This Chicken Avocado Corn Salad is everything I crave in a summer meal: juicy grilled corn, tender bites of chicken, creamy avocado, and a zippy lime dressing that brings everything together. It’s bright, fresh, satisfying, and—best of all—comes together in a snap, making it perfect for easy lunches or crowd-pleasing sides at your next barbecue.
Why You’ll Love This Recipe
- Ultra-Refreshingly Crisp: Every bite is a play of crunchy sweet corn, lush avocado, and juicy chicken—like summer in a bowl.
- Hearty Yet Light: Satisfying enough for lunch or a light dinner but never leaves you feeling weighed down.
- Speedy & Meal-Prep Friendly: You can throw this together in 20 minutes, and it’s just as tasty made ahead or packed up for picnics.
- Bursting with Real Flavor: That zingy lime-chili dressing makes every simple ingredient absolutely shine.
Ingredients You’ll Need
You won’t believe how effortlessly delicious this Chicken Avocado Corn Salad turns out—all thanks to fresh, simple ingredients that bring big flavor and color to every bite. Here’s the lineup that makes this dish taste downright irresistible:
- Corn on the Cob: Fresh ears of corn give unmatched sweetness and crunch—I love grilling them for that perfect smoky char.
- Olive Oil: Brushing the corn with good olive oil helps it caramelize beautifully on the grill and adds a subtle fruitiness.
- Salt and Pepper: A generous sprinkle seasons each layer and ties all the flavors together.
- Cooked Chicken: Rotisserie chicken is my go-to for both flavor and ease, but any leftover roast or poached chicken works well too.
- Avocados: Skip underripe avocados—you want them creamy but still holding their shape for the best mouthfeel in the salad.
- Cilantro: This fresh herb absolutely wakes up the salad, adding a bright, almost citrusy note.
- Red Onion (optional): Adds a crisp bite and beautiful pop of purple, but you can leave it out if you’re not an onion fan.
- Lime Juice: Fresh-squeezed is a must—it brings zesty acidity that keeps the salad light and lively.
- Chili Powder (optional): Just a pinch adds a gentle kick and earthy depth, especially delicious with corn and lime!
Variations
One of the best things about Chicken Avocado Corn Salad is how easy it is to tweak it to your cravings, your pantry, or whatever happens to be in season. Feel free to get creative—this recipe is super forgiving!
- Add Black Beans: Stir in a cup of drained black beans for extra protein, fiber, and a slightly southwestern vibe.
- Spice It Up: Toss in diced jalapeño, a pinch of cayenne, or even a drizzle of hot sauce if you want a little more fire.
- Embrace Extra Veggies: Diced tomatoes, cucumber, or bell pepper are all fantastic and make the salad even more colorful and refreshing.
- Make it Dairy-Friendly: Toss in a handful of crumbled feta or cotija cheese for a salty tang.
- Go Vegetarian: Simply skip the chicken (or use a plant-based chicken substitute) and let the sweet corn and creamy avocados do all the talking!
How to Make Chicken Avocado Corn Salad
Step 1: Grill and Prep the Corn
Start by husking the corn and brushing it generously with olive oil, then seasoning with salt and pepper. Grill the cobs over high heat, turning often, until the kernels are lightly charred and beautifully aromatic—this usually takes around 6–8 minutes. The char on the corn adds an amazing depth of flavor you can’t get any other way! Once cool enough to handle, use a sharp knife to carefully slice the kernels off the cob.
Step 2: Assemble the Salad
In a big bowl, gently toss together the grilled corn kernels, your cooked chicken (shredded or diced—go with your preferred texture), diced avocados, fresh cilantro, and red onion if you’re using it. Make sure the avocados are just ripe so they won’t mush when you stir—it’s all about that perfect bite.
Step 3: Make the Zesty Lime Dressing
In a separate bowl or liquid measuring cup, whisk together the freshly squeezed lime juice, olive oil, salt, pepper, and a hint of chili powder if desired. This simple, tangy dressing pulls everything together and heightens all those summery flavors—don’t skip it!
Step 4: Toss and Serve
Pour the dressing over your salad and toss it gently to combine. Serve right away while the avocado is at its creamiest, or cover tightly and chill for up to 8 hours. If you chill it, let it sit at room temp for 20–30 minutes before serving for the fullest flavor.
Pro Tips for Making Chicken Avocado Corn Salad
- Grill for Maximum Flavor: Don’t shy away from getting a bit of char on the corn—it adds irresistible smokiness and sweetness.
- Avocado Timing: Cut and add avocados just before serving so they stay vibrantly green and creamy, not mushy or brown.
