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Chicken Avocado Corn Salad

Delicious Chicken Avocado Corn Salad recipe that’s loaded with flavor and texture, tossed in with a delicious and tangy maple lime dressing. An easy chicken salad recipe that’s perfect as a side dish or served on its own.

This protein-packed chicken and avocado salad recipe are so filling and satisfying. Full of flavor with simple cilantro, maple and lime dressing. The best ever chicken salad recipe without using any greens to keep in simple and easy to put together. An easy and healthy chicken salad recipe to add to your dinner table so everyone can enjoy it.


Salad Ingredients

  • 2 Cups Rotisserie Chicken Breast shredded or chopped
  • 4 Hard-boiled Eggs peeled and chopped
  • 2 Large Avocados
  • 1½ Cup Corn drained
  • 3-4 Green Onions sliced
  • 2 Tbsp Cilantro chopped

Lemon Dressing:

  • 2 Tbsp Freshly Squeezed Lime Juice
  • 1 Tsp Maple Syrup
  • 1 Tsp Dijon Mustard
  • 3 Tbsp Extra Virgin Olive Oil
  • Kosher salt and pepper, to taste


Make the Dressing:  In a small mixing bowl, whisk lemon juice, maple syrup, mustard, olive oil, salt, and pepper, mix well and set aside.

Cook Eggs: Place the eggs in a saucepan and cover them with water by an inch.nCover with lid and bring to a boil over medium heat. Boil for 10-12 minutes.

Chop Eggs: Remove the eggs with a slotted spoon and run under cold running water. Peel and chop them; set aside.

Prepare other ingredients: Chop chicken or use two forks shred and pull the chicken apart. Slice the avocado in half lengthwise around the seed. Open the halves to expose, remove the pit, at this point you can either scoop the flesh out of it using a spoon or gently make a cross-hatch pattern using a sharp knife. Use a spoon to scoop out the cubes. Be careful not to break through the peel. Next, finely chop the green onion and cilantro.

Mix everything in a bowl: Place the shredded chicken, chopped avocados, corn, green onion, and cilantro. Stir in the dressing and toss well until thoroughly combined.

Garnish and serve: Arrange sliced boiled eggs on top and garnish with more cilantro.

​ Nutrition

Calories: 381kcal | Carbohydrates: 16g | Protein: 30g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 195mg | Sodium: 326mg | Potassium: 701mg | Fiber: 6g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg