This Chicken Avocado Corn Salad is the answer to your sick-of-ordinary-salads prayers. Chock full of tasty chicken, sweet corn, creamy avocado, lime, and chili powder, this is a great dish to share — though you might just want to keep it all for yourself!
4 ears of corn, husked
2 tablespoons olive oil
salt and pepper, to taste
2 cups shredded or cubed cooked chicken rotisserie chicken works great!
2-3 medium-large avocados, diced
1/3 cup chopped cilantro
1/3 cup diced red onion, optional
3 tablespoons fresh squeezed lime juice t
3 tablespoons olive oil
1/4 teaspoon salt, or to taste
pepper to taste
1/4 teaspoon chili powder optional
Brush corn with olive oil, season generously with salt and pepper to taste. Grill over high heat for 6-8 minutes, turning throughout, until kernels begin to char a bit. Use a sharp knife to cut corn off the cob.
In a medium bowl combine corn, chicken, avocado, cilantro, and onions (if using).
Whisk together dressing ingredients. Pour over salad and toss to combine.
Serve immediately, or cover tightly and store chilled up to 8 hours. (If serving after chilling, take it out of the fridge about 30 minutes before serving – it tastes best closer to room temperature)