- Rotisserie Magic: Store-bought rotisserie chicken makes prep lightning-fast and gives the salad incredible savory depth.
- Dressing Right: Always use fresh lime juice—bottled just won’t bring the same bright, lively zing that makes this salad unforgettable.
How to Serve Chicken Avocado Corn Salad
Garnishes
A scatter of extra cilantro leaves or a few thinly sliced radishes on top really takes the Chicken Avocado Corn Salad from good to gorgeous—both for color and a little extra herbaceous punch. You could also add lime wedges alongside for squeezing, or a dusting of chili powder for extra pop and heat.
Side Dishes
Pair this salad with warm crusty bread, grilled pita, or a simple green salad with a citrus vinaigrette for a light meal. If you want to go heartier, try serving it alongside grilled shrimp, seared steak, or a soup like gazpacho to keep things cool and refreshing. Honestly, Chicken Avocado Corn Salad goes with just about anything!
Creative Ways to Present
Spoon the salad onto a platter of crisp lettuce leaves for a beautiful, make-your-own lettuce wrap bar. Or pile it high in individual mason jars for a picnic-perfect presentation. You can also stuff it in tortillas or wraps for an on-the-go lunch, or serve it family-style with tortilla chips for a fun, deconstructed dip vibe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your Chicken Avocado Corn Salad in an airtight container in the fridge. It will taste best within 24 hours because avocados can brown over time, but a squeeze of lime juice helps keep everything looking fresh.
Freezing
Freezing isn’t recommended for this salad—the avocados and fresh veggies won’t hold their texture after thawing. However, you can freeze cooked chicken and grilled corn separately in airtight bags and toss the salad together when you’re ready to enjoy it fresh.
Reheating
This recipe is all about fresh, cool flavors, so it’s meant to be served chilled or at room temperature—no reheating required. If it’s been refrigerated, just let it sit out for 20–30 minutes to take the chill off before serving for the best taste and texture.
FAQs
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Can I use canned or frozen corn instead of fresh?
Yes, you can use canned or thawed frozen corn in a pinch! If using canned, drain and rinse well; for frozen, thaw and pat dry. For extra flavor, sizzle the kernels in a hot, dry skillet for a few minutes until they start to brown—this gives a hint of that delicious grilled taste.
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How far in advance can I make Chicken Avocado Corn Salad?
You can prep the salad (minus the avocado and dressing) a day ahead. Add the avocado and toss with dressing just before serving for the best texture and color—this keeps everything looking and tasting super fresh.
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What protein substitutions work for this salad?
Absolutely! Try cooked shrimp, turkey, or even tofu as hearty swaps. The salad is super flexible and will play nicely with whatever protein you love (or have on hand).
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How do I keep avocados from browning in the salad?
The lime juice in the dressing helps, but for best results, cut and add avocados right before serving. If storing, press a piece of plastic wrap directly on the surface of the salad in an airtight container to slow down browning.
Final Thoughts
If you’re looking for something that screams summer and delivers fresh flavor in every forkful, give this Chicken Avocado Corn Salad a try. It comes together quickly, adapts to whatever you love (or have in your fridge), and makes every meal feel just a little bit special—so gather your ingredients, and dig in!
Print
Chicken Avocado Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: International
- Diet: Gluten Free
Description
A refreshing and flavorful Chicken Avocado Corn Salad that is perfect as a main dish or side. This salad combines grilled corn, tender chicken, creamy avocado, fresh cilantro, and a zesty lime dressing for a delicious meal.
Ingredients
Grilled Corn:
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and pepper, to taste
Salad:
- 2 cups shredded or cubed cooked chicken
- 2–3 medium-large avocados, diced
- 1/3 cup chopped cilantro
- 1/3 cup diced red onion, optional
Dressing:
- 3 tablespoons fresh squeezed lime juice
- 3 tablespoons olive oil
- 1/4 teaspoon salt, to taste
- Pepper, to taste
- 1/4 teaspoon chili powder, optional
Instructions
- Grill Corn: Brush corn with olive oil, season with salt and pepper. Grill for 6-8 minutes, then cut kernels off the cob.
- Combine Ingredients: In a bowl, mix corn, chicken, avocado, cilantro, and onions.
- Make Dressing: Whisk lime juice, olive oil, salt, pepper, and chili powder. Pour over salad and toss.
- Serve: Enjoy immediately or chill for up to 8 hours. For best flavor, serve closer to room temperature.
Notes
- This recipe serves 2-3 as a main dish or 6-8 as a side.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg
