Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

This easy Steak, Avocado, Corn & Cucumber Salad Bowl is a fresh 30-minute dinner with juicy steak, creamy avocado, crisp cucumber, sweet corn, and a bright honey-lime dressing.

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

There are some weeknights when the last thing you want to do is spend a lot of time making dinner. That was exactly where I found myself with this Steak, Avocado, Corn & Cucumber Salad Bowl. After a long day at work, I wanted something easy, fresh, and satisfying—but I wasn't expecting dinner to come together quite this effortlessly.

While the steak rested and cooled, I chopped the cucumber, avocado, and fresh corn and whisked together the bright honey-lime dressing. That's really all there was to it. In about 30 minutes, dinner was on the table, and one bite told us this was a keeper.

The combination surprised both my husband and me. The sweet-tart lime and honey dressing is bright enough to keep the salad feeling light, while perfectly complementing the savory steak, creamy avocado, crisp cucumber, and fresh corn. Every bite has a little pop of flavor, and somehow it manages to be both filling and wonderfully light—the kind of meal that feels just right for a warm evening.

Enjoy!

-- Ingredients

For the Salad

• Sirloin steak — Flavorful, tender, and quick-cooking, making it perfect for an easy weeknight salad.

• Coarse salt & freshly cracked black pepper — A simple seasoning that lets the steak shine.

• Olive oil — Just enough for cooking the steak.

• English cucumber — Crisp and refreshing, it adds a cool crunch to every bite.

• Fresh corn — I love using sweet corn straight from the cob for its fresh, crisp texture. You can also cook it first if you prefer.

• Avocados — Creamy avocado adds richness and balances the crisp vegetables and tangy dressing.

• Fresh cilantro — A little fresh herbiness ties all the flavors together.

For the Honey-Lime Dressing

• Extra virgin olive oil — The smooth, savory base of the dressing.

• Honey — Adds just a touch of sweetness to balance the tart lime.

• Fresh lime juice — The bright, citrusy flavor that gives this dressing its signature pop.

• Garlic — Just a little adds savory depth without overpowering the fresh ingredients.

• Fine sea salt & freshly cracked black pepper — Brings all those bright flavors into balance.

-- Equipment

• Large skillet or grill
• Large mixing bowl
• Small bowl or jar for the dressing
• Whisk
• Sharp chef's knife
• Cutting board
• Tongs

My Go-To's

A large, heavy skillet is my favorite way to cook the steak indoors because it gets nice and hot and gives the steak a beautiful sear.

A sharp chef's knife also makes quick work of the cucumber, avocado, cilantro, and corn.

And if you're making the dressing in a jar, a small jar with a tight-fitting lid makes it easy—just add everything, cover, and shake.

-- Let's Make It Together

Let's start with the steak. Get your skillet nice and hot, give the steak a little olive oil, and season it generously with salt and freshly cracked black pepper. Sear it until it's beautifully browned on both sides and cooked to your liking.

Once it's done, transfer it to a plate, loosely tent it with foil, and let it rest for about 10 minutes. I like to slice it into bite-sized pieces and let it cool while I put the rest of the salad together.

While the steak is resting, make the dressing. Just whisk together the olive oil, honey, lime juice, garlic, salt, and pepper. You can also throw everything into a little jar, put the lid on, and give it a good shake. Easy!

Now grab a big bowl and add your cucumber, avocado, fresh corn, and cilantro. I used the corn raw, straight from the cob, and loved the little bit of crunch it added. Add the cooled steak, give the dressing another quick whisk, and drizzle it all over.

Give everything a gentle toss—you don't want to smash that beautiful avocado—and that's it. Dinner is ready!

I served ours with some crusty ciabatta bread and a cold glass of Sauvignon Blanc. It was such an easy dinner after a long day, and honestly, I was surprised by just how delicious it was.

-- Perfecting the Cooking Process

The one thing I wouldn't rush is the steak. Let it rest before slicing, and let it cool before adding it to the salad. Resting keeps the steak juicy, while allowing it to cool prevents the warm meat from wilting the cucumber and avocado. You get the best of both worlds—a tender, flavorful steak and a crisp, fresh salad.

-- Add Your Touch

This is one of those salads that's easy to make your own. Add a little crumbled feta for a salty bite, swap the cilantro for fresh parsley if cilantro isn't your thing, or add a handful of halved cherry tomatoes for even more color.

You could also turn it into a bigger meal with a little extra steak or serve it alongside your favorite crusty bread.

