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This Chicken Avocado Corn Salad recipe is loaded with flavor and texture, tossed in with a delicious and tangy maple lime dressing. Perfect to serve on its own or as a side dish.
This protein-packed chicken corn and avocado salad recipe is so filling and satisfying. My kids love this salad made with rotisserie chicken breasts, corn, boiled eggs, avocado, and other simple ingredients. It can be served as its own or enjoyed as a side dish. If you ever have any leftover chicken I recommend you make this salad. You will love it. The dressing is so flavorful with simple cilantro, maple, and lime.
You may also love my cottage cheese chicken salad.
Recipe Overview
Before you get started
→ I like to use rotisserie chicken breast because it is not only affordable, but it saves me so much time as opposed to cooking some from scratch. But if you prefer to make some or have leftover chicken, you can use whatever you have.
→ Chop the chicken, eggs, and avocado into similar sizes that are decent bite sizes.
→ If making ahead, I recommend saving the dressing on the side and not chopping the avocados until you are ready.
Common Questions
No. If you have any leftover chicken or you want to cook your own chicken for this salad, you can. Using rotisserie chicken is just easier and quicker, but you do not have to use it.
I do not recommend freezing leftovers because once thawed, the salad might be a bit soggy, and the avocado will turn brown.
This salad will last up to 5 days in the fridge. Store in a sealed container.
Either one you use is fine. Frozen canned corn will work just fine. If using canned corn, make sure you drain it well. On the other hand, if you are using frozen corn, thaw the corn first.
How to make Chicken Avocado Corn Salad
- Make the Dressing: In a small mixing bowl, whisk lemon juice, maple syrup, mustard, olive oil, salt, and pepper. Mix well and set aside.
- Cook Eggs: Place the eggs in a saucepan and cover them with water by an inch. Cover with a lid and bring to a boil over medium heat. Boil for 10-12 minutes.
- Chop Eggs: Remove the eggs with a slotted spoon and run under cold running water. Peel and chop them; set aside.
- Prepare other ingredients: Chop chicken or use two forks shred and pull the chicken apart. Slice the avocado in half lengthwise around the seed. Open the halves to expose, remove the pit, at this point you can either scoop the flesh out of it using a spoon or gently make a crosshatch pattern using a sharp knife. Use a spoon to scoop out the cubes. Be careful not to break through the peel. Next, finely chop the green onion and cilantro.
- Mix everything in a bowl: Place the shredded chicken, chopped avocados, corn, green onion, and cilantro. Stir in the dressing and toss well until thoroughly combined.
- Garnish and serve: Arrange sliced boiled eggs on top and garnish with more cilantro.
Variations
→ Add in veggies like steamed broccoli or green beans. Peas will also be great.
→ Swap the protein; instead of chicken, you can use shrimp.
→ Make it nutty. Add some chopped nuts like almonds, walnuts, or pistachios.
→ Spice it up: add some chopped jalapenos.
Chicken Avocado and Corn Salad
Video
Ingredients
Salad Ingredients
- 2 Cups Rotisserie Chicken Breast, shredded or chopped
- 4 Hard-boiled Eggs, peeled and chopped
- 2 Large Avocados
- 1½ Cups Corn, drained
- 3-4 Green Onions , sliced
- 2 tablespoons Cilantro, chopped
Lemon Dressing:
- 2 tablespoons Freshly Squeezed Lime Juice
- 1 teaspoon Maple Syrup
- 1 teaspoon Dijon Mustard
- 3 tablespoons Extra Virgin Olive Oil
- Kosher salt and pepper, to taste
Instructions
- In a small mixing bowl, whisk 2 tablespoons Freshly Squeezed Lime Juice, 1 teaspoon Maple Syrup, 1 teaspoon Dijon Mustard, 3 tablespoons Extra Virgin Olive Oil, and Kosher salt and pepper. Mix well and set aside.
- Place the 4 Hard-boiled Eggs in a saucepan and cover them with water by an inch. Cover with a lid and bring to a boil over medium heat.
- Boil for 10-12 minutes. Remove the eggs with a slotted spoon and run under cold running water. Peel and chop them; set aside.
- Chop chicken or use two forks to shred and pull the chicken apart (2 Cups Rotisserie Chicken Breast). Slice the 2 Large Avocados in half lengthwise around the seed.
- Open the halves to expose, remove the pit. At this point, you can either scoop the flesh out of it using a spoon or gently make a cross-hatch pattern using a sharp knife.
- Use a spoon to scoop out the cubes. Be careful not to break through the peel. Next, finely chop the 3-4 Green Onions and 2 tablespoons Cilantro.
- Place the shredded chicken, chopped avocados, 1½ Cups Corn, green onion, and cilantro.
- Stir in the dressing and toss well until thoroughly combined. Arrange sliced boiled eggs on top and garnish with more cilantro.
Notes
- Make your own shredded chicken if you prefer over rotisserie
- Frozen or canned corn.
- Honey in place of maple syrup
- Lemon or lime juice. I prefer fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Salads
- Healthy Ranch Chicken Salad
- Easy Healthy Egg Salad
- Caprese Pasta Salad
- Lemon Dill Salmon Pasta Salad
- Mexican Street Corn Pasta Salad
- Vegetarian Pasta Salad
- Grilled Peach Salad
- Asian Chopped Chicken Salad
You may also like
- Cottage Cheese Pizza Crust
- Bruschetta Pizza
- Baked BBQ Chicken Breast
- Chicken Philly Cheesesteak
- Cottage Cheese Bread
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Easy and quick meals……as a family we love all of them…tasty…
Thank you so much.
This is absolutely delicious. I was skeptical at first thinking it would be to dry boy was i wrong. I added jalapeno, red onions and red bell and it was perfect. Thanks so much for sharing this recipe.
Thank you so much.
YUM! I swapped arugula for cilantro and regular mustard for dijon, and this was delicious. Loved using ingredients I already had at home. This pregnant momma is happy!
Sounds yummy. Glad you liked it. Congrats on the future baby.