Chicken Avocado Corn Salad
A bright and crunchy salad combining juicy chicken, sweet corn, creamy avocado, and a tangy dressing, perfect for hot summer days.
Ingredients
Main Ingredients
- 2 cups Cooked chicken, chopped or shredded Rotisserie chicken works well
- 1 cup Corn (fresh, frozen, or canned) Thaw frozen corn and pat dry
- 1 large Avocado, diced Add last to keep it chunky
- 1 cup Cherry tomatoes, halved
- 1/4 cup Red onion, finely chopped Adjust to taste
- 1/4 cup Cilantro (optional) Adds flavor
Dressing
- 2 tablespoons Lime juice Adjust for more zing
- 2 tablespoons Olive oil
- 1/2 teaspoon Salt To taste
- 1/2 teaspoon Pepper To taste
Optional Add-Ins
- 1/2 cup Jalapeno For spice
- 1/2 cup Feta, crumbled For a salty pop
- 1/2 cup Black beans To make it more filling
Instructions
Preparation
- In a large bowl, combine chicken, corn, cherry tomatoes, red onion, and cilantro.
- In a separate small cup, whisk together lime juice, olive oil, salt, and pepper. Adjust seasoning to taste.
- Pour the dressing over the salad and gently toss to combine.
- Fold in the diced avocado carefully to keep it intact.
- Chill for 10 to 20 minutes before serving.
Notes
For best results, keep avocado out until right before serving to avoid browning. This salad lasts about 2 days in the fridge, but is best on day one.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 22gProtein: 25gFat: 16gSaturated Fat: 2gSodium: 200mgFiber: 5gSugar: 3g