Description
This vibrant Chicken Avocado Corn Salad with Cilantro Lime Dressing is a fresh, flavorful, and healthy meal perfect for a quick lunch or light dinner. Tender thinly sliced chicken breast is seasoned with a blend of spices and cooked to perfection, then combined with crisp cucumbers, sweet cherry tomatoes, crunchy red onion, fresh corn, and creamy diced avocado. The zesty cilantro lime dressing ties all the ingredients together with a refreshing citrusy kick.
Ingredients
Scale
For the Chicken:
- 1/2 lb. chicken breast (boneless, skinless, and thinly sliced)
- 1 Tablespoon extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 1/8 teaspoon oregano
- 1/2 lime (juiced)
For the Dressing:
- 3 Tablespoon lime juice
- 2 Tablespoon extra virgin olive oil
- 1 Tablespoon cilantro (chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
For the Salad:
- 1 english cucumber (halved and sliced)
- 1 cup cherry tomatoes (halved)
- 1/4 medium red onion (thinly sliced)
- 1 ear of corn (cooked and kernels removed)
- 1 avocado (diced)
Instructions
- Prepare and Cook the Chicken: In a bowl, combine the thinly sliced chicken breasts with olive oil, salt, black pepper, smoked paprika, onion powder, garlic powder, ground cumin, chili powder, oregano, and juice from half a lime. Mix well to coat the chicken evenly. Heat a skillet over medium heat and cook the chicken slices for about 5-7 minutes, turning occasionally, until fully cooked and lightly browned. Remove from heat and set aside to cool slightly.
- Make the Cilantro Lime Dressing: In a small bowl, whisk together the lime juice, extra virgin olive oil, chopped cilantro, salt, black pepper, and crushed red pepper flakes until well combined and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the halved sliced English cucumber, cherry tomatoes, thinly sliced red onion, cooked corn kernels, and diced avocado. Add the cooked chicken to the bowl. Pour the cilantro lime dressing over the salad ingredients and gently toss everything together until well coated with the dressing.
- Serve: Divide the salad into four bowls or plates and serve immediately. Optionally, garnish with additional cilantro or lime wedges for extra flavor.
Notes
- For the best flavor, use fresh lime juice instead of bottled juice.
- Cook the corn by boiling or grilling before removing kernels for the salad.
- You can substitute chicken breast with chicken thighs if preferred.
- This salad is best served fresh. If storing leftovers, keep the dressing separate and add avocado just before serving to prevent browning.
- Adjust the crushed red pepper flakes to your spice preference.
