Creamy Chicken, Avocado & Corn Salad

Servings: 4  |  Prep Time: 20 min  |  Cook Time: 12–15 min  |  Total: 30–35 min

Introduction

Chicken Avocado Corn Salad is a creamy, refreshing, and protein-packed dish that brings together juicy chicken, buttery avocado, and sweet corn in a perfectly seasoned dressing. This salad is special because it blends richness and freshness in every bite: the chicken adds savory depth, the avocado provides creaminess, and the corn delivers a natural pop of sweetness. The flavors are lifted with lime and herbs, creating a bright, satisfying meal that works for lunch, dinner, or meal prep. Quick tip: Allow the cooked chicken to cool slightly before mixing to keep the avocado from softening too much.

Ingredients

For the Salad

• 1 ½ lbs (680 g) boneless skinless chicken breasts, cooked and diced
• 2 ripe avocados, diced
• 1 ½ cups (240 g) cooked corn (fresh, frozen, or canned)
• 1 cup (150 g) cherry tomatoes, halved
• ½ small red onion, finely diced
• ¼ cup (10 g) chopped fresh cilantro

For the Creamy Dressing

• ½ cup (120 ml) plain Greek yogurt or mayonnaise
• 2 tbsp (30 ml) fresh lime juice
• 1 tbsp (15 ml) olive oil
• 1 garlic clove, minced
• ½ tsp (2.5 g) salt
• ¼ tsp (1 g) black pepper
• Optional: 1 tsp (5 ml) honey for sweetness

Step-by-Step Instructions

1. Cook the chicken.

   Season the chicken with salt and pepper, then grill or pan-sear over medium heat for 6–7 minutes per side, or until it reaches 165°F (74°C). The outside should be lightly golden while the inside stays juicy. Let it cool for 5–10 minutes before cutting into cubes.

2. Prepare the corn.

   If using fresh corn, sauté or grill the kernels for 3–4 minutes until slightly charred for a smoky sweetness. If using frozen or canned corn, thaw or drain well before adding to the salad.

3. Mix the creamy dressing.

   In a bowl, whisk Greek yogurt (or mayonnaise), lime juice, olive oil, garlic, salt, and pepper. The dressing should be creamy, bright, and smooth. Add honey if you prefer a touch of sweetness to balance the acidity.

4. Combine the vegetables.

   Add cherry tomatoes, red onion, corn, and cilantro to a large mixing bowl. Toss gently to release the tomatoes' juices and distribute the flavors evenly.

5. Fold in chicken and avocado.

   Add the diced chicken and avocado last. Use a gentle folding motion to avoid crushing the avocado. The mixture should look colorful and well-balanced with creamy and crunchy textures.

6. Dress the salad.

   Pour the creamy dressing over all ingredients and toss lightly. The avocado will blend slightly with the dressing, adding richness while still holding texture. Taste and adjust seasoning if needed.

7. Serve immediately or chill.

   Enjoy right away for maximum freshness, or refrigerate for 20–30 minutes to let the flavors meld. Note that the avocado may soften over time, but the lime juice helps slow browning.

FAQs

1. Can I make this Chicken Avocado Corn Salad ahead of time?

Yes—prepare all ingredients except the avocado and dressing ahead. Add both right before serving to keep the salad creamy, fresh, and vibrant.

2. What protein substitutes work well?

Grilled shrimp, turkey breast, canned tuna, or even chickpeas make excellent alternatives if you want a different flavor or a lighter option.

3. How can I make the dressing lighter?

Use Greek yogurt instead of mayonnaise and add a splash of water or extra lime juice to thin it. The result is creamy, tangy, and lower in calories.

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