Description
A bright and creamy salad packed with protein, combining shredded chicken and sweet corn with crunchy bell pepper and creamy avocado, dressed in a tangy lime-Greek yogurt dressing.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2 cups corn (fresh or canned)
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 1 lime, juiced
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup feta cheese (optional)
- 1/4 cup Greek yogurt (for dressing)
Instructions
- Gather and prep the ingredients. Shred the cooked chicken into bite-size pieces, dice the red bell pepper, red onion, and avocado, chop the cilantro, and juice the lime.
- In a large mixing bowl, combine the cooked chicken, corn, diced red bell pepper, red onion, and chopped cilantro. Sprinkle the cumin over the mixture and season lightly with salt and pepper.
- For a charred flavor, heat a skillet over medium-high heat, drizzle with oil, and sauté the corn for 3–4 minutes until lightly browned. Let cool slightly.
- Add the diced avocado and drizzle lime juice over the salad. Mix Greek yogurt with a pinch of salt and pepper, then spoon over the salad. If desired, gently fold in feta cheese.
- Toss everything together until well mixed and serve chilled or at room temperature.
Notes
Serve chilled for the best texture. Store in an airtight container for up to 3 days. Add avocado right before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg