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Final dish of Chicken Avocado Corn Salad

Chicken Avocado Corn Salad

A fresh, colorful, and protein-packed salad made with juicy chicken, creamy avocado, and sweet corn. This healthy meal is light yet filling, perfect for weight loss, meal prep, or a quick balanced lunch that keeps you energized without feeling heavy.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2
Course: dinner, high protien recipe, low calories, Lunch, Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g chicken breast Cooked & sliced
  • 1 cup Grilled or canned (drained) Grilled or canned (drained)
  • 1 avocado Diced
  • 1/2 cup cherry tomatoes Halved
  • 1/4 small red onion Finely chopped
  • 1–2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt To taste
  • Black pepper To taste
  • Fresh parsley or cilantro Chopped
  • Chili flakes Pinch

Equipment

  • Knife
  • Cutting board
  • Non-stick pan or skillet
  • Mixing bowl (large)
  • Mixing spoon or tongs
  • Measuring spoons
  • Citrus juicer (optional)

Method
 

  1. Season and cook the chicken in a pan until fully cooked and golden. Let it rest, then slice.
  2. Prepare the corn by grilling or draining if using canned.
  3. Chop the avocado, tomatoes, and onion into even pieces.
  4. Slice the chicken into strips or bite-sized pieces.
  5. Combine chicken, corn, avocado, onion, and tomatoes in a bowl.
  6. Add olive oil, lemon juice, salt, and pepper. Toss gently.
  7. Garnish with fresh herbs and optional chili flakes.

Notes

  • Protein: ~30-35 g
  • Fat: ~18 g
  • Carbohydrates: ~25 g
Notes
  • Use grilled chicken for extra flavor
  • Add dressing just before serving for freshness
  • Choose ripe but firm avocado
  • Adjust lemon for more tanginess
  • Add extra veggies for more volume