Chicken Avocado and Corn Salad

A fresh and nutritious salad combining rotisserie chicken, ripe avocados, and sweet corn, perfect for family gatherings or a light dinner.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups Rotisserie Chicken Breast Pre-cooked for convenience.
4 pieces Hard-boiled Eggs Provides a protein boost; optional for vegetarian version.
2 large Avocados Use ripe for the best texture.
1.5 cups Corn Use fresh, canned, or frozen corn.
3-4 pieces Green Onions Substitute with red onion if desired.
2 tablespoons Cilantro Can replace with parsley if preferred.
2 tablespoons Freshly Squeezed Lime Juice Brightens the flavors; can use lemon juice.
1 teaspoon Maple Syrup Adds a hint of sweetness; honey may be used.
1 teaspoon Dijon Mustard Provides a subtle tang; yellow mustard as an alternative.
3 tablespoons Extra Virgin Olive Oil For added richness; substitute with any mild oil.
Kosher salt and pepper Essential for seasoning to taste.

Method

Preparation

In a small mixing bowl, whisk together fresh lime juice, maple syrup, Dijon mustard, and olive oil. Season with salt and pepper; mix well and set aside.
Place hard-boiled eggs in a saucepan, cover with water, and bring to a boil over medium heat.
Boil the eggs for 10-12 minutes. Remove with a slotted spoon and run under cold running water. Peel and chop; set aside.
Shred the rotisserie chicken using two forks or chop it into bite-sized pieces.
Slice the avocados in half lengthwise around the seed. Remove the pit and scoop out the flesh.
Finely chop the green onions and cilantro.

Assembly

In a large mixing bowl, combine shredded chicken, chopped avocados, corn, green onions, and cilantro.
Pour the dressing over the mixture and toss gently until well combined. Arrange sliced boiled eggs on top and garnish with additional cilantro.

Notes

Serve the salad cold on lettuce or as a filling in a wrap. Store leftovers in an airtight container in the fridge for up to two days, noting that avocados may brown.