Description
This Avocado Chicken Salad is a quick and nutritious meal perfect for a light lunch or dinner. Featuring tender shredded chicken combined with creamy ripe avocados, sweet corn, and a zesty lime-cilantro dressing, it offers a refreshing and flavorful twist on traditional chicken salads. Ready in just 10 minutes, this versatile salad can be enjoyed on its own, in a wrap, or atop whole-grain toast.
Ingredients
Scale
Salad 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
Instructions
- Combine Ingredients: In a large bowl, mix together the shredded chicken, diced avocados, corn kernels, finely chopped red onion, and fresh cilantro until evenly distributed.
- Prepare Dressing: In a small bowl, whisk the lime juice, olive oil, salt, and freshly ground black pepper until the dressing is well emulsified and flavorful.
- Add Dressing to Salad: Pour the prepared lime and olive oil dressing over the chicken and avocado mixture in the large bowl.
- Toss Gently: Using a spatula or spoon, gently toss all ingredients together until everything is evenly coated with the dressing without mashing the avocado.
- Serve: Serve the salad immediately for the freshest taste. Enjoy it as is, inside a wrap, or spread atop whole-grain toast for a satisfying meal.
Notes
- To keep avocado fresh longer, add lime juice immediately after dicing to reduce browning.
- Use cooked chicken from a rotisserie or leftovers to save time.
- Frozen corn should be thawed beforehand and drained well.
- Feel free to add a pinch of chili flakes for a spicy kick.
- For extra crunch, toss in some chopped celery or cucumber.
