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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.

easy chicken and avocado corn salad
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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

Skill Level
Beginner
Prep Time
20 mins
Cook Time
0 mins

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

Do I have to use rotisserie chicken?

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.

Can I freeze leftovers?

I do not recommend freezing leftovers because once thawed, the salad might be a bit soggy, and the avocado will turn brown.

How long does this salad last?

This salad will last up to 5 days in the fridge. Store in a sealed container.

Do I use canned corn or frozen corn?

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.
process shot for chopped chicken and a bowl of corn.
  • 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.
process shot adding all the chicken and avocado salad ingredients in a bowl and adding the dressing.
  • 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.

5 from 3 votes

Chicken Avocado and Corn Salad

By: Rena
Servings: 6
Prep: 20 minutes
Cook: 0 minutes
Total: 20 minutes
Chicken avocado and corn salad
Delicious Chicken Avocado Corn Salad recipe that's loaded with flavor and texture, tossed in with a delicious and tangy maple lime dressing.

Video

Ingredients

Salad Ingredients

  • 2 Cups Rotisserie Chicken Breast, shredded or chopped
  • 4 Hard-boiled Eggs, peeled and chopped
  • 2 Large Avocados
  • 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.
    rotisserie chicken breast, chopped into small pieces.
  • 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.
    chopped chicken, sliced avocados, eggs, and dressing added to a bowl.

Notes

Substitutes:
  • 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.
Storage:
Place leftovers in a container and store in the fridge for up to 5 days.

Nutrition

Calories: 381kcalCarbohydrates: 16gProtein: 30gFat: 24gSaturated Fat: 4gCholesterol: 195mgSodium: 326mgPotassium: 701mgFiber: 6gSugar: 3gVitamin A: 455IUVitamin C: 11mgCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Salad, Side Dish
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

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About Rena Awada

Hi, Iโ€™m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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5 from 3 votes (1 rating without comment)

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Recipe Rating




4 Comments

  1. 5 stars
    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.

  2. 5 stars
    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!