Grilled Chicken and Avocado Salad with Sweet Corn
500 kcal · 55 g protein · 10 minutes · 1 servings
A fresh and satisfying salad featuring tender grilled chicken breast, creamy avocado, sweet corn kernels, and crisp mixed greens, all brought together with a drizzle of olive oil. This dish is perfect for a healthy lunch or light dinner, delivering balanced flavors and textures.
500 kcal
55 g protein
10 minutes
Ingredients
- Grilled chicken breast 6 oz
- Avocado 0.25 medium
- Mixed greens 2 cups
- Cooked sweet corn kernels 0.5 cup
- Olive oil 1 tbsp
Method
-
Prepare the chicken breast.
If your chicken breast is not already grilled, start by seasoning it lightly with salt and pepper. Heat a grill pan or regular pan over medium heat and add a small amount of olive oil to prevent sticking. Grill the chicken breast for about 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, let it rest for 5 minutes before slicing.
Tip: Use a meat thermometer to ensure the chicken is cooked safely without drying out. -
Prepare the avocado.
Cut the avocado in half lengthwise and remove the pit. Use a spoon to scoop out ¼ of the avocado flesh. Dice it into bite-sized pieces and set aside.
Tip: To check ripeness, gently press the avocado; it should yield slightly under pressure. -
Assemble the salad base.
Place 2 cups of mixed greens into a large bowl or plate. Add the cooked sweet corn kernels evenly over the greens.
Tip: Make sure the greens are well dried to prevent the salad from becoming soggy. -
Add sliced chicken and avocado.
Slice the rested grilled chicken breast into thin strips or bite-sized pieces. Arrange the chicken slices and diced avocado on top of the salad greens and corn.
Tip: Slicing the chicken against the grain will make it more tender to eat. -
Dress the salad.
Drizzle 1 tablespoon of extra virgin olive oil evenly over the salad. Optionally, add a pinch of salt and freshly ground black pepper to taste.
Tip: For extra flavor, you can squeeze a little fresh lemon juice over the salad before adding olive oil. -
Serve and enjoy.
Toss the salad gently if you prefer it mixed, or serve as is. Enjoy your fresh and nutritious grilled chicken and avocado salad with sweet corn immediately.
Tip: Serve with a slice of whole grain bread for a more filling meal.
Pro tips
- To save time, you can grill the chicken in advance and store it in the fridge for up to 2 days.
- If you don’t have fresh corn, canned sweet corn drained well works as a substitute.