Go Back
+ servings
Chicken avocado and corn salad

Easy 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.
Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6
Calories 381kcal
Author Rena


Salad Ingredients

  • 2 Cups Rotisserie Chicken Breast shredded or chopped
  • 4 Hard-boiled Eggs peeled and chopped
  • 2 Large Avocados
  • 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


  • 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.



  • Make your own shredded chicken if you prefer over rotisserie 
  • Frozen or canned corn. 
  • Honey in place of maple syrup
  • Lemon or lime juice. We prefer fresh.
Place leftovers in a container and store in the fridge for up to 3 days. You can freeze for up to 3 months. Consider adding the avocado's when ready to eat to prevent them from browning.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 381kcal | Carbohydrates: 16g | Protein: 30g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 195mg | Sodium: 326mg | Potassium: 701mg | Fiber: 6g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg