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Chicken Avocado Corn Salad Recipe That’s Fresh and Easy

Chicken Avocado Corn Salad

A colorful, satisfying salad featuring grilled paprika chicken, sweet corn, creamy avocado, tomatoes, red onion, cilantro, and a fresh lime dressing. It is quick enough for a weeknight meal and bright enough for entertaining.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 pound Boneless, skinless chicken breasts
  • 1 tablespoon Olive oil, for cooking
  • 1 teaspoon Paprika
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 2 cups Corn kernels
  • 1 pint Cherry or grape tomatoes, halved
  • 1 large Large avocado, diced
  • 1/4 cup Red onion, finely diced
  • 1/4 cup Fresh cilantro, chopped
Lime Dressing
  • 1/4 cup Fresh lime juice
  • 1/4 cup Extra-virgin olive oil
  • 1 tablespoon Honey
  • 1 clove Small garlic clove, finely minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper

Method
 

Step-by-Step
  1. Pat the chicken dry, then rub it with olive oil, paprika, garlic powder, kosher salt, and black pepper.
  2. Heat a grill pan, outdoor grill, or skillet over medium-high heat. Cook the chicken for about 5 to 7 minutes per side, depending on thickness, until the thickest part reaches 165°F (74°C).
  3. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing or dicing.
  4. If using fresh corn, grill or sauté it until lightly browned, about 5 to 8 minutes. Drain canned corn and use it as-is or briefly sauté it.
  5. Whisk together the lime juice, extra-virgin olive oil, honey, garlic, Dijon mustard, salt, and black pepper.
  6. Combine the corn, tomatoes, avocado, red onion, cilantro, and chicken in a large bowl. Pour over the dressing and toss gently so the avocado stays intact.
  7. Serve the salad immediately for the freshest texture and brightest flavor.

Notes

Let the chicken rest before cutting to help it stay moist. For make-ahead preparation, refrigerate the salad components separately and add the avocado and dressing just before serving. Rotisserie chicken may replace the grilled chicken; use about 3 cups shredded or chopped chicken.