Grilled Greek Chicken and Corn Salad

Grilled Greek Chicken and Corn Salad

I love grilling recipes and on a warm summer evening there's nothing better than this Grilled Greek Chicken and Corn Salad!
Course America's Best 4th of July Desserts, Recipes and Sides
Keyword chicken, corn, greek, main dish, mozzarella, tomatoes, zucchini
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 6 -8
Calories 286kcal
Author Sweet Basil


  • 2 Boneless skinless Chicken Breasts
  • 2 Zucchini halved and sliced
  • 2 Cups Grape Tomatoes sliced
  • 3-4 Ears of Corn halved
  • 1 Cup Fresh Mozzarella in Marinade found in specialty cheese section of the store or Feta

For the Marinade

  • 1/3 Cup Olive Oil
  • 3 Tablespoons Garlic minced
  • 3 Tablespoons McCormick Greek Seasoning
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • Salt and Pepper


  • In a large bowl, whisk together all of the marinade.
  • Place the veggies in a 9x13" baking pan, the chicken in another shallow dish and season with salt and pepper on both sides.
  • Pour the marinade over the vegetables and chicken.
  • Cover with saran wrap and place each dish in the fridge for 3 hours or up to overnight.
  • Heat the grill over medium heat.
  • Grill the chicken for 6-7 minutes per side then allow to rest on a plate, draped with tinfoil over the top.
  • Place the zucchini on skewers and grill with the corn, turning occasionally or until grill marks appear. The zucchini only takes a few minutes while the corn will take a little longer.
  • Chop the chicken and toss in a large bowl the remaining marinade from the vegetables, the tomatoes, mozzarella and grilled veggies.
  • Season with additional salt and pepper as needed and enjoy!


Serving: 1g | Calories: 286kcal | Carbohydrates: 19.9g | Protein: 21.7g | Cholesterol: 60.7mg | Fiber: 3.2g | Sugar: 5g