Delicious Chicken Avocado Corn Salad recipe that’s loaded with flavor and texture, tossed in with a delicious and tangy maple lime dressing. An easy chicken salad recipe that’s perfect as a side dish or served on its own.
This protein-packed chicken and avocado salad recipe are so filling and satisfying. Full of flavor with simple cilantro, maple, and lime dressing. The best ever chicken salad recipe without using any greens to keep in simple and easy to put together. An easy and healthy chicken salad recipe to add to your dinner table so everyone can enjoy it.
How to make Chicken Avocado 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.nCover with 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 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 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.
FREQUENTLY ASKED QUESTIONS
Can you freeze chicken salad
This chicken and avocado salad recipe can be stored in an airtight container and freeze for up to 2 months. It is best to not add the avocados until you are ready to serve to prevent it from browning. Remove the salad a day before and allow it to thaw in the fridge before serving.
Is chicken avocado salad keto
Since this chicken salad has corn and maple syrup, it is not keto-friendly. To make this chicken avocado salad keto, you may skip the corn and the maple. Also, this will make it ok to have on keto.
How long is chicken salad good for
Store this shredded chicken avocado salad in a container and store it in the fridge for up to 3 days. The avocado might get discolored so if you are able to add the avocado when ready to eat would be ideal. The chicken salad will last 2 months in the freezer.
How to cook chicken for chicken salad
We used rotisserie chicken for this chicken avocado and corn salad recipe. Another option would be to poach your chicken breasts and shred or chop them once cooled.
Making this chicken and avocado corn salad recipe? We would love to get some feedback. Please leave us a comment in the comment section below. Also, if you love this recipe as much as we do, don’t forget to share it on your social media with your friends and family.
Other easy and simple salad recipes to check out:
- Healthy Ranch Chicken Salad
- Easy Healthy Egg Salad
- Caprese Pasta Salad
- Lemon Dill Salmon Pasta Salad
- Mexican Street Corn Pasta Salad
- Vegetarian Pasta Salad
- Spicy Shrimp Avocado Salad Recipe
- Asian Chopped Chicken Salad
Remember to subscribe to my NEWSLETTER for free and receive recipes like this Chicken Avocado Corn Salad Recipe delivered right to your inbox!
If you try a recipe and you like it, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
Easy Chicken Avocado and Corn Salad
Ingredients
Salad Ingredients
- 2 Cups Rotisserie Chicken Breast shredded or chopped
- 4 Hard-boiled Eggs peeled and chopped
- 2 Large Avocados
- 1½ Cup Corn drained
- 3-4 Green Onions sliced
- 2 Tbsp Cilantro chopped
Lemon Dressing:
- 2 Tbsp Freshly Squeezed Lime Juice
- 1 Tsp Maple Syrup
- 1 Tsp Dijon Mustard
- 3 Tbsp Extra Virgin Olive Oil
- Kosher salt and pepper, to taste
Instructions
- In a small mixing bowl, whisk lemon juice, maple syrup, mustard, olive oil, salt, and pepper, mix well and set aside.
- Place the eggs in a saucepan and cover them with water by an inch. Cover with 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 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 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 green onion and cilantro.
- Place the shredded chicken, chopped avocados, 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.
Video
Notes
- Make your own shredded chicken if you prefer over rotisserieÂ
- Frozen or canned corn.Â
- Honey in place of maple syrup
- Lemon or lime juice. We prefer fresh.
Nutrition
Amanda says
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!
Rena says
Sounds yummy. Glad you liked it. Congrats on the future baby.