Chicken Avocado Corn Salad Recipe

If you’re looking for the freshest taste of summer in a single bowl, this Chicken Avocado Corn Salad is your new go-to recipe! Sweet grilled corn, juicy chicken, buttery avocado, and zippy cilantro come together for a bright, satisfying salad that’s hearty enough for lunch and perfect for gatherings.

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Ingredients You’ll Need

The beauty of Chicken Avocado Corn Salad lies in its simple, fresh ingredients—each one brings its own magic. From the sweet charred corn and tender chicken to the silky avocado and tangy-sunny lime, every element plays an essential part in creating this craveable dish.

• Fresh Corn (4 ears): Grilling the corn adds a hint of smokiness and caramelizes the natural sugars for amazing depth of flavor.
• Olive Oil: Used to brush the corn before grilling and included in the lime dressing for a touch of richness.
• Salt & Pepper: Essential for seasoning both the corn and the entire salad; don’t be shy with them!
• Cooked Chicken (2 cups): Shredded rotisserie chicken keeps this salad simple and protein-packed, but any cooked chicken works.
• Avocados (2-3): Their creaminess balances the sweet and tangy elements—choose ripe but not mushy avocados.
• Fresh Cilantro: Adds a bright, herbal note that ties all the flavors together.
• Red Onion (optional): For a hint of crunch and a mild kick—feel free to skip or swap for green onions if desired.
• Lime Juice (3 Tbsp): Infuses the salad with sunshine and keeps the avocado vibrant.
• Chili Powder (optional): Adds a gentle heat and color if you’re feeling bold.

Variations

This Chicken Avocado Corn Salad is endlessly adaptable, so riff on it with what you love or what’s in your fridge. It’s wonderfully forgiving—swap, add, or adjust, and you’ll have a delicious salad every time.

• Add Black Beans: Toss in a can of drained black beans for extra heartiness and a Southwestern twist.
• Make it Dairy Creamy: Crumble in some queso fresco or feta cheese for tangy richness that plays off the creamy avocado.
• Go Vegetarian: Skip the chicken and double up on the corn (or add chickpeas) for a totally plant-based version.
• Spice Boost: Dice up a fresh jalapeño or use a pinch of smoked paprika for a little extra zip.
• No Grill, No Problem: Use frozen or canned corn and simply sauté in a skillet with oil until lightly charred.

How to Make Chicken Avocado Corn Salad

Step 1: Grill the Corn

Brush each ear of corn with olive oil and sprinkle generously with salt and pepper. Grill them over high heat for 6-8 minutes, turning occasionally until the kernels are golden with a few delicious char marks. This step brings out all the natural sweetness of the corn—trust me, it’s worth the smoky touch!

Step 2: Prep the Veggies and Chicken

Once the corn is cool enough to handle, slice off the kernels using a sharp knife. Dice the avocado, chop the cilantro, and dice your red onion if you’re using it. With your chicken already cooked and shredded, you’re halfway to salad heaven.

Step 3: Make the Lively Lime Dressing

In a small bowl or jar, whisk together the fresh lime juice, olive oil, salt, pepper, and a sprinkle of chili powder if you want a hint of spice. The dressing is zippy, bright, and ties every component together perfectly.

Step 4: Assemble and Toss

Add the grilled corn, chicken, diced avocado, cilantro, and onion to a large salad bowl. Pour the lime dressing over the top and gently toss—being careful not to mash those lovely avocados. Serve the Chicken Avocado Corn Salad right away, or chill it (with the pit nestled in the avocado to keep things green) and enjoy later!

How to Serve Chicken Avocado Corn Salad

Garnishes

Add a shower of extra cilantro leaves, an extra squeeze of lime, or a sprinkle of flaky sea salt just before serving for a pop of color and flavor. Thinly sliced jalapeños or a crumble of cotija cheese also make lovely, festive garnishes that dress up your Chicken Avocado Corn Salad.

Side Dishes

This salad shines on its own but plays well with others, too. Pair it with grilled steak, juicy burgers, grilled veggie skewers, or keep things light with a simple watermelon salad or crusty slices of sourdough. It’s the easiest upgrade to any summer potluck!

Creative Ways to Present

Scoop your Chicken Avocado Corn Salad onto butter lettuce leaves for irresistible wraps, serve it in halved avocados for a fun brunch twist, or pile it onto warm tortillas for impromptu tacos. Layering it in jars makes it picnic-friendly and elegant for outdoor gatherings, too.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Avocado Corn Salad should be stored in an airtight container in the fridge. If you’re making it ahead, add the avocado just before serving to keep everything vibrant and green—otherwise, nestle the avocado pit in the bowl to help slow browning.

Freezing

Freezing is not recommended for this salad: the avocados and fresh corn lose their texture and become watery and mushy once thawed. If you want to prep ahead, you can freeze cooked chicken and corn separately, then assemble fresh with avocado and herbs when ready to eat.

Reheating

This salad is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. If you’ve refrigerated it, let it sit out for about 20 minutes before serving to allow the flavors (especially the lime and olive oil dressing) to shine.

FAQs

Final Thoughts

I hope you’ll make this Chicken Avocado Corn Salad a new favorite for your table! Every bite is like a sunny day—fresh, creamy, and downright joyful. Give it a try next time you need a crowd-pleaser or an easy, wholesome meal, and let your tastebuds celebrate the season.

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