Chicken Avocado Corn Salad

5 from 43 votes

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!

Prep Time15

Cook Time0

Total Time15

Course: Side Dish

Cuisine: American, Mexican

Servings: servings

Author: Tiffany Azure

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)

Video

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