How to make chicken and avocado salad?

To make a basic chicken and avocado salad, start with shredded chicken and fresh avocado chunks. Add veggies like tomatoes and onions. Then drizzle with a simple dressing—think lime juice, olive oil, salt, and pepper. Toss gently, and you’re done!

How to give chicken salad more flavor?

Marinate your chicken before cooking it. Add seasonings like garlic, paprika, or even a dash of soy sauce. Also, consider fresh herbs, tangy dressings, or a sprinkle of chili flakes. Even a few crumbles of feta or goat cheese can brighten it up.

How does Rachael Ray make chicken salad?

Rachael Ray often likes to include crunchy elements like celery and nuts in her chicken salad. She sometimes adds unique dressings, like a lemony vinaigrette or a spicy mayo blend. She’s all about layering flavors quickly and efficiently—just like we’re doing here!

What are the ingredients for avocado salad?

For a basic avocado salad, you’ll want ripe avocados, a flavorful dressing (usually olive oil and acid like lemon or lime juice), salt, pepper, and any veggies you love. Tomatoes, onions, or even cucumbers all work great. Throw in fresh herbs if that’s your jam.

Best Chicken Corn And Avocado Salad - 7-Minute Flavor Boost

Ingredients

Scale

2 cups cooked chicken, shredded or cubed (rotisserie chicken is perfect)
1 cup fresh corn kernels (or canned, drained)
2 large avocados, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup cilantro, chopped (optional)
Juice from 1 lime
2 tablespoons olive oil
Salt and pepper, to taste

Instructions

Gather All Ingredients: Lay everything out—chicken, corn, avocados, tomatoes, onion, lime, olive oil, salt, and pepper.
Cook the Chicken (If Needed): Season and cook if not pre-cooked. Let rest, then shred or cube.
Prepare the Corn: Boil or grill fresh corn, or rinse canned/frozen corn.
Dice the Avocados: Scoop and cut into chunks—avoid over-mashing.
Chop the Onion: Finely chop for a milder bite or leave larger if you prefer.
Halve the Tomatoes: Or chop if using Roma or other tomatoes.
Build the Salad: Combine chicken, corn, avocado, onion, and tomatoes in a large bowl.
Create the Dressing: Whisk lime juice, olive oil, salt, and pepper. Optional: pinch of cumin or chili flakes.
Combine Everything: Gently toss the dressing with the salad. Add chopped cilantro if using. Taste and adjust.
Serve and Enjoy: Serve right away or refrigerate. Good for up to 2 days.

Notes

If storing for later, toss avocado with extra lime juice to prevent browning.
Add cooked quinoa or black beans to make it heartier.
Use smoked paprika or chili lime seasoning for an extra flavor boost.

Prep Time: PT7M
Cook Time: CT10(optional, up to 10 minutes if cooking chicken)
Category: Dinner
Method: No-Cook (or Sauté if cooking chicken)
Cuisine: American

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: 320 kcal
Sugar: 3 g
Sodium: 220 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0g
Carbohydrates: 16 g
Fiber: 6g
Protein: 20 g
Cholesterol: 45mg

Keywords: chicken avocado salad, quick dinner salad, corn avocado salad, rotisserie chicken salad, gluten free dinner