Avocado Chicken Salad (with Corn)
Our easy recipe for fresh and delicious Avocado Chicken Salad includes corn, apple, and edamame to make this a healthy and filling summer dish. Prepare in advance and enjoy this delicious salad at picnics and potlucks!
Healthy and Delicious Avocado Chicken and Corn Salad
We all know there’s nothing better to enjoy on a hot day than a perfectly chilled, slightly crunchy, and sweet salad. Something that is filling and hearty, yet is still on the lighter side. And bonus if you don’t have to do any actual cooking to prepare it!
This Avocado Chicken with Corn Salad checks all of the boxes, and then some. It’s a no-cook salad that is also mayo-free but still has a great creamy texture thanks to the avocados.
You’ll love this super simple dump-and-toss salad that you can make in only 15 minutes. It can even be prepared several hours in advance. And even though it includes just a handful of wholesome ingredients there are LOTS of big and delicious flavors in every bite!
Ingredients You Need
Because lime juice is used as the base of the dressing, this salad can be made several hours ahead of serving, without browning the avocado or apple chunks. It also includes cooked chicken, so it’s great to make with store-bought rotisserie chicken or crockpot shredded chicken.
For this delightful summer salad recipe you need:
- Cooked chicken – chopped or shredded
- Avocados – cut into chunks
- Frozen corn – thawed
- Frozen shelled edamame – thawed
- Firm apple – cut into 3/4 inch chunks
- Scallions – chopped
- Lime – juice
- Honey – or agave nectar
- Seasonings – garlic powder, salt, and pepper
How to Make Avocado Chicken Salad with Corn
This 15 minute no-cook summer salad recipe is made in 3 simple steps:
- Set out a large mixing bowl. Add the cooked chicken, avocado chunks, corn, edamame, apple, and scallions.
- Squeeze one very juicy lime over the top of the salad. Drizzle with 1 to 2 teaspoons of honey. The sprinkle with garlic powder, and a generous amount of salt and pepper.
- Gently toss the salad to fully coat all of the ingredients with the lime juice and seasonings. Be careful not to break apart the avocado chunks. Taste, then add salt and pepper if needed.
Serve immediately, or cover and chill until ready to use.
Get the Full Avocado Chicken Salad (with Corn) Recipe + Video Below
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Recipe Variations
- Feel free to omit the edamame, or swap with black beans for a southwestern kick.
- I prefer sweet red apples, but you can use green granny smiths for more of a tangy, tart bite.
- In a pinch, you can use canned corn instead of frozen. Just be sure to thoroughly rinse and drain them first. If you’re feeling extra ambitious, you can steam fresh corn and cut off the cooled kernels to use.
- Add diced red or white onion for extra crunch and flavor.
- Make this a vegetarian avocado and corn salad by subbing chicken for rinsed and drained garbanzo beans. For a vegan version, also sub the honey for agave nectar.
How to Keep Homemade Avocado Chicken Salad
This dish will stay delicious for several hours after it’s made. Store in a sealed container with a lid, and keep in the fridge until ready to serve.
The lime juice will keep the avocados nice and green for the day. However, after more than a day or so the avocados won’t have quite the same lovely fresh taste.
Looking for More Healthy Summer Salad Recipes?
- Fresh Peach Salad Recipe with Basil
- The Ultimate Southern Chicken Salad Recipe
- Grilled Tuna and Avocado Salad
- Summer Cobb Salad Recipe
- Grilled Corn Salad with Smoky Vinaigrette
Avocado Chicken Salad with Corn Recipe + VIDEO
Ingredients
- 4 cups cooked chicken chopped or shredded
- 2 ripe avocadoes cut into 1 inch chunks
- 1 cup frozen corn thawed
- 1 cup frozen shelled edamame thawed
- 1 cup firm apple cut into ¾ inch chunks
- ¾ cup chopped scallions
- 1 large juicy lime juiced
- 1-2 teaspoons honey
- ¼ teaspoon garlic powder
- Salt and pepper
Instructions
- Set out a large mixing bowl. Add the cooked chicken, avocado chunks, corn, edamame, apple, and scallions.
- Squeeze one very juicy lime over the top of the salad. Drizzle with 1 to 2 teaspoons of honey. The sprinkle with garlic powder, and a generous amount of salt and pepper.
- Gently toss the salad to fully coat all of the ingredients with the lime juice and seasonings. Be careful not to break apart the avocado chunks. Taste then salt and pepper if needed.
- Serve immediately, or cover and chill until ready to use.
Video
Notes
Nutrition
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Super easy, super delicious!
The creaminess that the avocado gave this recipe is all that I ever needed in a chicken salad. This will be my go to lunch recipe this summer!