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Grilled chicken salad with corn, pickled red onions, herbs, and cheese on a plate.
Erin Antoniak

Corn Avocado Feta Dill Salad

5 from 15 votes
This Corn Avocado Feta Dill Salad is fresh, filling, and packed with flavor. Made with sweet charred corn, creamy avocado, salty feta, and plenty of fresh herbs, it’s a vibrant salad you’ll actually be excited to eat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: dinner, Salad
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Salad
  • 2 tablespoon olive oil
  • 4 ears of corn
  • 3 avocados diced into small chunks
  • 1 large english cucumber diced into small chunks
  • 3 cups arugula
  • 8 oz feta cheese block
  • 1 cup pickled onions
  • 1 bunch dill chopped
  • 1 small bunch mint roughly chopped.
  • 8 boneless skinless chicken thighs
Dressing
  • ½ cup olive oil
  • juice of 1 lemon
  • 3 tablespoon white wine vinegar
  • 2 tablespoon dijon mustard
  • 2 tablespoon honey
  • 2 cloves garlic minced
  • 2 teaspoon dill weed or ¼ cup more fresh dill
  • 1 teaspoon salt
  • ½ teaspoon pepper

Method
 

  1. Heat a large cast iron skillet with olive oil. Char corn on each side on high heat until golden brown, turning as you go. Once charred, removed from heat to cool.
  2. While corn is charring, make dressing by whisking all ingredients together. I like to use an immersion blender to ensure smooth blend.
  3. Pour ¼ cup of dressing onto chicken thighs in a bowl and toss to coat. Set aside.
  4. Prep salad by adding diced avocado, cucumber, arugula to a bowl.
  5. Slice corn off cob and add to veggie bowl. Crumble block of feta on top, saving some for the very top of the salad. Add pickled onions, chopped dill and mint.
  6. To same cast iron pan that was used for the corn, turn head to medium and cook chicken thighs about 5-6 minutes each side or until internal temp 165F. Remove from heat and let rest 10 minutes before slicing.
  7. Toss salad with remaining dressing, then top with chicken and extra feta.

Nutrition

Calories: 550kcalCarbohydrates: 23gProtein: 30gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.02gCholesterol: 133mgSodium: 916mgPotassium: 904mgFiber: 7gSugar: 9gVitamin A: 627IUVitamin C: 14mgCalcium: 194mgIron: 2mg

Notes

  • Corn: No fresh corn? Frozen corn works too, just sear it in a hot, dry pan to get that same charred flavor.
  • Chicken: Chicken breast can be swapped in for thighs; just reduce cook time slightly since it's leaner and can dry out faster.
  • Feta swap: Goat cheese or queso fresco make great substitutes; mozzarella pearls work too but will taste milder.
  • Make it vegetarian: Omit the chicken and add chickpeas or white beans for protein.
  • Storage: Keep in an airtight container in the fridge for 2–3 days. Store dressing and avocado separately, adding both just before serving.
  • Meal prep tip: Assemble everything except avocado and dressing ahead of time, then add both right before eating for the freshest texture.

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