Name: Corn Avocado Feta Dill Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tbsp 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; 1/2 cup olive oil; Juice of 1 lemon; 3 tbsp white wine vinegar; 2 tbsp dijon mustard; 2 tbsp honey; 2 cloves garlic, minced; 2 tsp dill weed (or 1/4 cup more fresh dill); 1 tsp salt; 1/2 tsp pepper

Why You’ll Love Corn Avocado Feta Dill Salad Recipe

This salad is fresh, colorful, and packed with texture.

It works as a full meal thanks to the grilled chicken thighs.

The charred corn adds a smoky-sweet flavor that makes the salad stand out.

The feta, dill, mint, and pickled onions give every bite a bright, tangy finish.

It is great for meal prep, summer dinners, potlucks, or a flavorful lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp 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
1/2 cup olive oil
Juice of 1 lemon
3 tbsp white wine vinegar
2 tbsp Dijon mustard
2 tbsp honey
2 cloves garlic, minced
2 tsp dill weed, or 1/4 cup more fresh dill
1 tsp salt
1/2 tsp pepper

Directions

Heat a large cast iron skillet with 2 tablespoons olive oil. Add the corn and char on high heat, turning as needed, until golden brown on all sides. Remove from the heat and let cool.

While the corn cooks, make the dressing by whisking together the olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, garlic, dill weed, salt, and pepper until smooth.

Pour 1/4 cup of the dressing over the chicken thighs in a bowl. Toss to coat and set aside.

Add the diced avocado, cucumber, and arugula to a large salad bowl.

Slice the cooled corn off the cob and add it to the bowl. Crumble the feta over the salad, saving some for topping. Add the pickled onions, chopped dill, and mint.

In the same cast iron skillet, cook the chicken thighs over medium heat for about 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Remove from the heat and let rest for 10 minutes before slicing.

Toss the salad with the remaining dressing. Top with sliced chicken and the reserved feta before serving.

Servings and timing

Servings: 8
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes

Variations

Use grilled shrimp instead of chicken for a lighter seafood version.

Swap arugula for romaine, spinach, or mixed greens.

Add cherry tomatoes for extra sweetness and color.

Use goat cheese instead of feta for a creamier flavor.

Make it vegetarian by leaving out the chicken and adding chickpeas or white beans.

Storage/Reheating

Store the salad and chicken separately when possible. Keep leftovers in airtight containers in the refrigerator for up to 3 days.

For best texture, add avocado and dressing right before serving if making ahead.

Reheat the chicken gently in a skillet or microwave until warmed through. The salad itself is best served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, but it is best to store the dressing, avocado, and chicken separately until ready to serve.

Can I use frozen corn?

Yes. Thaw it first, then char it in a hot skillet until golden.

Can I grill the corn instead?

Yes, grilled corn works perfectly and adds even more smoky flavor.

What can I use instead of chicken thighs?

Chicken breasts, shrimp, salmon, or chickpeas all work well.

Can I make this salad vegetarian?

Yes. Leave out the chicken and add chickpeas, white beans, or extra feta.

How do I keep the avocado from browning?

Toss it with a little lemon juice and add it close to serving time.

Can I use store-bought pickled onions?

Yes, store-bought pickled onions are a great shortcut.

Is this salad good for meal prep?

Yes, as long as the dressing and avocado are stored separately.

Can I use dried dill instead of fresh dill?

Yes, but fresh dill gives the salad the brightest flavor.

What should I serve with this salad?

It works well on its own, but you can also serve it with pita, rice, roasted potatoes, or crusty bread.

Conclusion

Corn Avocado Feta Dill Salad is a fresh and satisfying recipe filled with smoky corn, creamy avocado, juicy chicken, salty feta, crisp vegetables, and bright herbs. It is easy enough for a weeknight meal but flavorful enough to serve for gatherings, making it a versatile salad you will want to make again and again.