Chicken, Corn & Avocado Power Salad
A vibrant and satisfying power salad featuring tender shredded chicken, sweet roasted corn, creamy avocado, and salty feta, all brought together with a bright lemon-herb vinaigrette.
For 2 servings
Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic (if using), honey or maple syrup (if using), salt, and black pepper until well combined. Set aside.
If not pre-roasted, roast corn kernels: Preheat oven to 400°F (200°C). Toss corn kernels with a drizzle of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 10-15 minutes, or until slightly charred. Let cool slightly.
Prepare the chicken: If using a whole rotisserie chicken, shred 8 ounces of the breast or thigh meat using two forks or your hands.
Prepare the avocado: Halve the avocado, remove the pit, scoop out the flesh, and slice it into even pieces.
Assemble the salads: Divide the mixed greens evenly between two large bowls or plates, forming a bed.
Arrange toppings: Evenly distribute the shredded chicken, roasted corn kernels, and sliced avocado over the greens in each bowl.
Finish with cheese: Sprinkle the crumbled feta cheese over the top of each salad.
Dress and serve: Drizzle the prepared lemon-herb vinaigrette generously over both salads. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Meal Prep Friendly: Prepare the dressing, roast the corn, and shred the chicken ahead of time. Store components separately and assemble just before eating for the freshest salad.
- 2Perfectly Roasted Corn: For extra flavor, pan-sear frozen corn kernels in a hot skillet with a touch of oil until lightly browned and slightly sweet before adding to the salad.
- 3Avocado Freshness: To prevent avocado from browning if prepping ahead, toss slices lightly with a little extra lemon juice from the dressing.
- 4Customize Your Greens: While arugula offers a peppery bite, feel free to use spinach, romaine, or a spring mix based on your preference.
Adapt it for your goals.
Protein Swap
Replace shredded chicken with grilled shrimp, pan-seared halloumi cheese, or black beans for a vegetarian option.
Grain BoostGrain Boost
Add 1/2 cup of cooked quinoa or farro to each salad for added fiber and a heartier meal.
Spicy KickSpicy Kick
Incorporate thinly sliced jalapeños, a pinch of red pepper flakes into the dressing, or a dash of hot sauce for a touch of heat.
Why this is on our healthy list.
Rich in Healthy Fats
Avocado provides monounsaturated fats, which are beneficial for heart health and help with nutrient absorption of fat-soluble vitamins.
High in Protein
Chicken is an excellent source of lean protein, essential for muscle repair, growth, and promoting a feeling of satiety, helping to manage hunger.
Fiber-Packed Vegetables
Mixed greens and corn contribute dietary fiber, supporting digestive health, stabilizing blood sugar, and promoting a feeling of fullness.
Frequently asked questions
Yes, you can use canned corn, but make sure to drain and rinse it thoroughly. For best flavor and texture, you can still quickly pan-sear it in a hot skillet to get a slight char and enhance its natural sweetness.
