Chicken Avocado Corn Salad!

🥑 Chicken Avocado Corn Salad

Fresh, juicy, and perfect for healthy eating!

🕒 Total Time

15–20 minutes

🍴 Servings

2–3 servings

🧂 Ingredients

Salad:

• 1 ½ cups cooked chicken breast, cubed (grilled or pan-seared)

• 1 large avocado, diced

• 1 cup cherry tomatoes, halved

• ½ cup corn kernels (fresh, frozen, or canned — drained)

• ¼ red onion, thinly sliced

• 2 tbsp fresh cilantro or parsley, chopped

Dressing:

• 2 tbsp extra-virgin olive oil

• 1 tbsp fresh lime juice (or lemon juice)

• 1 tsp honey or maple syrup (optional for balance)

• Salt and freshly ground black pepper, to taste

• ½ tsp garlic powder or 1 small minced garlic clove (optional)

👩‍🍳 Instructions

Step 1: Prepare the Ingredients

• Dice the cooked chicken and avocado.

• Halve the cherry tomatoes and slice the red onion thinly.

• If using frozen corn, lightly steam or microwave it until tender.

Step 2: Make the Dressing

In a small bowl, whisk together:
olive oil, lime juice, honey, salt, pepper, and garlic powder.
Taste and adjust — add more lime for tang or salt for flavor.

Step 3: Combine Everything

1. In a large salad bowl, add: chicken, avocado, tomatoes, corn, onion, and cilantro.

2. Pour the dressing over.

3. Toss gently with a large spoon — be careful not to mash the avocado.

Step 4: Serve

• Serve immediately for a fresh, zesty meal.

• Or chill for 15–20 minutes before serving for extra refreshing flavor.

💡 Pro Tips

• Use grilled or leftover rotisserie chicken for convenience.

• Add chopped jalapeño for a spicy kick.

• Swap lime juice with apple cider vinegar for a tangy twist.

• To keep avocado fresh, toss it in lime juice before mixing.

💪 Nutrition (Per Serving – Approximate)

• Calories: ~320 kcal

• Protein: 25–28 g

• Fat: 18–20 g (mostly healthy fats from avocado & olive oil)

• Carbs: 10–12 g

• Fiber: 4 g

💬 Q&A

Q1: Can I make this ahead of time?
Yes — prepare all ingredients except avocado, and add it right before serving to prevent browning.

Q2: How long can I store it?
Store in an airtight container in the fridge for up to 2 days. If dressed, it’s best enjoyed the same day.

Q3: Can I make it vegetarian?
Absolutely — skip the chicken and add black beans or chickpeas instead.

Q4: Can I use canned corn?
Yes — just drain and rinse well to remove excess sodium.

Q5: What goes well with this salad?

• A side of quinoa or brown rice for a complete meal.

• Or serve it in lettuce wraps or tortilla cups for fun, portable options!

🥗 Variations

• Mexican-style: Add diced jalapeños, black beans, and a sprinkle of cumin.

• Mediterranean-style: Add cucumbers, feta cheese, and olives.

• High-protein version: Add boiled eggs or grilled shrimp.