AVOCADO CORN CHICKEN SALAD
on Aug 13, 2023, Updated Jul 07, 2025
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Full of creamy avocado, juicy corn, fresh herbs, and the simplest dressing, this Avocado Corn Chicken Salad proves that mayo is not always needed for an amazing chicken salad.
This chicken salad is protein-packed and full of so many great textures and ingredients that nobody will even call you out for it not being a “traditional” chicken salad.
Best of all, it’s simple to make.
You’ll start by cooking some chicken breasts and whipping up a simple dressing with vinegar, lemon, honey, and Dijon mustard. The dressing is one that you’ll begin to make on repeat and store in the fridge. It’s light and refreshing and has so much flavor.
Then, you’ll add the rest of your ingredients to a serving bowl, top with some herbs, and you’re done.
I like to make this and keep it in the fridge for a few quick and easy weekday lunches. But I’ve also brought it out for family and friend get-togethers and potlucks.
This recipe is incredibly versatile, and you can serve it in so many ways. I tend to eat it straight out of the bowl (no judgment!), but you could also add it on top of a plate of greens or put it between two slices of bread for the ultimate sandwich.
I hope you try it and let me know what you think!
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Key Ingredients for Avocado Corn Chicken Salad
Chicken salad coming right up! Here’s what you’ll need to make this summertime salad.
- Chicken: I used four chicken breasts for this salad, but of course, you could use chicken thighs as well. Look for chicken that is about 1-inch thick or pound down to size. This just allows for an even cooking time and helps speed up the process a bit. To make this meal even simpler, you could also use leftover pre-cooked chicken or rotisserie chicken.
- Spices: To give the chicken a bit of kick, I spice it up with a homemade seasoning blend. This blend includes paprika, smoked paprika, cumin, chili powder, garlic powder, and onion powder. This is my favorite blend, but you can use a store-bought blend if that’s easier for you. Or, you can adjust the seasoning to your taste preferences! If you’re using pre-cooked chicken from a rotisserie chicken, just leave the seasoning out.
- Avocados: My love language! I love using avocados as a topping to so many of my recipes, like my Ground Beef Taco Skillet. Here, they play an integral part in making the salad so irresistible. They add creaminess without the need for mayo or a dairy-based sauce.
- Corn: Ok, let’s debate this… which is better, Oregon corn or Pennsylvania corn? My husband Kyle would side with his home state of Pennsylvania while of course, I’m rooting for my beloved state of Oregon. But no matter where you’re getting your corn fresh in the summer, make sure it’s ripe and deliciously sweet. Frozen corn is just as easy and can be used in a pinch if it’s not summertime and you’re still craving this salad.
- Shallots and Herbs: To give the salad even more bite, I add a ¼ cup each of shallots and dill. Shallots provide that mild oniony flavor, while dill has a slightly lemony flavor. You can use just one or leave them out entirely if you don’t have them, but try to use them since a bit of onion and herbs really elevate a dish.
- Champagne Vinegar: The main component of the dressing is light and mild vinegar. It’s slightly fruity and floral and gives just the right amount of flavor to this quick and simple dressing. You can substitute it with white wine vinegar as well.
- Honey: Adding a touch of honey to your homemade dressings will make them go from good to wow. It helps bring the flavors together while also softening the brightness of the vinegar and acid.
- Dijon Mustard: This condiment has earned a permanent place in my fridge. It makes for the creamiest dressings and adds a bit of punch to this one. @primalkitchenfoods is my go-to for condiments, including mustard and ketchup, because their products have less sugar and are gluten-free.
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Pin ItHow to Make Avocado Corn Chicken Salad
Let’s get started by cooking the chicken. Preheat the oven to 400°F.
Add a bit of avocado oil to the chicken breasts and generously season on both sides with salt, pepper, paprika, smoked paprika, cumin, chili powder, garlic powder, and onion powder.
Heat an oven-safe skillet over medium-high heat. Add another drizzle of avocado oil, and once the oil is hot, add the chicken. You can test the oil by flicking a drop or two of water on the pan. If it sizzles, you know it’s hot! Cook the chicken on each side for 4 minutes, and avoid flipping too early as you want to get that nice sear of the chicken.
Transfer the chicken to the oven and allow to fully cook. It typically takes about 7 minutes or so. Chicken is ready when it’s 165°F. You can always test it with a meat thermometer. Let the chicken rest for at least 5 minutes to allow the juices to redistribute throughout the meat. Slice into bite-sized pieces.
Meanwhile, make the dressing by whisking together the champagne vinegar, lemon, honey, Dijon mustard, salt, and pepper in a medium-sized bowl. Slowly whisk in the olive oil.
Now, let’s assemble everything together! In a large serving bowl, add the diced avocado, corn, diced chicken, dill, and shallots. Gently toss with the dressing using a large spoon. Season with salt and pepper, as needed, and enjoy!
Other Chicken Salad Recipes You’ll Love
- Rotisserie Chicken Caesar Lettuce Cups
- Easy Buffalo Pulled Chicken Salad
- Curry Chicken Salad
- Peanut Satay Lettuce Cups
- Grapefruit Avocado Chicken Salad with Pepitas
AVOCADO CORN CHICKEN SALAD
Ingredients
Chicken Salad:
- 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
Dressing:
- 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
Optional Add-Ins:
- 2-3 slices bacon
Instructions
Cook the Chicken:
- Preheat the oven to 400°F.
- Add a drizzle of avocado oil to each chicken breast and generously season on both sides with the salt, pepper, and seasoning mix (paprika, smoked paprika, cumin, chili powder, garlic powder, onion powder).
- Heat an oven-safe skillet over medium-high heat. Add a drizzle of avocado oil.
- Once the oil is shimmering, add the chicken and cook, undisturbed, for 4 minutes on each side.
- Transfer to the oven and roast for another 7 minutes, until fully cooked.
- Remove from the oven and let the chicken sit for 5 minutes before slicing into bite-sized pieces.
Make the Dressing:
- Whisk together the olive oil, vinegar, lemon, honey, dijon, salt, and pepper.
- In a large serving bowl, add the diced avocado, corn, diced chicken, dill, and shallots. Gently toss with the dressing using a large spoon.
- Season with salt and pepper, as needed.
- Serve and ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Whole family enjoyed this. I Loved the dressing and will use it on many other things. Just a heads up: I think the corn measurement is off — 4 ears of corn is more like 3-4 C of kernels (I think 1 cup of kernels would make this salad very soggy)!
I absolutely love this recipe. it’s a go-to for when i have friends over or for my family. I added orzo to it and it’s a fan-favorite. Thank you!
Oh yum! Orzo… great call! Thank you so much for the comment and review, Lisa.