Go Back
+ servings
CHICKEN AVOCADO CORN SALAD easy healthy recipe | lecremedelacrumb.com
Print

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! 
Course Side Dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 6 servings
Calories 345kcal
Author Tiffany

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
  • cup chopped cilantro
  • 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: 345kcal | Carbohydrates: 18g | Protein: 15g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 148mg | Potassium: 612mg | Fiber: 6g | Sugar: 5g | Vitamin A: 256IU | Vitamin C: 12mg | Calcium: 18mg | Iron: 1mg