Description

This Avocado Chicken Salad is a quick, fresh, and healthy dish combining tender cooked chicken with creamy avocado, sweet corn, and zesty lime dressing. Perfect for a light lunch or snack, it can be served on its own, in a wrap, or atop whole-grain toast.

Ingredients

Main Ingredients

2 cups cooked chicken breasts, shredded or chopped
2 ripe avocados, pitted and diced
1/2 cup corn kernels (fresh, canned, or frozen)
1/4 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped

Dressing

2 tablespoons lime juice
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

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Instructions

Combine salad ingredients: In a large bowl, mix the shredded chicken, diced avocados, corn kernels, finely chopped red onion, and fresh cilantro until evenly distributed.
Prepare the dressing: In a small bowl, whisk together lime juice, olive oil, salt, and freshly ground black pepper until the mixture is well blended and emulsified.
Add dressing to salad: Pour the lime and olive oil dressing over the chicken and avocado mixture, ensuring even coverage.
Toss gently: Carefully toss all ingredients to coat them with the dressing without mashing the avocado, preserving its texture.
Serve: Serve the salad immediately for the best flavor and texture. It can be enjoyed alone, wrapped in a tortilla, or spread on whole-grain toast.

Notes

Use ripe but firm avocados to avoid a mushy texture.
Fresh corn is preferred for best flavor, but canned or frozen corn works well and should be thawed if frozen.
Adjust salt and lime juice to taste for brightness and seasoning.
For added crunch, consider adding chopped celery or toasted nuts.
This salad is best eaten fresh; if stored, keep refrigerated and consume within 1 day to prevent avocado browning.