When you’re short on time but still want something that feels light, fresh, and intentional, this grilled chicken and corn salad delivers.

The honey mustard marinade comes together in seconds, infusing the chicken with sweet, tangy flavor while it grills to juicy perfection.

The real magic happens when that warm chicken hits the cool, crunchy corn salad.

It’s a pairing that’s both satisfying and refreshing, perfect for a warm-weather meal or any time you need a dinner that feels like a reset.

This recipe was built for two—no giant salad bowl or leftover chicken to manage.

And whether you grill outdoors or use a stovetop grill pan, it works beautifully either way.

Why You’ll Love This Recipe

• Quick and fresh with bold flavors
• Grilled or stovetop friendly
• Naturally gluten-free

Equipment You’ll Need

• Grill pan or outdoor grill
• Mixing bowl
• Tongs

Serving Suggestions

• Add toasted bread or grilled sweet potatoes

Make-Ahead and Storage Tips

• Chicken can be marinated a day ahead
• Leftovers are great cold or at room temp

Honey-Mustard Grilled Chicken & Corn Salad

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

2

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 2 boneless skinless chicken breasts

• 2 tbsp Dijon mustard

• 1 tbsp honey

• 1 tbsp olive oil

• 1 tsp apple cider vinegar

• Salt and pepper

• 1 cup corn kernels (fresh, frozen, or grilled)

• 1 small cucumber, diced

• ¼ red onion, thinly sliced

• 2 tbsp chopped fresh parsley

Directions

• Whisk together mustard, honey, olive oil, vinegar, salt, and pepper. Marinate chicken in mixture for 15-30 minutes.
• Grill chicken on medium heat 5-6 minutes per side until cooked through.
• Combine corn, cucumber, red onion, and parsley in a bowl.
• Slice grilled chicken and serve over corn salad.

Like this recipe?

Follow @dinnerendeavor on Pinterest