AVOCADO CORN CHICKEN SALAD

5 from 10 votes

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

Prep Time15

Cook Time20

Total Time35

Course: Lunch, Main Course

Cuisine: American

Keyword: Chicken breast recipes, Chicken breasts, Chicken Salad, High protein lunch, stuffed avocado

Servings:

Author: Olivia Adriance

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