Grilled Chicken and Southern Corn Salad with Smoky Paprika Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A vibrant grilled chicken salad featuring sweet Southern corn and a smoky paprika dressing, perfect for a light, flavorful meal. This southern american-inspired chicken ready in about 35 minutes blends olive oil, smoked paprika, garlic powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups (about 3 ears) fresh corn kernels
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped cilantro leaves
• 2 tbsp lime juice
• 1 tsp honey
• 1/2 tsp cumin powder
• 4 cups mixed salad greens

Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Rub 2 boneless skinless chicken breasts with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear; let rest 5 minutes.
2. Step 2: While chicken grills, heat a skillet over medium heat and add 1 tbsp olive oil. Add 2 cups fresh corn kernels and sauté for 4-5 minutes until lightly charred and fragrant; remove from heat.
3. Step 3: In a large bowl, combine the sautéed corn, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro. Whisk together 2 tbsp lime juice, 1 tsp honey, 1/2 tsp cumin powder, and a pinch of salt; pour over the corn mixture and toss to coat.
4. Step 4: Slice rested grilled chicken into thin strips. Arrange 4 cups mixed salad greens on plates, top with the corn salad mixture and grilled chicken slices. Serve immediately for a fresh, smoky Southern-inspired meal.