Introduction
Have you ever craved a fresh, wholesome lunch that’s both quick to make and satisfies the whole family? Our Avocado Corn Chicken Salad may be the answer to your mealtime dilemma. Packed with monounsaturated fat, protein-rich grilled chicken, creamy diced avocado, and bursts of sweet canned corn, this salad is the crowd-pleasing summer entertaining entree you didn’t know you needed. Whether you’re a busy parent, a health-conscious foodie, or someone just looking for delicious chicken salad recipes, this one checks all the boxes! This Avocado Corn Chicken Salad is everything you want in a quick comfort food.
Ingredients List
Here’s everything you need to create this vibrant, nutritious Avocado Corn Chicken Salad:
- 2 chicken breasts (or substitute with rotisserie chicken or skinless chicken thighs)
- 1 ripe avocado, diced
- 1 cup canned corn (or swap with frozen corn, grilled corn, or 2 ears corn, cut off the cob)
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped green onion
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil or avocado oil
- 1 tbsp lime juice and 1 tbsp lemon juice
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
- 1 tsp champagne vinegar or apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp shichimi togarashi (optional but delicious)
- 1 tsp fresh dill, finely chopped
- 1/2 cup feta cheese (optional)
- 2 slices turkey bacon, cooked and crumbled
Dressing Ingredients:
- 2 tbsp avocado oil or extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- Pinch of garlic powder, kosher salt, smoked paprika, and chili powder
Timing
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if using fresh grilled chicken)
- Total Time: 15 minutes
This is a lightning-fast protein lunch—about 30% faster than most chicken salad recipes, which average 20–25 minutes. This Avocado Corn Chicken Salad is designed to save time without sacrificing flavor.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Heat an oven-safe skillet over medium heat. Season your chicken breasts or skinless chicken thighs with kosher salt, chili powder, and smoked paprika. Grill until cooked through, about 3-5 minutes per side. Let rest, then slice or dice.
Step 2: Mix the Salad Base
In a large bowl, combine diced avocado, canned corn, red onion, green onion, cherry tomatoes, and turkey bacon. Toss gently to preserve the creamy texture.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk together the dressing ingredients: avocado oil, Dijon mustard, lime juice, apple cider vinegar, garlic powder, kosher salt, and smoked paprika.
Step 4: Combine Everything
Add the sliced grilled chicken to the bowl and pour the herby dressing over the top. Gently toss until everything is well coated. This step brings your Avocado Corn Chicken Salad to life with rich flavor and perfect balance.
Step 5: Final Touches
Top with feta cheese, a sprinkle of shichimi togarashi, and chopped fresh dill. Serve on a bed of romaine lettuce, in lettuce wraps, or over your favorite salad greens.
Nutritional Information
Per Serving (based on 4 servings):
- Calories: ~390
- Protein: 32g
- Carbohydrates: 18g
- Fiber: 6g
- Fats: 24g (mostly monounsaturated fat)
- Omega-3 Fatty Acids: 0.8g
- Sodium: 520mg
Healthier Alternatives for the Recipe
- Swap feta cheese for low-fat cottage cheese.
- Use skinless chicken thighs for a juicier, lower-sodium option.
- Replace turkey bacon with chopped toasted almonds for crunch.
- Add spinach or kale to increase fiber and iron.
- Use Greek yogurt instead of oil in the dressing for a lighter, creamy finish. These swaps will maintain the flavor and freshness of the Avocado Corn Chicken Salad while offering more nutrition.
Serving Suggestions
- Pack into lettuce wraps for a low-carb lunch.
- Serve as a topping on salad greens or quinoa bowls.
- Layer on whole grain toast for a hearty open-faced sandwich.
- Perfect for summer recipes and BBQs as a light, refreshing side. Make this Avocado Corn Chicken Salad your go-to for all your outdoor dining!
Common Mistakes to Avoid
- Overcooking the chicken – leads to dry, chewy texture.
- Using underripe avocados – prevents that rich, creamy avocado finish.
- Skipping acid – the balance from lime juice, lemon juice, or vinegar is essential.
- Overmixing – can turn your salad mushy.
- Forgetting seasoning blend – use the right amount of kosher salt, garlic powder, and smoked paprika to build depth.
Storing Tips for the Recipe
- Store in airtight containers or vacuum bags for up to 3 days in the fridge.
- Avoid mixing dressing in until ready to serve if meal-prepping.
- Use a precision cooker for sous vide-style chicken if prepping ahead.
- Keep components like corn mixture and dressing separate to preserve freshness.
Conclusion
This Easy Avocado Corn Chicken Salad is flavorful, flexible, and perfect for busy weeknights or laid-back gatherings. Packed with nutrients and bold flavor, it’s a dish everyone can love. Try this Avocado Corn Chicken Salad today and let us know how it turned out in the comments! Don’t forget to sign up for weekly recipe inspiration.
FAQs
What can I use instead of canned corn?
Try grilled corn, frozen corn, or fresh ears corn cut from the cob.
Can I make this salad ahead of time?
Yes! Keep the dressing ingredients separate and mix before serving.
Is this salad good for meal prep?
Absolutely. Store in vacuum bags or containers and portion out for grab-and-go meals.
Can I use leftover rotisserie chicken?
Yes, it saves even more time and adds flavor.
What other dressings work well?
A tangy vinaigrette with champagne vinegar, or a creamy Avocado Chicken Salad dressing with yogurt.
Are there other topping options?
Yes—try pickled red onions, chopped nuts, or seeds for added crunch.
Is this suitable for kids?
Definitely! The sweet canned corn and creamy avocado are kid-friendly, and the bold flavors are easy to adjust.
How do I store leftovers?
Use airtight containers, refrigerate promptly, and consume within 2–3 days for best quality.
