) feta and tomatoes to the bowl. Gently toss to combine with dressing. Taste and adjust salt and pepper as needed.
Serve salad warm or at room temperature, garnished with extra basil. Make ahead tip: You can grill/roast potatoes, chicken, and corn up to 1 day ahead. Store separately; toss with dressing and basil just before serving.