No more sad summer chicken salad lunches!
This smoky chicken salad will make you want chicken salad every single day.
Loaded with flavor, easy to make, and wonderfully versatile.
I only share chicken salad recipes I truly love. Childhood memories of bland, mayo-heavy deli salads loaded with celery turned me off for years. When I began making my own versions, I was surprised at how delicious a well-balanced chicken salad can be.
I’ve made similar salads before—some creamier, some citrusy—but this smoky summer version stands out. The recipe originally comes from Lacy, who has loved this combination for years and worked to recreate it perfectly.
It’s SO GOOD.
The smoky note comes from grilling the chicken, which adds real char and depth. If you’re short on time, a rotisserie chicken works fine, and a tiny drop of liquid smoke in the dressing amps up that grilled flavor without overpowering the salad.
Fresh summer corn and sweet cherry tomatoes are the stars here. Their sweetness pairs beautifully with the smoky chicken. Scallions add brightness and a bit of bite, and sharp cheddar brings savory richness.
The dressing is a simple yogurt-and-mayo hybrid with lemon, a hint of liquid smoke, salt and pepper. It’s light but creamy and lets the fresh ingredients shine.
This salad is fantastic served in crisp lettuce cups, piled on greens, or tucked into a croissant or on toast. I love it on multigrain croissants—the texture and flavor are dreamy. It’s also perfect eaten straight from the bowl or scooped with chips.
Smoky Summer Chicken Salad
Smoky Summer Chicken Salad
6
people
15 mins
15 mins
30 mins
Pin Recipe
Leave a Review »
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup cherry tomatoes halved or chopped
- 1 cup sweet corn kernels (raw, grilled, cooked, or frozen)
- ⅓ cup sliced scallions
- ¼ cup grated sharp cheddar cheese
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 ½ tablespoons freshly squeezed lemon juice
- ¼ teaspoon liquid smoke
- Pinch salt
- Pinch freshly ground black pepper
Instructions
-
Preheat your grill to high heat.
-
Season the chicken thighs with salt, pepper and garlic powder. Brush with olive oil and grill about 6 minutes per side, until cooked through. Let rest 15 minutes, then cube or shred.
-
In a large bowl, combine the chicken, tomatoes, corn, scallions and cheddar cheese. Toss to mix.
-
Whisk together the Greek yogurt, mayonnaise, lemon juice, liquid smoke, salt and pepper in a small bowl until smooth.
-
Pour the dressing over the chicken mixture and toss until everything is evenly coated. Serve in lettuce cups, on top of greens, or on croissants or toast with lettuce or microgreens.
-
Store leftovers in the refrigerator for up to 3 days; flavors often meld and improve after a day.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on the Facebook page. I appreciate you so much!
Crunch, bright summer flavors, and savory smokiness—this salad is impossible to resist.