Chicken Avocado Corn Salad
This Chicken Avocado Corn Salad is the answer to your sick-of-ordinary-salads prayers. Chock full of tasty chicken, sweet corn, creamy avocado, lime, and chili powder, this is a great dish to share — though you might just want to keep it all for yourself!
Servings:6 servings
Ingredients
- 4 ears of corn, husked
- 2 tablespoons olive oil
- salt and pepper, to taste
- 2 cups shredded or cubed cooked chicken, rotisserie chicken works great!
- 2-3 medium-large avocados, diced
- ⅓ cup chopped cilantro
- ⅓ cup diced red onion, optional
dressing
- 3 tablespoons fresh squeezed lime juice, t
- 3 tablespoons olive oil
- ¼ teaspoon salt, to taste
- pepper, to taste
- ¼ teaspoon chili powder, optional
Instructions
- 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.
- In a medium bowl combine corn, chicken, avocado, cilantro, and onions (if using).
- Whisk together dressing ingredients. Pour over salad and toss to combine.
- 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
This makes enough to feed 2-3 hungry people for lunch as a main dish, or about 6-8 people as a side dish.
Nutrition
Calories: 345 kcal, Carbohydrates: 18 g, Protein: 15 g, Fat: 25 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 35 mg, Sodium: 148 mg, Potassium: 612 mg, Fiber: 6 g, Sugar: 5 g, Vitamin A: 256 IU, Vitamin C: 12 mg, Calcium: 18 mg, Iron: 1 mg
