This no-mayo chicken salad is an easy high protein lunch or crowd-pleasing summer entertaining entree! Fresh dill and chives make these simple seasonal ingredients come to life. You're going to love it!


  • 3 chicken breasts
  • 1 tsp each: paprika, smoked paprika, cumin, chili powder
  • 1/4 tsp each: garlic powder, onion powder
  • 3 avocados large diced
  • 4 ears of corn kernels removed
  • 1/4 cup chives minced
  • 1/4 cup dill minced
  • Salt and pepper to season
  • Avocado oil for drizzling
  • Dressing:
  • 3 tbsp champagne vinegar
  • 2 tbsp lemon
  • 1 heaping tbsp honey
  • 1 heaping tbsp dijon
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Preheat your oven to 400
  • Add a drizzle of avocado oil to your chicken breasts and generously season on both sides with salt and pepper and seasoning mix
  • Heat an oven-safe skillet over medium high
  • Add a drizzle of avocado oil
  • Once the oil is shimmering, add your chicken and cook, undisturbed, for 4 minutes on each side
  • Transfer to the oven and roast for another 7 minutes
  • Remove from oven and let sit for 5 minutes before slicing into bite-sized pieces
  • Making your dressing by whisking together your vinegar, lemon, honey, dijon, and salt and pepper
  • Slowly whisk in your olive oil to incorporate
  • To a large serving bowl, add your avocado, corn, chicken, dill, and chives and gently toss with your dressing
  • Season with salt and pepper as needed
  • Serve and ENJOY!

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