Chicken Avocado And Sweetcorn Salad Recipes

CHICKEN AVOCADO SALAD

Chicken Avocado Salad image

This is the first time I've ever shared this recipe, but it's one that my family and friends request for every outing we have! I like to serve it with crackers or sometimes in pita bread for a filling grab-and-go lunch. -Karlene Johnson, Mooresville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1 medium ripe avocado, peeled and cubed
2 tablespoons lemon juice, divided
2 cups cubed cooked chicken
2 cups seedless red grapes, halved
1 medium tart apple, chopped
1 cup chopped celery
3/4 cup mayonnaise
1/2 cup chopped walnuts, toasted
1/2 teaspoon ground ginger
Lettuce leaves, optional

Steps:

In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired.

Nutrition Facts : Calories 546 calories, Fat 44g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 252mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 5g fiber), Protein 19g protein.

CHICKEN AVOCADO AND SWEETCORN SALAD

Chicken Avocado and Sweetcorn Salad image

I was once fortunate enough to go on a trek in Indonesia, where the guide provided us lunch which consisted of local fruits and vegetables. He showed us a simple technique using the avocado which was to halve it, slice it within its skin and then add salt and lemon juice. Since then, I have always insisted my avocado is prepared in this same way as it really brings out the flavour in a spectacular way.

Provided by everydaychef

Categories Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 free range chicken breasts
12 cherry tomatoes
salad leaves
10 new potatoes
1 (250 ml) can sweetcorn
1 avocado
1 tablespoon lemon juice
salt
10 ml extra virgin olive oil
5 ml balsamic vinegar

Steps:

Griddle the chicken breats on a high heat for approx 7 mins each side. The meat is cooked when the juice has no trace of pink when a fork or skewer is poked in the side.
Let the meat rest for 5 minutes.
Meanwhile, boil the potatoes until tender - about 12 minutes. Crush lightly in the pan and sprinkle some slat and drizzle a little olive oil over
Assemble the salad leaves, tomatoes and sweetcorn and add the potatoes.
Halve the avocado, remove the stone. Then slice lengthways in the skin. Sprinkle with salt and drizzle with lemon juce making sure they get down into the cracks between slices. Turn the avocado out into the salad.
Slice the chicken into stips and arrange on top of the salad.
Add olive oil and balsamic vinegar dressing (or dressing of your choice).

Nutrition Facts : Calories 1192.3, Fat 34.3, SaturatedFat 7, Cholesterol 92.8, Sodium 337.4, Carbohydrate 177.6, Fiber 28.4, Sugar 13.2, Protein 52.6

COPYCAT SOUTHWEST CHICKEN SALAD

Copycat Southwest Chicken Salad image

My husband and I ordered and devoured this salad from Applebee's three separate times before we finally asked the waitress for the dressing ingredients. She kindly shared the recipe with us, and now I whip up this hearty main-dish salad with its tangy sauce often. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/3 cup chopped red onion
1/4 cup pickled jalapeno slices, chopped
1/4 cup coleslaw salad dressing
1 tablespoon juice from pickled jalapeno slices
1 tablespoon lime juice
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup frozen corn
3 cups chopped romaine
1/4 cup chopped sweet red pepper
1/4 cup chopped seeded tomatoes
1/4 cup canned black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup tri-color tortilla strips

Steps:

Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions., Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.

Nutrition Facts : Calories 557 calories, Fat 26g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 826mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein.

AVOCADO CHICKEN SALAD

Avocado Chicken Salad image

I was looking for a quick snack to take to work with me when I created this avocado chicken salad. Everyone I have made it for loves it! Serve with your favorite bread, chips, pita bread, etc.

Provided by mylinda

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound shredded, cooked chicken breast meat
¼ cup mayonnaise
¼ cup plain Greek yogurt
1 medium avocado, chopped
1 stalk celery, diced
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped green onions
1 tablespoon garlic powder
1 teaspoon chopped fresh cilantro
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 8.1 g, Cholesterol 93.2 mg, Fat 28 g, Fiber 3.9 g, Protein 33.5 g, SaturatedFat 5.7 g, Sodium 460.2 mg, Sugar 1.8 g

CHICKEN, CORN AND AVOCADO SALAD

Chicken, Corn and Avocado Salad image

Relish this chicken, corn and avocado salad - a flavorful side dish that can be made ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup fresh corn kernels (from 2 medium ears)
2 tablespoons reduced-fat mayonnaise or salad dressing
2 tablespoons fat-free sour cream
2 tablespoons lime juice
2 teaspoons 40% less-sodium taco seasoning mix
3 cups shredded cooked chicken
1 small red bell pepper, finely chopped (1 cup)
2 medium green onions, finely chopped (2 tablespoons)
1/2 small avocado, pitted, peeled and cubed (1/2 cup)
2 tablespoons chopped fresh cilantro

Steps:

In 1-quart saucepan, heat 2 inches of water to boiling. Add corn; reduce heat. Simmer uncovered 5 minutes; drain. Rinse with cold water; drain.
In large salad bowl, mix mayonnaise, sour cream, lime juice and seasoning mix with wire whisk. Add chicken, corn, bell pepper and onions; toss to coat.
Gently stir in avocado; sprinkle with cilantro.

Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 95 mg, Fat 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g

CHICKEN, NECTARINE AND AVOCADO SALAD

Chicken, Nectarine and Avocado Salad image

This salad is really summery and comes together very quickly. Using granola adds crunch and makes it different. I've tried using a various types of granola, and our favorites have been those that aren't overly sweet but have lots of nuts. —Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

6 ounces fresh baby spinach (about 8 cups)
2 medium nectarines, thinly sliced
2 cups cubed cooked chicken
1 cup crumbled feta cheese
1/2 cup poppy seed salad dressing
1 medium ripe avocado, peeled and sliced
1 cup granola with fruit and nuts

Steps:

In a large bowl, combine spinach, nectarines, chicken and feta. Drizzle with dressing; toss to coat. Top with avocado and granola. Serve immediately.

Nutrition Facts : Calories 561 calories, Fat 32g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 539mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 7g fiber), Protein 30g protein.

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