Chicken, Corn & Avocado Power Salad
A vibrant, protein-packed salad loaded with juicy grilled chicken, sweet corn, and creamy avocado. Tossed with crisp greens and a zesty lime dressing, it's a filling meal that tastes like a cafe treat. Ready in about 30 minutes.
For 4 servings
- prep · ~5 min
Season the chicken breasts.
1.Pat the chicken breasts dry with paper towels.2.Rub with 1 tbsp olive oil.3.Season both sides with cumin powder, smoked paprika, a pinch of salt, and a pinch of black pepper.TIPBringing chicken to room temperature for 10 minutes ensures even cooking. - grill · ~15 min
Grill the chicken and corn.
1.Heat a grill pan over medium-high heat until very hot.2.Grill chicken breasts for 6-7 minutes per side, until internal temperature reaches 165°F (74°C).3.At the same time, place corn on the grill, turning occasionally until kernels are tender and charred in spots, about 10 minutes.4.Transfer chicken to a plate to rest for 5 minutes, then slice against the grain.TIPDon't move the chicken too soon — it releases naturally when a nice sear forms. - prep · ~4 min
Cut the corn kernels off the cob.
1.Let the grilled corn cool slightly until safe to handle.2.Stand one cob vertically on a cutting board and slice downward to remove the kernels.3.Repeat with the second cob and collect the kernels in a bowl.TIPPlacing the cob inside a bundt pan center hole catches flying kernels — or just use a wide bowl. - mix · ~3 min
Make the lime dressing.
1.In a small bowl, combine 2 tbsp olive oil, lime juice, minced garlic, and honey.2.Whisk vigorously until the dressing emulsifies and thickens slightly.3.Season with a pinch of salt and black pepper. - assemble · ~5 min
Assemble the salad.
1.In a large mixing bowl, combine chopped romaine lettuce, grilled corn kernels, halved cherry tomatoes, and sliced red onion.2.Pour half the dressing over the greens and toss gently to coat.3.Top with sliced grilled chicken and diced avocado.4.Drizzle the remaining dressing over the top and scatter with fresh cilantro.TIPAdd avocado just before serving to prevent browning. - serve
Serve immediately while chicken is still warm.
Divide the salad evenly among 4 bowls or plates. Serve with extra lime wedges on the side if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken dry before seasoning to ensure the spice rub adheres and creates a crust.
- 2Let grilled chicken rest 5 minutes before slicing to keep juices locked in.
- 3Grill corn in its husk for extra moisture, or husk it for deeper char marks as written.
- 4Cut avocado just before assembling to prevent oxidation and browning.
- 5Use a bundt pan or wide bowl to catch corn kernels when cutting off the cob.
- 6Whisk dressing in a jar with a tight lid for quick emulsification—shake vigorously.
Adapt it for your goals.
High-protein
Add a hard-boiled egg or extra 100g grilled chicken for a post-workout boost with more satiating protein.
vegetarianVegetarian
Replace chicken with black beans or grilled halloumi for a meatless version that keeps the smoky, charred flavour profile.
low oilLow-oil
Halve the olive oil in the dressing and replace with extra lime juice or a splash of water for a lighter, tangier option.
spicySpicy
Add a diced jalapeño or a pinch of cayenne to the dressing for heat that complements the sweet corn and creamy avocado.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety.
Rich in Healthy Fats
Avocado offers monounsaturated fats that support heart health and help absorb fat-soluble vitamins from the salad.
Packed with Fiber
Romaine lettuce, corn, and avocado contribute dietary fiber for digestive health and prolonged fullness.
Antioxidant-Rich Ingredients
Cherry tomatoes, cilantro, and lime juice provide vitamin C and other antioxidants that support immune function.
Frequently asked questions
Yes, thaw and pat dry the kernels, then sauté in a hot pan with a little oil until charred for similar flavour.