And don't be afraid to make the corn your own. Fresh raw corn gives you a wonderful crisp texture, but grilled corn would add a delicious smoky flavor.

Set the Mood

A special dish deserves a good atmosphere to go along with it.  Here are some suggestions to make your dinner special.  

If you love dinners that feel fresh and special but don't require a lot of effort, this Steak, Avocado, Corn & Cucumber Salad Bowl belongs on your weeknight menu.

It's one of those recipes that reminds me that a really good dinner doesn't have to be complicated. A good steak, a handful of fresh ingredients, and a bright homemade dressing can turn a long day into a dinner worth sitting down for.

Looking for another easy dinner while summer produce is still at its best? Try my Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette for another simple weeknight favorite.

Or, if you're craving something a little more Mediterranean, my Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta makes a delicious next dinner.

Before You Start

Can I use a different cut of steak?
Absolutely. Sirloin works especially well because it cooks quickly, but flank steak, strip steak, or another tender cut can also work. Just adjust the cooking time based on the thickness of the steak.

Can I cook the corn first?
Yes. I used it raw for its crisp texture and because it makes this recipe even easier. You can grill, sauté, or boil the corn if you prefer.

Can I make the dressing ahead of time?
Yes. The honey-lime dressing can be made ahead and refrigerated. Give it a good whisk or shake before using.

How do I keep the avocado from browning?
The lime juice in the dressing helps, but for the freshest-looking salad, cut the avocado shortly before serving.

Can I grill the steak instead of cooking it in a skillet?
Definitely. A hot grill works beautifully and adds a delicious smoky flavor.

How should I serve this salad?
I like serving it as a complete meal with crusty ciabatta bread. It's filling enough for dinner while still feeling light and fresh.

How long does this recipe take?
About 30 minutes from start to finish, making it a great choice for a busy weeknight.

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette is a fresh, colorful summer salad packed with spinach, quinoa, berries, kiwi, chicken, walnuts, feta, and a bright honey-lime dressing.

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette

One Last Bright Salad Before Summer Slips Away

Before we officially let summer go, I wanted to make one last big, colorful salad that feels like summer in a bowl.

This Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette is packed with the things I love about a good summer salad—fresh fruit, crisp greens, tender chicken, a little crunch, creamy feta, and a bright homemade dressing. Strawberries, blueberries, and kiwi bring all kinds of color and flavor, while quinoa and walnuts add a little more substance. And that honey-lime vinaigrette ties everything together with just the right balance of sweet, tangy, and fresh.

The word superfood is actually what caught my attention about this salad in the first place. I don't think of “superfood” as meaning a salad has to be overly healthy, restrictive, or scream diet food. To me, it simply means filling your plate with ingredients that are nutritional powerhouses—foods that give you a little more of the good stuff your body needs. And if we can make those ingredients into something that's genuinely delicious, even better.

I've also been on a bit of a mission to get my husband to branch out when it comes to salads. He's always been more of a savory-salad kind of guy, so I've been slowly introducing him to salads where fruit plays a starring role. And, little by little, he's coming around. He loved my Summer Peach & Burrata Salad with Mint & Balsamic Glaze, and my Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta was another winner.

So I figured this salad was worth a try.

With juicy berries, sweet-tart kiwi, savory chicken and feta, crunchy walnuts, hearty quinoa, and that bright honey-lime dressing, it has plenty going on to make a fruit-filled salad feel like a real meal—not a bowl of “healthy food” you eat because you should.

And honestly, that's exactly how I like to eat.

Fresh. Colorful. Nutrient-forward. And delicious enough that you don't feel like you're making a sacrifice.

So before we turn the page toward fall, let's enjoy one last big, bright summer salad.

Enjoy!

-- Ingredients

Here's what you'll need to make this colorful, nutrient-forward salad:

• Baby spinach
• Cooked quinoa
• Cooked chicken breasts
• Fresh strawberries
• Fresh blueberries
• Kiwi
• Walnuts
• Feta cheese
• Extra-virgin olive oil
• Fresh lime juice and lime zest
• Honey
• Dijon mustard
• Kosher salt
• Freshly ground black pepper

A Little Shortcut

The recipe calls for cooked chicken and cooked quinoa, which makes this salad especially quick to assemble. It's a great way to use leftovers or meal-prepped ingredients you already have in the refrigerator.

