Description
This fresh and vibrant Avocado Chicken Salad combines tender shredded chicken with creamy avocados, sweet corn, and a zesty lime dressing. Quick to prepare and packed with nutrients, it’s perfect for a light lunch, a healthy snack, or a tasty addition to wraps and 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 Salad Ingredients: In a large bowl, add the shredded chicken, diced avocados, corn kernels, finely chopped red onion, and fresh cilantro. Mix gently to prepare for dressing.
- Prepare Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until the ingredients are well emulsified and smooth.
- Add Dressing: Pour the prepared lime and olive oil dressing over the chicken and avocado mixture evenly.
- Toss Salad: Carefully toss all the ingredients together, ensuring the dressing coats everything evenly without mashing the avocados.
- Serve: Serve the salad immediately as a fresh, light dish. Enjoy it on its own, in a wrap, or spread over whole-grain toast for a delightful meal.
Notes
- Use ripe but firm avocados to maintain texture in the salad.
- For extra flavor, add a pinch of chili flakes or a dash of cumin to the dressing.
- This salad is best served fresh to prevent the avocado from browning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- To make it gluten free, ensure that any accompaniments like wraps or toast are gluten free.
