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Chicken, Avocado and Corn Salad

Chicken, Avocado and Corn Salad

  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
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  • 4 Boneless, skinless chicken breasts
  • 2 tsp Lemon–herb seasoning
  • 2 ears Fresh corn, husked
  • 1 Lime, zested and juiced
  • 3 tbsp Olive oil
  • 1 tsp Yellow mustard
  • 5 oz Mixed salad greens
  • 2 Avocados, sliced


  1. Preheat grill to medium-high heat.
  2. Coat grill rack with nonstick cooking spray.
  3. Season chicken with seasoning and pepper to taste. Grill chicken 7 – 8 minutes per side or until an instant-read thermometer registers 165°F.
  4. Meanwhile, grill corn 4 – 5 minutes, turning often.
  5. Transfer chicken and corn to a cutting board. When cool enough to handle, cut corn from cob and set aside. Thinly slice chicken and set aside.
  6. For the dressing, in a small bowl whisk together lime juice, lime zest, oil, mustard, and salt and pepper to taste.
  7. Place salad greens on 4 plates. Top with corn, chicken and avocado slices.
  8. Drizzle dressing evenly over each salad, and serve.