Avocado Chicken Salad

Top down view of a white bowl filled with diced chicken, diced avocado, chunks of fresh corn, and bacon bits.

Yield: 6 servings

Prep Time: 15

Total Time: 15

Ingredients

Dressing:

3 tablespoons fresh lime or lemon juice, or a combination of both
2 tablespoons olive oil
½ teaspoon salt, I use coarse, kosher salt
Pinch black pepper, I use coarsely ground pepper

Salad:

2 cups chopped cooked chicken (see note)
1 cup corn kernels, fresh (cooked) or frozen and thawed
2 medium/large ripe avocados, peeled and diced
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro or parsley

Optional Add-ins:

Halved cherry tomatoes
Cooked, crumbled bacon
Feta cheese

Instructions

In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well.
Add all the salad ingredients to a large bowl. Drizzle with the dressing and toss to combine. Add optional add-ins if desired. Season to taste with additional salt and pepper, if needed.
Serve immediately. If making ahead of time, mix everything together except the avocados. Refrigerate the salad and stir in chopped avocados right before serving.

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the salad (but do not include the optional add-ins as those are added based on personal preference).

For the chicken: a rotisserie chicken works great as does marinated grilled chicken (this lemon garlic grilled chicken is my favorite and super delicious in this salad) or even canned, drained chicken, if that's your thing.

Stovetop Chicken: here's a really easy way to cook chicken on the stovetop for recipes like this.

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