Chicken Avocado Corn Salad

User Reviews

5

84 reviews
Excellent

Chicken Avocado Corn Salad

Chicken Avocado Corn Salad combines grilled charred corn, shredded chicken, ripe avocado, cilantro, and optional red onion, all tossed in a lime-olive oil dressing with chili powder. The salad is fresh and colorful, offering smoky, creamy, and tangy elements that make it a satisfying lunch or side dish. It’s simple to prepare and serves well chilled or closer to room temperature.

Description

This salad uses fresh corn grilled until slightly charred and cut off the cob, providing a smoky sweetness. The chicken is pre-cooked, such as rotisserie, shredded or cubed for quick assembly. Diced avocado adds creaminess, while fresh cilantro contributes herbal brightness. Red onion is optional for a mild pungency and crunch.

The dressing is a blend of fresh lime juice, olive oil, salt, pepper, and optional chili powder for subtle heat and complexity. Tossing the salad with this dressing enhances all the ingredients with a zesty, balanced flavor. The salad can be served immediately or chilled for a few hours to allow the flavors to meld.

This recipe makes enough to serve 2-3 as a main dish or 6-8 as a side. It’s suited to warm weather meals or light lunches and pairs well with grilled meats or tortilla chips.

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Ingredients

Servings
  • 4 corn husked, ears
  • 2 tablespoons olive oil
  • salt to taste
  • black pepper to taste
  • 2 cups chicken rotisserie chicken works great!, shredded or cubed; cooked
  • 2-3 avocado diced, medium-large
  • cup cilantro chopped
  • cup red onion optional, diced

dressing

  • 3 tablespoons lime t, fresh squeezed juice
  • 3 tablespoons olive oil
  • ¼ teaspoon salt to taste
  • black pepper to taste
  • ¼ teaspoon chili powder optional

Instructions

  1. Brush corn with olive oil, season generously with salt and pepper to taste. Grill over high heat for 6-8 minutes, turning throughout, until kernels begin to char a bit. Use a sharp knife to cut corn off the cob.
  2. In a medium bowl combine corn, chicken, avocado, cilantro, and onions (if using).
  3. Whisk together dressing ingredients. Pour over salad and toss to combine.
  4. Serve immediately, or cover tightly and store chilled up to 8 hours. (If serving after chilling, take it out of the fridge about 30 minutes before serving - it tastes best closer to room temperature)

Notes

  • Recipe yields enough for 2-3 hungry people as a main dish, or 6-8 people as a side.

Nutrition Information

Show Details
Calories 345kcal (17%) Carbohydrates 18g (6%) Protein 15g (30%) Fat 25g (38%) Saturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 35mg (12%) Sodium 148mg (6%) Potassium 612mg (13%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 256IU (5%) Vitamin C 12mg (13%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 345 kcal

% Daily Value*

Calories 345kcal 17%
Carbohydrates 18g 6%
Protein 15g 30%
Fat 25g 38%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 35mg 12%
Sodium 148mg 6%
Potassium 612mg 13%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 256IU 5%
Vitamin C 12mg 13%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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5

84 reviews
Excellent

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