Ingredients
2 large ripe avocados, pitted and peeled
2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
¼ cup red onion, finely diced
½ cup corn kernels (fresh, canned, or frozen/thawed)
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice (essential to prevent browning)
1 tablespoon mayonnaise or Greek yogurt (optional, helps stabilize the green color)
½ teaspoon garlic powder
Salt and freshly ground black pepper to taste
Optional: Jalapeño slices for heat, or cherry tomatoes
Instructions
1. **Mash Avocado:** In a large bowl, place the avocado flesh, lime juice, mayonnaise (if using), garlic powder, salt, and pepper. Mash with a fork until creamy but still slightly chunky.
2. **Combine Ingredients:** Add the shredded chicken, diced red onion, corn, and chopped cilantro to the bowl.
3. **Toss:** Gently toss everything together until the chicken and vegetables are evenly coated in the creamy avocado dressing.
4. **Taste Test:** Taste and adjust seasoning. Add more salt or an extra squeeze of lime juice if needed for brightness.
5. **Serve:** Serve immediately on toasted sourdough, in lettuce wraps, or with crackers. If storing, press plastic wrap directly against the surface of the salad to minimize browning.
Notes
Storage Strategy: Because avocados oxidize (turn brown), this salad is best eaten within 1-2 days. To keep it green longer, keep the pit in the container and press plastic wrap tightly against the surface of the salad before putting the lid on.
Chicken Prep: This is the perfect use for leftover roast chicken. If cooking from scratch, poaching chicken breasts ensures they are moist and tender.
Texture: If you like a crunch, add diced celery or cucumber.
Dietary Info: This recipe is naturally Gluten-Free and Dairy-Free (if you skip the yogurt/mayo or use compliant brands).
- Prep Time: 15
- Category: Lunch
- Method: No-Cook
- Cuisine: Healthy / American
- Diet: Gluten Free