Description

This isn’t your sad desk salad, okay? This is the kind of salad that makes you forget you’re being “healthy” because every single bite is a flavor party. We’re talking tender rotisserie chicken (because life’s too short to cook chicken from scratch on a Tuesday), sweet charred corn, creamy avocado, tangy feta, and those pickled red onions that add the perfect zing. Plus dates for a little unexpected sweetness and almonds for crunch. It’s like summer decided to jump into a bowl and bring all its best friends. Even my salad-hating husband was like, “Wait, can you make this again tomorrow?”

Ingredients

Scale

For the Salad Base:

6 cups mixed greens (baby spinach, arugula, whatever you like)
1 rotisserie chicken, shredded (about 3 cups)
2 ears corn, kernels removed (or 1.5 cups frozen corn)
1 large avocado, sliced
1/2 cup crumbled feta cheese
1/3 cup sliced almonds, toasted
4–5 medjool dates, pitted and chopped

For the Quick Pickled Onions:

1 small red onion, thinly sliced
1/4 cup apple cider vinegar
1 tbsp sugar
1/2 tsp salt
1/4 cup warm water

For the Honey Balsamic Vinaigrette:

3 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

Instructions

Step 1: Get Those Onions Pickling In a small bowl, whisk together vinegar, sugar, salt, and warm water until dissolved. Add sliced red onions and let them sit while you prep everything else. They’ll turn that gorgeous pink color and mellow out perfectly.

Step 2: Char That Corn Heat a cast iron skillet over medium-high heat. Add corn kernels (no oil needed) and let them char for 3-4 minutes without stirring. Toss and char another 2-3 minutes. You want some nice golden-brown spots. Set aside to cool.

Step 3: Make the Magic Dressing Whisk together all vinaigrette ingredients in a small bowl. Taste and adjust — want it sweeter? More honey. More tang? Extra vinegar. You’re the boss.

Step 4: Toast Those Almonds If your almonds aren’t already toasted, toss them in a dry skillet for 2-3 minutes until golden and fragrant. Trust me, this step makes all the difference.

Step 5: Assembly Time In a large bowl (or individual bowls if you’re being fancy), layer the mixed greens. Top with shredded chicken, charred corn, avocado slices, feta crumbles, chopped dates, toasted almonds, and those beautiful pickled onions.

Drizzle with the vinaigrette right before serving, or serve it on the side so everyone can dress their own.

Notes

This salad is a complete meal on its own, but you could totally serve it with some crusty bread or pita chips for extra carbs.

It’s perfect for outdoor dining — just keep the avocado and dressing on the side until you’re ready to eat.

Make it a party platter by doubling the recipe and serving it family-style with the dressing in a cute little pitcher.

Prep Time: 20 minutes
Cook Time: 5 minutes

Nutrition

Calories: ~385 per serving
Protein: ~28g