Description
This fresh and hearty corn avocado feta dill salad is packed with charred corn, creamy avocado, crisp cucumber, herbs, and juicy chicken thighs tossed in a tangy homemade dressing. Perfect for a summer dinner or meal-prep lunch.
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
Instructions
- Heat a large cast iron skillet with 2 tablespoons olive oil over high heat. Char the corn on all sides until golden brown, turning as needed. Remove from heat and allow to cool.
- While the corn cooks, prepare the dressing by whisking together 1/2 cup 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 and toss to coat. Set aside to marinate briefly.
- In a large bowl, combine the avocado, cucumber, and arugula.
- Slice the cooled corn kernels off the cob and add to the bowl. Crumble the feta cheese over the salad, reserving some for garnish. Add pickled onions, chopped dill, and mint.
- Using the same skillet, reduce heat to medium and cook the chicken thighs for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Let rest for 10 minutes before slicing.
- Toss the salad with the remaining dressing. Top with sliced chicken and the reserved feta before serving.
Notes
- For extra flavor, grill the corn and chicken outdoors instead of using a skillet.
- Store leftover salad and dressing separately for best freshness.
- Swap chicken thighs for grilled shrimp or chickpeas if desired.
- Fresh dill provides the brightest flavor, but dried dill works in a pinch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 52 g
- Saturated Fat: 13 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 39 g
- Cholesterol: 135 mg
