Avocado Chicken Salad

This chicken recipe, Avocado Chicken Salad, leans on fresh lime or lemon juice, olive oil and salt. It makes 6 servings and takes about 15 minutes.

• Yield 6 servings
• Ready in 15 minutes

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
• 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

1. In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well.
2. 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.
3. Serve immediately. If making ahead of time, mix everything together except the avocados. Refrigerate the salad and stir in chopped avocados right before serving.

Dress it just before it goes to the table so the leaves stay crisp.