If you don't have either one ready to go, no problem—you can absolutely cook the chicken and quinoa when you're making the salad. Just allow them a little time to cool before assembling.

Equipment

You don't need any special equipment for this salad—just a large bowl for assembling everything, a good knife for cutting the fruit and chicken, and a small bowl or jar for mixing the honey-lime vinaigrette.

You'll Need

• Large salad bowl

• Small mixing bowl or dressing jar

• Whisk

• Chef's knife

• Cutting board

• Citrus zester

My Go-To's

• Large Salad Bowl – A generously sized bowl gives you plenty of room to layer and gently toss all the ingredients without making a mess.

• Chef's Knife – A sharp, comfortable knife makes quick work of the strawberries, kiwi, and cooked chicken.

• Citrus Zester – I like a fine zester for getting the fresh lime zest nice and small so it blends beautifully into the vinaigrette.

-- Let's Make It Together

This salad is really just a matter of layering, whisking, and tossing.

1. Start with the spinach.
Place the baby spinach in a large serving bowl.

2. Add the good stuff.
Top the spinach with the cooked quinoa, sliced chicken, strawberries, blueberries, walnuts, feta, and kiwi. I like arranging everything over the spinach so you can see all those beautiful colors before tossing.

3. Make the honey-lime vinaigrette.
In a small bowl, whisk together the fresh lime juice, lime zest, honey, Dijon mustard, salt, and pepper until the honey is dissolved. Slowly whisk in the olive oil until the dressing is smooth and lightly emulsified.

4. Bring it all together.
Drizzle the vinaigrette over the salad and gently toss, or serve the dressing on the side and let everyone add their own.

That's it! A beautiful, filling summer salad is ready for the table.

-- Perfecting the Cooking Process

Since most of the work in this recipe is assembly, a few little details make a big difference.

Let cooked ingredients cool first.
If you're cooking the chicken and quinoa specifically for this salad, let them cool before assembling. Warm chicken or quinoa can wilt the spinach and make the berries softer than you'd like.

Cut the fruit into bite-sized pieces.
You want the strawberries and kiwi to be easy to pick up with the other ingredients, rather than having large pieces of fruit dominate each bite.

Don't skip the lime zest.
The fresh lime juice brings brightness, but the zest gives the vinaigrette that concentrated lime flavor that really makes it pop.

Add the dressing just before serving.
For the freshest texture, especially if you're using tender baby spinach and juicy berries, dress the salad shortly before eating.

Taste before serving.
Fruit can vary in sweetness, so give the vinaigrette a quick taste. If your berries are particularly sweet, you may enjoy a little extra lime. If they're more tart, the honey helps balance everything.

-- Add Your Touch

This salad has plenty of room for you to make it your own.

• Swap chicken for grilled shrimp or salmon.

• Try pecans or almonds instead of walnuts.

• Use goat cheese in place of feta for a softer, creamier flavor.

• Add mango or pineapple for an even more tropical twist.

• Substitute raspberries or blackberries for some of the berries.

• Add a little fresh mint for another layer of summer flavor.

• Not a quinoa fan? Try another cooked grain such as farro or brown rice.

• For a vegetarian version, leave out the chicken and add extra quinoa, chickpeas, or another favorite plant-based protein.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

One Last Bright Taste of Summer

I think this salad is the perfect way to wrap up my summer produce season.

We've had peaches, figs, honeydew, tomatoes, corn, zucchini—and now this bright combination of berries, kiwi, spinach, and lime gets to have its turn. And while I'm more than ready to start thinking about what's coming next, I'm not quite ready to say goodbye to colorful summer meals.

Especially when they taste this good.

And maybe I've finally made a little progress with my husband and his relationship with fruit in salads. If peach and burrata and honeydew with grilled chicken can win him over, perhaps this tropical-inspired bowl is the next step.

So if you're looking for a salad that feels fresh and summery but still gives you a satisfying meal, give this one a try.

It's nutrient-forward without tasting like you're trying to eat “healthy.” It's colorful without being fussy. And most importantly, it's delicious.

One last big, bright summer salad before we let the season go.

More Summer Favorites

If you're still holding onto summer too, here are a few more recipes to try:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze — sweet peaches, creamy burrata, fresh mint, and a tangy balsamic finish.

• Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — a refreshing sweet-and-savory summer salad with grilled chicken.

• Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad — a hearty, colorful way to use up some of summer's best produce.

• Fresh Peach Galette – A Last Taste of Summer — because no summer roundup is complete without dessert.

