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Avocado Corn Chicken Salad with a Zesty Lime Dressing

This avocado corn chicken salad with a zesty lime dressing is a fresh, colorful mix of creamy avocado, sweet corn, juicy chicken, and vibrant red peppers. Tossed in a bright, tangy dressing and topped with crumbled feta cheese, it’s a satisfying dish that’s perfect for lunches, light dinners, or summer gatherings. Includes a quick canned chicken option for busy days.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 640 kcal

Equipment

  • 1 oven-safe skillet
  • 1 small mixing bowl
  • 1 large salad bowl or serving bowl
  • 1 cutting board
  • 1 chef's knife
  • measuring spoons
  • measuring cups
  • 1 whisk
  • 1 tongs

Ingredients
  

  • 4 chicken breasts, boneless and skinless or 2 cups canned chicken for a shortcut!
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 3 ripe avocados, diced
  • 4 ears corn, kernels removed or about 1 cup frozen corn, thawed
  • 1/4 cup green onion, chopped
  • 1/4 cup fresh dill
  • 1/2 cup red bell pepper, diced
  • 1/4 cup feta cheese
  • avocado oil
  • salt and pepper to taste

Dressing Ingredients

  • 1/3 cup olive oil
  • 3 tbsp white wine vinegar
  • 3 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Drizzle avocado oil over chicken breasts. Season both sides with salt, pepper, paprika, smoked paprika, cumin, chili powder, garlic powder, and onion powder.
  • Sear the chicken for 4 minutes on each side over medium-heat in an oven-safe skillet.
  • Transfer the skillet to the oven and roast for 7 minutes, or until chicken is fully cooked to 165 degrees.
  • Remove from oven and let rest for 5 minutes before cutting into bite-sized pieces.

For the Dressing

  • In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.

Assemble the Salad

  • In a large serving bowl, combine diced avocado, corn, cooked chicken, green onion, dill, red bell pepper, and crumbled feta cheese.
  • Pour dressing over the salad.
  • Gently toss to combine, being careful not to mash the avocado.
  • Taste and season with extra salt and pepper if needed.
  • Plate as a salad or inside a brioche bun for an amazing sandwich!
Keyword avocado corn chicken salad, healthy salads, summer salads