Chicken Avocado Corn Salad
A light and refreshing Chicken Avocado Corn Salad with Creamy Lime Dressing, perfect for warm weather meals or quick lunches. This colorful dish is packed with fresh ingredients, protein, and healthy fats, making it nutritious and satisfying.
Servings: 4 servings
Calories: 360kcal
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, diced Using leftover roasted or grilled chicken works well.
- 2 ripe avocados, diced Choose ripe avocados for the best creaminess.
- 1.5 cups corn kernels (fresh, frozen, or canned) Fresh corn is great when in season; otherwise, frozen or canned works.
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped Substitute with parsley if you don't like cilantro.
For the Dressing
- 3 tablespoons lime juice Freshly squeezed lime juice offers the best flavor.
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- to taste Salt and pepper
Instructions
Preparation
- In a large bowl, combine the diced chicken, diced avocados, corn, halved cherry tomatoes, diced red onion, and chopped cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well blended.
- Pour the dressing over the salad mixture. Gently fold everything together, ensuring not to mash the avocado too much.
- Allow the salad to chill in the refrigerator for at least 10 minutes to let the flavors meld, or serve immediately if you're in a hurry.
Notes
For extra flavor, consider grilling the chicken before dicing it. If preparing for a gathering, double the recipe as it's popular.