Can I prepare the salad in advance?

Yes! You can make all the elements for this avocado corn chicken salad prior to serving. However, I suggest adding the dressing and avocado right before serving in order to make sure the salad is fresh, and to prevent the salad from browning. It is possible to store the cooked chicken the corn, shallots and corn and dressing in a separate container in the refrigerator for up to a full day prior.

Can I substitute an alternative ingredient in my salad?

Absolutely! Although chicken breasts are the main ingredient in the dish avocado corn chicken salad It is possible to switch it for grilling steak, shrimp or even a vegetarian protein such as chickpeas or even tofu. Be sure to ensure that the meat is cooked and spiced to your taste prior to adding it to the salad.

How do I make my salad more spicier?

If you like a hot kick, add some slices of jalapenos or a splash or hot sauce into the dish. Also, you can add extra spice powders or chili to add extra heat before cooking it.

Can this salad be used for preparation of meals?

This salad is indeed great for meal preparation. However, I recommend keeping the dressing separate until it is ready for eating to avoid the salad from getting soggy. The salad will last in the refrigerator for up to three days if kept in a sealed container. However, the avocado should be added in a fresh fashion each day.

Avocado Corn Chicken Salad Recipe – 3 Simple Steps to a Healthy, Tasty Meal

Description

This Avocado Corn Chicken Salad is a healthy and flavorful dish that combines tender chicken, creamy avocado, sweet corn, and a zesty dressing. Perfect for a quick lunch or a light dinner.

Ingredients

4 chicken breasts

1 teaspoon salt

½ teaspoon fresh ground pepper

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

3 avocados, largely diced

4 ears of corn, kernels removed (about 1 cup kernels)

¼ cup shallots, finely chopped

¼ cup fresh dill, finely chopped

Salt and pepper to season

Avocado oil for drizzling

⅓ cup olive oil

3 tablespoons champagne vinegar

3 tablespoons lemon juice

1 heaping tablespoon honey

1 heaping tablespoon Dijon mustard

½ tsp salt

¼ tsp pepper

2-3 slices bacon (optional)

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Instructions

Preheat the oven to 400°F.

Add a drizzle of avocado oil to each chicken breast and season with salt, pepper, and seasoning mix.

Heat an oven-safe skillet over medium-high heat and add avocado oil. Sear the chicken for 4 minutes on each side, then transfer to the oven and roast for 7 minutes.

Remove the chicken from the oven, let it rest for 5 minutes, and then slice into bite-sized pieces.

Whisk together olive oil, champagne vinegar, lemon juice, honey, Dijon mustard, salt, and pepper in a bowl for the dressing.

Combine diced chicken, avocado, corn, shallots, and dill in a large bowl. Toss with the dressing until evenly coated.

Season with additional salt and pepper if needed. Serve with optional bacon topping and enjoy!

Notes

The chicken can be cooked in advance for easy meal prep. For a spicier version, add sliced jalapeños or a dash of hot sauce to the salad.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Lunch, Main Course
Method: Baking, Searing, Tossing
Cuisine: American