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Lunch | Dinners | Salads | On the Grill | Sides & Snacks
Grilled Corn and Feta Slaw with Zesty Chicken
This recipe is the best of grilling season all in one bowl. I could eat this one all summer long!
Summer for me means grilling. A little charred and zesty chicken with grilled corn on the cob is truly all it takes to make me happy. But sometimes I want to make a bit more of a substantial meal out of the best that grilling season has to offer. For this Grilled Corn and Feta Slaw with Zesty Chicken, I marinate the chicken before throwing it on the grill, then shred it and add it to a fresh summer slaw of grilled corn, coleslaw mix, and a bunch of other delicious mix-ins. The dressing is creamy, a little spicy, and so easy, making this the ultimate summer meal as a side or main dish.
Table of Contents
Ingredients and Substitutions
How to Make It
Storing
Tips
Reasons to Love It
Recipe
Ingredients and Substitutions
Chicken
I used boneless skinless chicken thighs, but chicken breasts also work here. Salmon (prepared in the oven like for this Quick Salmon Bowl) or steak (grilled like for this Chimichurri Steak Sandwich) would also be good with the corn slaw. You can omit the meat and serve the grilled corn slaw as a side or vegetarian main salad.
Coleslaw
I use a bag of premade coleslaw, but you could also use a combination of freshly shredded carrots and green and red cabbage.
Corn
I use 2 large ears of grilled corn, or you can use frozen corn and brown it in a pan before adding to the other ingredients.
Jalapeño, Green Onion, Red Onion, Cilantro
For a little less heat, remove the jalapeño seeds before chopping. Or for no heat, leave out the jalapeño altogether. You could swap the red onion for thinly sliced shallots, and the cilantro for parsley instead.
Feta
I love feta cheese crumbles in fresh slaws and salads like this, but you could also use goat cheese or another crumbly cheese like cotija.
Bacon
I just fry up a couple slices of bacon, but you could buy bacon bits to sprinkle on top instead.
Mayo and Greek Yogurt
For the dressing, I use a combination of mayonnaise and full-fat plain Greek yogurt. You can swap the yogurt for sour cream, or use any combination of mayo, Greek yogurt, and/or sour cream. Whipping cottage cheese in a food processor also makes for a great high-protein base in dressings and sauces instead of (or in addition to) mayo, yogurt, and sour cream.
Taco Seasoning
Taco seasoning is one of my favorite go-to spice blends for marinating meat and in spicy creamy dressings like the one I mix with the slaw. You could also use the Trader Joe’s Chile Lime Seasoning or chili powder as a substitute.
Lime Juice
For both the chicken marinade and dressing, you could use lemon juice instead of lime if you want.
Honey
Honey adds sweetness and helps the chicken caramelize when it grills. Maple syrup is always a good substitution for honey in this case.
Soy Sauce
Soy sauce is optional for the chicken marinade.
How to Make It
Step 1
Make the marinade by whisking all the ingredients together in a small bowl.
Step 2
In a tupperware or zip-top bag, add the chicken and all marinade ingredients. Marinate in the fridge for at least 30 minutes up to overnight.
Step 3
Heat a well-oiled outdoor grill or cast iron skillet over medium high heat. Add the chicken and cook for 4-6 minutes each side or until cooked through. Cover with foil until ready to serve.
Step 4
Make the dressing by whisking together all ingredients.
Step 5
For the slaw, add all ingredients to a large bowl and toss with 80% of the dressing. Add more as needed and season to taste.
Step 6
Dice the chicken and toss in the salad or serve on top.
Storing Slaw and Chicken
I recommend storing the chicken, slaw, and dressing in three separate containers and combining them only when you’re ready to eat the leftovers. Store the chicken and slaw in their own airtight containers in the fridge for up to 5 days. The dressing can be stored in a jar or other airtight container in the fridge for up to a week.
Tips for Making This Recipe
- Make ahead: You can make the dressing in the morning or the day before and store it in the fridge to help make your evening dinner prep a little easier. Same thing goes for chopping all the veggies for the slaw AND marinating the chicken.
- No grill? I love grilling in the summertime, but if you don’t have one, don’t worry. You can use this grill pan for basically the same effect and you’ll get that nice charred flavor on the corn and chicken.
- I low-key hate mincing garlic by hand, so I usually just grate it with this microplane instead. It also doubles as the best tool for zesting lemons and limes.
- When mixing everything together, add the dressing gradually so you get just the right amount of dressing on all your fresh veggies and chicken. No one likes a soggy slaw.
Why You’ll Love This Recipe
- This recipe of grilled corn and feta slaw with zesty chicken is the ultimate summer meal. When you’ve got sweet summer corn and a hot grill, it’s only right to put them together in a fresh slaw situation with grilled chicken.
- You can make a ton of the components ahead, including mixing up the dressing, chopping the slaw ingredients, and marinating the chicken. A little prep ahead of time will make your evening more effortless.
- You can also bulk up a ton of the components of this recipe for leftovers. With the grill going, you might as well double up the chicken so you have some extra for the week. It’s just as easy to make twice the amount of dressing for more fresh veggies and salads later on.
- This recipe is really versatile as it can be served as a main for four people or as a side for 6-8. I also love having the leftovers for a quick and healthy lunch.
