Chicken Avocado Protein Salad Recipe
Chicken Avocado Protein Salad is a fresh, colourful and satisfying dish made with tender chicken, creamy avocado, sweet corn, red onion and fresh coriander. Tossed with zesty lime juice and olive oil, this easy salad delivers plenty of flavour and protein, making it perfect for a healthy lunch, light dinner or quick meal prep.
Equipment
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Large Spoon Or Silicone Spatula
- 1 Citrus Juicer –
- 1 Small Bowl –
Ingredients
- 2 medium cooked chicken breasts
- 2 ripe avocados
- ½ cup corn
- ¼ cup red or green onion
- 2 tablespoons fresh coriander
- 2 tablespoons lime or lemon juice
- 2 tablespoons olive oil
- Salt = to taste
- Black pepper = to taste
Instructions
Step 1: Prepare The Chicken
- Ensure the chicken is fully cooked and remove any skin or bones.
- Shred or chop the chicken into bite-sized pieces.
- Allow freshly cooked chicken to cool before using.
Step 2: Prepare The Avocado
- Cut the avocados lengthways and remove the stones.
- Scoop out the flesh and cut it into medium-sized cubes.
- Keep the avocado pieces intact rather than mashing them.
Step 3: Prepare The Corn And Onion
- Drain canned or thawed frozen corn thoroughly.
- If using fresh corn, cook and cool it before adding.
- Finely mince the red or green onion.
- Lightly roast or char the corn first for extra flavour, if desired.
Step 4: Add The Fresh Herbs
- Finely chop the fresh coriander.
- Add it to the bowl with the chicken, avocado, corn and onion.
Step 5: Make The Simple Dressing
- Add the lime or lemon juice and olive oil to a small bowl.
- Season with salt and freshly ground black pepper.
- Whisk briefly until combined.
Step 6: Bring Everything Together
- Add the chicken, avocado, corn, onion and herbs to a large mixing bowl.
- Drizzle over the citrus and olive oil dressing.
- Adjust the seasoning if needed.
- Gently fold everything together with a large spoon or spatula until evenly coated.
Step 7: Taste, Chill And Serve
- Taste and adjust the citrus juice, salt or pepper as needed.
- Refrigerate for 15–30 minutes if a chilled salad is preferred.
- Gently fold once more before serving.
- Serve immediately for the freshest texture.
Notes
- 🥑 Choose Ripe Avocados: Use ripe but firm avocados so they remain chunky and creamy without turning mushy when folded into the salad.
- 🍗 Use Tender Chicken: Cooked chicken breast works best, and leftover roast or rotisserie chicken can make this recipe even quicker.
- 🌽 Drain the Corn: Drain canned or thawed frozen corn thoroughly to prevent excess moisture from making the salad watery.
- 🍋 Use Fresh Citrus: Freshly squeezed lime or lemon juice adds a bright, zesty flavour and balances the richness of the avocado.
- 🌿 Add Fresh Herbs: Fresh coriander brings a vibrant flavour, but parsley or dill can be used if preferred.
- 🥄 Fold Gently: Combine the ingredients carefully to keep the avocado pieces intact and preserve the appealing texture.
- 🧂 Season To Taste: Start with a little salt and black pepper, then adjust after mixing to achieve the right flavour balance.
- ❄️ Serve Fresh: For the best colour, texture and flavour, serve the Chicken Avocado Protein Salad soon after preparation.
- 🌶️ Make It Your Own: Add cucumber, tomatoes, chilli or black beans for extra crunch, colour and flavour.