7-Minute Chicken Corn and Avocado Salad: Weeknight Go-To

Try this quick chicken corn and avocado salad in 7 minutes. Perfect for busy nights, with fresh flavors to delight your family.

My grandmother always said that a meal is more than just ingredients—it’s a conversation on a plate. That’s why I adore this Easy Chicken Avocado Corn Salad. The first time I whipped up this fresh, zesty chicken corn and avocado salad, my household fell in love. This dish is perfect for those hectic evenings when you crave something that’s both nutritious and lip-smacking. You’ll have a complete meal in minutes, leaving enough time to catch up on your favorite show or chat with the kids about their day. Ready to get started? Let’s jump right in and get cooking!

Why You’ll Love This salad

I’m going to be real with you: I used to dread coming home after a jam-packed day, only to realize I still had dinner duty. Let’s face it—pizza delivery was often the easy way out. But then I discovered the magic of chicken corn and avocado salad and thought, “Wait, you mean I can be in and out of the kitchen in under 10 minutes?” That was a game-changer for me, especially once my picky eaters gave this recipe a thumbs up. Here’s why you’re going to love it too:

• Speed: You can toss this together in about seven minutes if you’ve prepped your chicken beforehand.
• Flavor: The sweet corn, creamy avocado, and tender chicken mesh into a taste-bud spa day—seriously, it’s that refreshing.
• Adaptability: Add your favorite toppings or swap in different veggies. This salad forgives just about any twist.
• Health Factor: It’s high in protein, fiber, and healthy fats, keeping you full without weighing you down.

A quick dinner that actually tastes amazing? Sign me up, please!

Essential Ingredients

This chicken corn and avocado salad features everyday items you can find in a typical American pantry or fridge. I love recipes that don’t require fancy ingredients. Because, you know, I don’t have the energy to hunt down exotic spices on a weeknight—been there, done that, got the T-shirt.

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Here’s the lineup:

• Cooked Chicken (2 cups, shredded or cubed): Rotisserie chicken works wonders and saves time.
• Fresh Corn Kernels (1 cup, or canned if you prefer): Sweet, slightly crunchy goodness.
• Avocados (2 large, diced): Creamy and satisfying. They add that buttery texture you can’t get enough of.
• Cherry Tomatoes (1 cup, halved): Tangy and bright. You can swap with diced Roma tomatoes if needed.
• Red Onion (¼ cup, finely chopped): Adds a mild kick—don’t skip it!
• Cilantro (¼ cup, chopped): Totally optional if you’re not a cilantro fan, but it does bring a fresh pop.
• Lime Juice (from 1 lime): Zesty punch that elevates all the flavors.
• Olive Oil (2 tablespoons): For that light, smooth dressing vibe.
• Salt and Pepper (to taste): Because flavor is everything, you know?

If you have these on hand, you’re basically set to create your own bowl of sunshine. And if your pantry is missing something, you can make easy substitutions—maybe swap cilantro for fresh parsley, or even skip the onion if that’s not your jam.

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How to Make the Best chicken corn and avocado salad

When I developed this recipe for my Easy Chicken Avocado Corn Salad, I wanted something that felt just a tad special but didn’t require me to wrangle a million pots and pans. Honestly, fewer dishes mean a happier me. I also drew inspiration from the traditions I grew up with, especially after reading about fresh local produce on my blog SavoringDish.com. Here’s how you can do it in a breeze:

1. Get Your Chicken Ready: If you’re using fresh chicken breast, cook it with a drizzle of olive oil on a skillet, about 5 minutes each side. Season lightly with salt and pepper. Let it cool before shredding or chopping. If you have leftover rotisserie chicken, even better—just shred and set aside.
2. Combine Your Veggies: In a large salad bowl, toss in your corn kernels, diced avocados, halved cherry tomatoes, and chopped red onion. Genuinely, this is the moment when everything starts looking like a fiesta of colors.
3. Add in the Chicken: Gently mix the shredded (or cubed) chicken into the veggies. Be careful not to smash the avocado too much, though a few creamy bits here and there won’t hurt.
4. Whip Up the Dressing: In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper. I sometimes add a pinch of chili flakes if I’m feeling spicy.
5. Toss and Serve: Pour the dressing over your salad and give it a gentle toss. Taste-test and adjust your seasoning if needed. Serve immediately or refrigerate for up to two days. The lime juice helps the avocado stay fresh a bit longer. But let’s be real—this bowl rarely lasts that long in my house.

Yup, that’s it. You can show off your “culinary prowess” in less time than it takes to reheat leftovers.

Simple Steps to Prepare This chicken corn and avocado salad

1. Prep Chicken: Cook or shred.
2. Chop Veggies: Avocados, tomatoes, onions—boom, done.
3. Mix Corn and Avocado: Keep it gentle.
4. Create Dressing: Lime juice, olive oil, seasoning.
5. Combine: Drizzle dressing, stir, and devour.

See? Even your busiest friend can handle these steps.

Cooking Tips for Your chicken corn and avocado salad

• Roasted Corn: If you’re feeling extra, roast your corn kernels in a skillet with a tiny dash of oil. They’ll get that smoky edge everyone adores.
• Marinate the Chicken: For a deeper flavor, marinate chicken in olive oil, garlic, and a splash of soy sauce before cooking. Let’s face it, marinated chicken tastes next-level.
• Avocado Hack: Spritz a little additional lime or lemon juice over cut avocado if you want it to stay green for hours. Air is the enemy of avocados, my friend.
• Pick Your Heat: Consider jalapeños or a sprinkle of chili powder for that spicy dimension. Alternatively, keep it mild for the kiddos.

