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Chicken Avocado Corn Salad You’ll Actually Want to Eat

ByWendy Carter
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Salads get a bad rap. Most taste like punishment for eating pizza last night. But this Chicken Avocado Corn Salad?

It’s the exception. Imagine juicy grilled chicken, creamy avocado, sweet corn, and a tangy lime dressing all partying in your mouth. No sad, wilted lettuce here—just flavor bombs in every bite.

Perfect for meal prep, picnics, or pretending you’re a healthy adult. Ready to upgrade your salad game? Let’s go.

Why This Recipe Slaps

This isn’t just another salad.

It’s a texture and flavor masterpiece. The chicken adds protein, avocado brings the creaminess, and corn delivers a sweet crunch. The lime dressing ties it all together without drowning the ingredients.

Plus, it’s customizable—swap ingredients, adjust spice levels, or add extras like bacon (because bacon makes everything better). It’s also stupidly easy to make. No fancy skills required.

The Chicken Avocado Corn Salad You’ll Actually Want to Eat
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The Chicken Avocado Corn Salad You’ll Actually Want to Eat

Recipe by Wendy CarterCourse: Chicken, High-Protein, Lunch
Servings

3

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

350

kcal

Ingredients

  • 2 cups cooked chicken (grilled, rotisserie, or baked)

  • 1 large avocado, diced

  • 1 cup corn (fresh, canned, or roasted)

  • 1/4 cup red onion, finely chopped

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup cilantro, chopped (skip if you’re a cilantro hater)

  • 1 lime, juiced

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • Optional: 1/2 tsp cumin, chili flakes, or crumbled feta

Step-by-Step Instructions

  • Chop everything. Dice the avocado, chicken, and red onion. Halve the cherry tomatoes. If using fresh corn, cook it first (or char it in a pan for extra flavor).
  • Mix the dressing. Whisk lime juice, olive oil, salt, pepper, and any optional spices in a small bowl. Taste it. Adjust. Don’t blame us if it’s too sour.
  • Combine. Toss chicken, avocado, corn, red onion, tomatoes, and cilantro in a large bowl. Drizzle the dressing and gently mix. Avocado is delicate—don’t smash it into guacamole.
  • Serve immediately or refrigerate (see storage tips below). Top with extra cilantro or chili flakes if you’re fancy.

How to Store It (So It Doesn’t Turn to Mush)

Avocado hates air. To keep leftovers fresh, store in an airtight container with a squeeze of lime juice on top.

It’ll last 1–2 days in the fridge. Pro tip: If meal prepping, keep the dressing separate and add it right before eating. Otherwise, you’ll get a sad, soggy mess.

Why This Salad is a Win

This recipe is nutrient-dense, filling, and versatile.

Chicken packs protein, avocado delivers healthy fats, and corn adds fiber. It’s gluten-free, dairy-free (unless you add cheese), and low-carb-ish. Plus, it’s perfect for hot days when turning on the oven feels like a crime.

And let’s be real—it’s way more exciting than a sad desk lunch.

Nutrition Facts (Per Serving)

  • Calories: 350
  • Protein: 25g
  • Fat: 20g (mostly the good kind)
  • Carbs: 18g
  • Fiber: 6g
  • Sugar: 4g (natural, from corn and tomatoes)

Common Mistakes to Avoid

  • Over-mixing. You’re not making smoothie. Gentle tosses only.
  • Using unripe avocado. Rock-hard avocados ruin everything. Wait for that slight squeeze.
  • Skipping acid. Lime juice keeps the avocado green and balances flavors.

    Don’t forget it.

  • Drowning in dressing. Start with half, taste, then add more. You can’t undo a dressing flood.

Swaps and Alternatives

Don’t have an ingredient? No panic:

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  • Chicken → shrimp, tofu, or black beans (for a vegetarian twist).
  • Corn → diced cucumber or bell peppers for crunch.
  • Cilantro → parsley or basil (for the cilantro-phobes).
  • Lime → lemon (but it’s 10% less cool).

FAQs

Can I make this ahead of time?

Yes, but keep the dressing separate until serving.

Avocado browns, and nobody wants a sad-looking salad.

Is this keto-friendly?

Almost. Swap the corn for more avocado or low-carb veggies to make it fully keto.

Can I use frozen corn?

Yep! Thaw and drain it first.

Or roast it for extra flavor—your call.

Why does my avocado turn brown?

Oxidation. Lime juice slows it down, but eat it within a day for best results. FYI, it’s still safe—just ugly.

Final Thoughts

This Chicken Avocado Corn Salad is the antidote to boring salads.

It’s fast, flavorful, and foolproof. Perfect for lunches, dinners, or impressing your friends (who knew salads could do that?). Try it once, and you’ll never look at leafy greens the same way again.

Now go forth and eat something that doesn’t taste like regret.

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