Before You Start

Can I use leftover chicken?
Absolutely. This recipe is a great way to use leftover grilled or roasted chicken. You can also cook fresh chicken specifically for the salad if you prefer.

Does the quinoa need to be cold?
It doesn't have to be refrigerator-cold, but if you've just cooked it, let it cool to room temperature before adding it to the salad so it doesn't wilt the spinach.

Can I make this salad ahead of time?
You can prep most of the components ahead of time, but I recommend waiting to add the dressing until you're ready to serve. For the freshest salad, you can also wait to cut the strawberries and kiwi until shortly before serving.

Can I make the honey-lime vinaigrette ahead?
Yes. Make the vinaigrette ahead and refrigerate it in a sealed container. Give it a good whisk or shake before serving.

Why is it called a superfood salad?
For me, “superfood” simply describes a combination of nutrient-rich ingredients. Spinach, berries, kiwi, quinoa, walnuts, and chicken all bring something valuable to the table. It's not about making a diet salad—it's about putting together a meal that's both nourishing and genuinely delicious.

Is this really a tropical salad?
The flavors aren't traditionally tropical, but the kiwi and fresh lime give this salad that bright, slightly tropical feeling. It's a little unexpected, and I think that's part of the fun.

Can I leave out the chicken?
Of course. The quinoa, walnuts, feta, and fruit still make a satisfying salad, or you can add another protein of your choice.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

This Bean, Corn, Tomato & Barley Salad is a colorful late-summer harvest salad made with sweet corn, juicy tomatoes, edamame, garbanzo beans, hearty barley, and fresh herbs.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

As the end of summers approaches I find that it makes me want to use up every bit of fresh produce I can get my hands on.

The corn is still sweet. The tomatoes are still juicy. Fresh herbs are growing like crazy. And even though everyone seems ready to move on to pumpkin and apples, summer produce is still giving us plenty to work with.

That's exactly what inspired this Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad.

It's one of those recipes that brings together some of my favorite things about summer in one colorful bowl. Sweet corn, ripe tomatoes, fresh herbs, and a simple homemade vinaigrette keep it bright and fresh, while edamame, garbanzo beans, and barley give the salad enough substance to make it satisfying.

And while the name might sound like there are a lot of ingredients happening here, it's actually a very easy salad to pull together. The dressing is simple, the edamame cooks in about a minute, and the barley can even be made ahead if you'd like.

Whether you serve it as a hearty lunch, a light dinner, or alongside something grilled, this is my kind of way to hold onto summer for just a little bit longer.

Enjoy!

-- Ingredients

This salad combines fresh late-summer produce with hearty pantry staples for plenty of flavor and texture.

• Fresh Corn - Sweet, crisp corn is one of the stars of this salad. Fresh corn cut straight from the cob is wonderful while it's in season, but frozen corn works too.

• Edamame - Adds a fresh pop of green, along with a little extra protein and texture.

• Cherry or Grape Tomatoes - Juicy, colorful, and perfect for adding that fresh summer flavor.

• Garbanzo Beans - Make the salad more filling and add a creamy, hearty texture.

• Quick-Cooking Barley - The ingredient that brings everything together. Barley gives the salad a satisfying, slightly chewy texture and helps turn it into something substantial enough for lunch.

• Red Onion - Adds just the right amount of sharpness and crunch.

• Olive Oil - Forms the base of the simple vinaigrette.

• Apple Cider Vinegar - Adds brightness and a little tang to balance the sweet corn and tomatoes.

• Honey - Just enough to soften the vinegar and bring balance to the dressing.

• Kosher Salt & Black Pepper - Simple seasoning to bring all of the flavors together.

• Fresh Mint or Basil - Either herb works beautifully here. Mint keeps the salad especially bright and fresh, while basil gives it more of a classic summer-garden feel.  I chose to use basil this time.

-- Equipment

You only need a few basic kitchen tools:

• Large mixing bowl
• Small saucepan
• Small bowl or screw-top jar for the dressing
• Sharp knife
• Cutting board
• Whisk or spoon

-- Let's Make It Together

Cook the edamame briefly, then add it to a large bowl with the fresh corn, tomatoes, garbanzo beans, cooked barley, and red onion.

Whisk together the simple apple cider vinaigrette and pour it over the salad. Toss everything together, then finish with plenty of fresh mint or basil.

That's it—a colorful, hearty salad that tastes like the last beautiful weeks of summer.