Extra Flavor Boosts for chicken corn and avocado salad

• Cheese, Please: Feta or Cotija cheese can crank up the creaminess factor. Just sprinkle on top, and you’re golden.
• Greens Galore: Mix in romaine or spinach if you’d like a leafy twist.
• Herb Swap: Basil, parsley, or even dill can change the entire vibe. Don’t hesitate to experiment.
• Crunch Factor: Toasted tortilla strips or crushed nachos can add a crunchy finish.

Let’s Talk: Step-by-Step Expanded Cooking Instructions

Alright, so you’re probably thinking, “I’ve got the basic steps—where are the juicy details?” Fear not, friend. Here’s a more in-depth look at making this Easy Chicken Avocado Corn Salad:

1. Gather All Ingredients: Lay them out on the counter. This includes your shredded chicken, fresh or canned corn, avocados, cherry tomatoes, red onion, lime, olive oil, salt, and pepper. Doing this in advance really does save you from rummaging through cabinets.
2. Cook the Chicken (If Needed): If you don’t have precooked chicken, season your chicken breasts or thighs with salt, pepper, and maybe a sprinkle of smoked paprika. Sear in a hot skillet for about 5 minutes on each side or until the internal temperature hits 165°F. Let it rest, then shred or dice.
3. Prepare the Corn: If you have fresh corn on the cob, go ahead and boil or grill it. Slice off the kernels with a sharp knife. If you’re short on time (like, you know, always), canned or frozen corn works fine. Just drain and rinse.
4. Dice the Avocados: Cut avocados in half, remove the pit, and scoop out the flesh. Dice into small chunks. Try not to mash them, unless you’re into that extra-creamy texture.
5. Chop the Onion: Red onion is the MVP of color contrast here. Finely chop, or if you like bigger bites, do a rough chop. Honestly, onion size is a personal preference, so do what makes your taste buds happy.
6. Halve the Cherry Tomatoes: They’re sweet and tangy, and you’ll want them in bite-size pieces. If you only have regular tomatoes, no problem—just chop those up in a similar size.
7. Build the Salad: Grab that big bowl. Toss in the chicken, corn, avocado chunks, onions, and tomatoes. Don’t over-stir, especially if you want the avocado to stay in neat chunks.
8. Create the Dressing: Whisk together the lime juice, olive oil, salt, and pepper. You can add a pinch of cumin or a dash of chili flakes if you enjoy a bold kick.
9. Combine Everything: Drizzle that dressing all over the salad. Stir gently to coat every ingredient. If you’re feeling the cilantro vibes, chop some up and throw it in now. Taste-test. Need more salt? Pepper? Lime? Adjust as you see fit.
10. Serve and Enjoy: Dish up immediately, or cover and store in the fridge. This salad keeps for about two days. If you’re planning to store it longer, toss the avocado in a bit more lime juice to help it stay green.

That’s it, friend. Nothing complicated here, just fresh ingredients doing their thing in perfect harmony. If you’ve been following along step by step, you should have a gorgeous bowl of chicken corn and avocado salad in front of you.

Nutritional Info (Per 100g)

Below is a handy table providing approximate nutritional values for this salad per 100 grams. These numbers can vary slightly based on the exact ingredients you use, but this gives you a ballpark idea:

Nutrient	Amount
Calories	150 kcal
Protein	10 g
Carbohydrates	7 g
Fats	9 g
Fiber	3 g
Sugar	2 g
Sodium	180 mg

Feel free to adjust any portions according to your dietary goals. Whether you want to cut down on carbs or bump up the protein, you can tweak the chicken, corn, or even toss in some beans for extra fiber.

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If you’re exploring more quick-fix recipes, you might also love this super simple dressing from my blog: Dill Yogurt Dip, 5 Best Yogurt Dill Variations, Boil Chicken Breast. It pairs perfectly with salads, so give it a spin if you want to switch up your flavors next time.

FAQs: Everything You Need to Know

Tips and Troubleshooting

• Handling Leftovers: Store in an airtight container. Press a layer of plastic wrap directly on the surface if possible. This helps reduce browning of the avocado.
• Spice It Up: Add a few jalapeño slices or dash in some sriracha for a bolder flavor profile.
• Meal Prep: Separate the avocados and add them right before eating if you want them to look their freshest.
• Creamy Twist: Stir in a spoonful of Greek yogurt or sour cream to create a richer dressing.

The Joy of chicken corn and avocado salad

Whenever I make chicken salad & avocado, I remember how my grandmother used to say, “Food is the glue that holds a family together.” We’d all sit around, chat about random things—like the latest pop star drama or those silly reality TV shows—and just enjoy the moment. These days, I keep that tradition alive by making recipes that invite conversation and laughter around the table.

Truth be told, I also love how this meal reminds me of summer, even on chilly nights. It has that bright, tangy taste that can perk up any gloomy day. And if you’re looking for something to serve at your next gathering, this is one dish that rarely leaves leftovers. People go back for seconds, and I usually have to make extra just in case.

Ready to Devour This chicken corn and avocado salad

Actually, I didn’t believe it at first, but once you give this salad a whirl, it’ll likely become your go-to. Your loved ones will appreciate the fresh burst of flavors, and you’ll appreciate the minimal fuss in the kitchen. So why not treat yourself to something nutritious, quick, and undeniably tasty tonight? Grab your ingredients, throw them together, and bask in that satisfied glow of having nailed dinner in a flash.

Conclusion: Chicken Corn and Avocado Salad

Over time, I’ve made it for friends on Sunday afternoons when we all gather to chat about the latest Netflix obsession. This salad has become a staple at family potlucks too—my kids call it “the superhero salad” because it’s quick to make and always saves the day. It’s those tiny, sweet memories that keep me coming back to recipes like this one. They’re easy, versatile, and, quite frankly, they taste so good you’ll wonder why you didn’t discover them sooner.

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