As we say goodbye to the long, sunny days of summer and welcome the cozy embrace of fall, there’s no better way to capture the essence of the season than with a fresh, vibrant salad that celebrates the last of summer's bounty. Our End of Summer Chicken Salad is a tribute to the flavors we’ve come to love during the warmer months – light, refreshing, and full of life – while adding a touch of warmth that hints at the season ahead. This dish is a delightful farewell to summer, with tender chicken, roasted corn, and a medley of garden greens, perfect for those who want to savor the last sunny bites of the year.

Juicy, paprika-seasoned chicken takes the spotlight, paired with roasted corn cobs basted in melted butter and lightly salted for that golden, savory crunch. Fresh greens like arugula and kale add a peppery, crisp bite, complemented by the brightness of cherry tomatoes and cucumber. To round it all off, a drizzle of zesty lemon garlic dressing and a sprinkle of crumbled feta bring everything together, creating a light but satisfying meal that embodies the best of summer with a touch of fall comfort. It's the perfect dish to transition into the new season.

End of Summer Chicken Salad: A Farewell to the Flavors of the Season

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End of Summer Chicken Salad: A Farewell to the Flavors of the Season 〰️

Roasted Corn and Chicken Salad — End of Summer Chicken Salad

Main Ingredients:

2 chicken breasts
4 corn cobs
2 cups fresh arugula or kale
1–2 cups cherry tomatoes, sliced
1 cucumber, diced
Fresh basil (to taste)
Feta cheese (to taste)

Dressing:

1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
Juice of 1 lemon
Salt and pepper to taste

Seasoning for Chicken:

1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
Salt to taste

Directions:
Roasted Corn:
Preheat your oven to 400°F (200°C).
Melt butter in a small saucepan, and add a pinch of salt. Coat each corn cob evenly with the melted butter, wrap them in tin foil, and place them on a baking sheet. Roast the corn in the oven for 20-30 minutes until golden and tender. Once cooked, carefully unwrap the foil and set the corn aside to cool slightly.

Chicken:
While the corn is roasting, season your chicken breasts with paprika, garlic powder, onion powder, oregano, and salt. Heat a non-stick skillet over medium-high heat with a bit of olive oil. Add the chicken and cook for about 5-7 minutes on each side until browned and fully cooked through. Set aside to rest, then slice into thin strips.

Salad Preparation:
In a large bowl, combine the fresh arugula or kale, sliced cherry tomatoes, diced cucumber, and basil. Toss gently to mix.
For the dressing, whisk together the olive oil, crushed garlic, lemon juice, salt, and pepper. Drizzle over the salad and toss to coat evenly.

Assembly:
Cut the roasted corn off the cob and add it to the salad mix. Place the sliced chicken on top and finish with crumbled feta cheese. For an extra crunch, sprinkle some seeds or nuts on top, if desired.

Serve & Enjoy!
This End of Summer Chicken Salad is perfect for a light lunch or dinner, giving you one last taste of the season before fully embracing the cozy flavors of fall.