Creamy Grilled Chicken Avocado Corn Salad

A fresh, creamy and protein-packed salad loaded with juicy grilled chicken, sweet corn, creamy avocado, crisp vegetables, and a zesty homemade dressing. Perfect for lunch, meal prep, or a light dinner!

Ingredients

For the Grilled Chicken

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp chili powder, optional
• 1 tbsp fresh lemon juice

For the Salad

• 2 cups romaine lettuce, chopped
• 1 cup corn kernels, grilled or cooked
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, finely sliced
• ¼ cup fresh cilantro or parsley, chopped
• ¼ cup crumbled feta cheese, optional

Creamy Dressing

• ½ cup Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp fresh lime or lemon juice
• 1 tbsp olive oil
• 1 small garlic clove, minced
• ½ tsp honey or maple syrup
• ½ tsp paprika
• ¼ tsp cumin
• Salt and black pepper, to taste
• 1–2 tbsp water, as needed to thin

Instructions

1. Season the chicken:
   Rub the chicken breasts with olive oil, paprika, garlic powder, onion powder, oregano, salt, pepper, chili powder, and lemon juice.
2. Grill the chicken:
   Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 5–7 minutes per side, depending on thickness, until cooked through and the internal temperature reaches 165°F (74°C).
3. Rest and slice:
   Transfer the chicken to a plate and let it rest for 5 minutes. Slice into strips or bite-sized pieces.
4. Prepare the corn:
   If using fresh corn, grill the corn until lightly charred, turning occasionally. Let it cool slightly, then cut the kernels from the cob. Canned or frozen cooked corn can also be used.
5. Make the dressing:
   Whisk together Greek yogurt, mayonnaise, lemon/lime juice, olive oil, garlic, honey, paprika, cumin, salt, and pepper. Add a little water until you reach your preferred creamy consistency.
6. Build the salad:
   Add romaine, corn, avocado, tomatoes, cucumber, red onion, and cilantro to a large bowl.
7. Add chicken:
   Arrange the sliced grilled chicken over the salad.
8. Dress and serve:
   Drizzle with the creamy dressing and gently toss. Sprinkle with feta if desired. Serve immediately.

Nut Information

• Contains nuts: No.
• Peanuts: No.
• Tree nuts: No.
• Nut-free: Yes, as written.
• If using packaged mayonnaise, yogurt, feta, or other prepared ingredients, check the label for possible cross-contact with nuts.
• Optional toppings such as almonds, walnuts, or pecans would make the recipe no longer nut-free.

Approximate Nutrition

Per serving, assuming 4 servings and including the dressing/feta:

• Calories: ~430
• Protein: ~35 g
• Carbohydrates: ~24 g
• Fat: ~23 g
• Fiber: ~7 g
• Sugar: ~7 g

Nutrition can vary depending on the chicken size, avocado, mayonnaise, feta, and other brands used.

Q&A

Q: Can I make this salad ahead of time?
Yes. Prepare the chicken, vegetables, corn, and dressing ahead of time, but keep the avocado and dressing separate until serving.

Q: Can I use leftover grilled chicken?
Absolutely. Leftover grilled or roasted chicken works very well.

Q: Can I use canned corn?
Yes. Drain it well. For extra flavor, quickly sauté or grill it until lightly browned.

Q: Can I make this without mayonnaise?
Yes. Replace the mayonnaise with additional Greek yogurt for a lighter dressing.

Q: Is this salad high in protein?
Yes. Chicken and Greek yogurt provide a substantial amount of protein, with approximately 35 g per serving depending on ingredients.

Q: Can I make it low-carb?
Yes. Reduce or omit the corn and honey/maple syrup in the dressing. The avocado, chicken, lettuce, and vegetables can remain.

Q: Can I make the dressing dairy-free?
Yes. Use an unsweetened dairy-free yogurt alternative.

Q: How do I stop the avocado from browning?
Toss the diced avocado gently with a little lemon or lime juice and keep it refrigerated until serving.

Q: How long does the salad keep?
The chicken, vegetables, corn, and dressing can generally be refrigerated for about 3 days when stored separately. For the best texture, add avocado just before serving.

Q: What can I serve with this salad?
It works well as a complete meal on its own, or you can serve it with whole-grain pita, roasted potatoes, or a light soup.