-- Perfecting the Process

Use Fresh Corn While You Can - Fresh summer corn gives this salad wonderful sweetness and a little crunch. If fresh corn isn't available, frozen whole-kernel corn is a perfectly good substitute.

Let the Barley Cool - If you've just cooked the barley, allow it to cool before adding it to the salad. Warm barley can soften the tomatoes and herbs.

Don't Overcook the Edamame - One minute in boiling water is enough to heat and tenderize the edamame. Drain and cool it quickly so it keeps its bright color and fresh texture.

Choose Your Herb - Fresh mint gives this salad a cool, bright flavor, while basil makes it taste more like a classic late-summer garden salad. Use whichever one you love—or try a combination of both.

Toss Just Before Serving - The salad can sit for a little while, but for the freshest tomatoes and herbs, toss everything together close to serving time.

-- Make-Ahead Tip

This isn't officially a Weekend Prep. Weeknight Easy recipe, but it does have a useful little make-ahead advantage.

Cook the barley ahead of time and store it in the refrigerator until you're ready to make the salad. Once the barley is already cooked and cooled, the rest of the recipe comes together quickly.

You can also make the vinaigrette ahead and keep it refrigerated in a jar. Give it a good shake before adding it to the salad.

-- Add Your Touch

This salad is easy to customize depending on what you have on hand.

• Add grilled chicken for an even heartier meal.
• Try feta cheese for a creamy, salty addition.
• Use basil instead of mint for a more traditional summer flavor.
• Add avocado just before serving for extra richness.
• Use frozen corn when fresh corn isn't available.
• Swap the garbanzo beans for white beans if you prefer.
• Add a little lemon juice for an extra-bright finish.

Set the Mood

A Bowl of Late Summer

There is no single ingredient in this salad that's trying to steal the show.

It's the combination of sweet corn, juicy tomatoes, fresh herbs, hearty beans, and chewy barley that makes every bite interesting. Bright, colorful, and satisfying without feeling heavy, this is exactly the kind of food I still want to eat while summer produce is at its best.

Before the tomatoes disappear and fresh corn becomes harder to find, make a bowl, grab a fork, and enjoy one more taste of summer.

More Summer Produce Recipes to Try

Fresh Summer Tomato Bruschetta with Mozzarella & Basil — A simple way to make the most of peak-season tomatoes.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — Cool, fresh, and perfect for hot summer days.

Orange Cardamom Zucchini Bread — A bright summer twist on a classic zucchini quick bread.

Fresh Peach Galette – A Last Taste of Summer — Ripe peaches, vanilla, and a touch of almond in a simple rustic dessert.

Before You Start

Can I use frozen corn?
Yes. Frozen whole-kernel corn works well when fresh corn isn't available. Thaw it before adding it to the salad.

Can I use regular pearl barley?
You can, but you'll need to cook it according to the package directions. The recipe is written for quick-cooking barley.

Can I make this salad ahead?
You can prepare the barley and vinaigrette ahead of time. For the freshest results, add the tomatoes and fresh herbs closer to serving.

Should I serve this warm or cold?
This salad is best served at room temperature or lightly chilled. I wouldn't serve it piping hot because the fresh vegetables and herbs are part of what makes it taste so good.

Can I use basil and mint together?
Absolutely. A combination of the two would be delicious and give the salad an especially fresh summer flavor.

Is this a side dish or a main meal?
Either! The beans, edamame, and barley make it substantial enough for a light lunch, but it also works beautifully as a side with grilled chicken, fish, or steak.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta

This refreshing summer salad pairs sweet honeydew and crisp cucumber with grilled chicken, fresh dill, feta, and a bright lemon dressing.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta

One of our favorite little pastimes is heading to Barnes & Noble, grabbing a drink and a snack, and wandering over to the magazine section. For me, it's usually the recipe magazines that get my attention. I can spend a surprising amount of time flipping through the pages, looking for something that makes me stop and think, I want to make that.

That's exactly what happened with this salad.

I came across a recipe in Better Homes & Gardens Fast & Fresh magazine that paired honeydew with cucumber, and the photo immediately caught my eye. It was an unusual combination, but honeydew is one of our favorite summer melons, so I was intrigued enough to give it a try.

I made a few changes to the original, including adding red onion for a savory bite and swapping in a tender green leaf lettuce which I had on hand. The result is a refreshing summer salad where sweet honeydew, crisp cucumber, fresh dill, and salty feta come together with tender grilled chicken and a bright lemon dressing.

It's the kind of lunch I want when it's hot outside—fresh, cool, flavorful, and satisfying without feeling heavy.

Enjoy!

-- Ingredients

This salad comes together with a simple mix of fresh summer produce, grilled chicken, and a bright homemade dressing. The combination of sweet honeydew, crisp cucumber, fresh dill, and salty feta gives it plenty of flavor without needing a heavy dressing.

• fresh lemon juice
• extra-virgin olive oil
• honey
• salt & pepper
• poppy seeds honeydew melon
• cucumber
• green leaf lettuce
• red onion
• fresh dill 
• boneless, skinless chicken breasts
• feta cheese

-- Equipment

You don't need much to make this fresh summer salad. A grill or grill pan handles the chicken, while a good knife and mixing bowl take care of the rest.

You'll Need

• Outdoor grill or indoor grill pan
• Digital meat thermometer
• Medium mixing bowl
• Small bowl for dressing
• Whisk
• Cutting board
• Chef's knife
• Serving bowls or platter

My Go-To's

• Digital Meat Thermometer – The easiest way to know your chicken is cooked perfectly without overcooking it.
• Sharp Chef's Knife – Makes quick work of the melon, cucumber, onion, and herbs.
• Indoor Grill Pan – Makes grilling indoor convenient when the weather doesn't cooperate.  

-- Let's Make It Together

Start by grilling the chicken until cooked through, then let it rest before slicing.

While the chicken cooks, whisk together the lemon juice, olive oil, honey, salt, pepper, and poppy seeds. Add the honeydew, cucumber, lettuce, red onion, and dill, then gently toss to coat.

Serve the fresh salad alongside the sliced grilled chicken and finish with crumbled feta.

That's it—fresh, colorful, and ready for summer.

-- Perfecting the Cooking Process

• Choose a ripe but firm honeydew - You want the melon sweet and juicy, but firm enough to hold its shape when tossed with the dressing. An overly ripe honeydew can become mushy in the salad.
• Don't overdress the salad - The honeydew releases some of its own moisture, so you don't need a lot of dressing. Toss gently and add just enough to lightly coat the ingredients.
• Let the chicken rest - Give the grilled chicken about five minutes to rest before slicing. This helps keep it juicy and gives you time to finish assembling the salad.
• Use block feta - Crumbled feta from a block has a creamier texture and better flavor than the very dry pre-crumbled variety. Those little salty pieces are an important contrast to the sweet honeydew.

-- Add Your Touch

There are several easy ways to change this salad depending on what you have on hand.

• Add toasted almonds or pistachios for crunch.
• Swap the honeydew for cantaloupe.
• Add a handful of fresh mint alongside the dill.
• Replace the grilled chicken with grilled shrimp.
• Add sliced avocado for extra creaminess.
• Use goat cheese instead of feta for a softer, tangier finish.
• Add a pinch of red pepper flakes to the dressing for a little heat. 

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

A Fresh Take on Summer Salad

I love recipes that make you look at familiar summer ingredients a little differently. Honeydew and cucumber may not be the first pairing that comes to mind, but together they make a wonderfully crisp and refreshing combination.

If you're enjoying the best of summer produce right now, you might also like:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze
• Fresh Summer Tomato Bruschetta with Mozzarella & Basil
• Rustic Tomato Galette with Gruyere & Thyme
• Summer Cajun Chicken Skillet
• Grilled Steak & Quinoa Bowls with Roasted Butternut Squash & Burst Tomatoes

Before You Start

Can I make this salad ahead of time?
You can prepare the chicken, dressing, and chopped ingredients ahead of time, but I recommend waiting to toss everything together until shortly before serving. This keeps the lettuce crisp and the honeydew from releasing too much liquid.

Can I use cantaloupe instead of honeydew?
Absolutely. Cantaloupe will give you a slightly more pronounced melon flavor and a beautiful orange color. Honeydew is my favorite here because its mild sweetness works particularly well with the cucumber and dill.

Can I use leftover grilled chicken?
Yes! This is a great recipe for leftover grilled chicken. Slice it cold or gently warm it before serving.

Why use honey in the dressing?
Just a small amount of honey rounds out the tart lemon juice and complements the sweetness of the honeydew without making the dressing taste sweet.

Can I make this vegetarian?
Yes. Simply leave out the chicken and serve the salad with a little extra feta. It makes a lovely light summer side or lunch.