Chicken, Avocado & Grilled Corn Salad

This salad screams summer. I love fresh vegetables right from the garden.  Well, someone else’s garden.  In the future I really want my own. I can grow basil like nobody’s business but I just can’t (don’t) have it for the rest.  So that’s where my mom comes in. She has an awesome garden and almost every time I talk to her she’s weeding the garden or canning something in the kitchen. Props to Mom!

With the help of my 2 year old, you know the one that always drags her chair into the kitchen as soon as she hears a spoon come out of the drawer, we made the dressing for the salad.  It was a mixture of mayo, sour cream, milk and reduced sodium taco seasoning.  That’s it!

After making the dressing, I grilled the corn on my cast iron grill pan for about a total of 8 minutes.  I wanted some nice char to add to the flavor of the salad.  Once that’s done, allow to cool and remove the kernels from the cob.

To the dressing, it’s time to add the ingredients.  Some ingredients to use is chicken, avocado, grilled corn, green onions and red bell peppers.  I needed a punch of color so I used red bell peppers.  Tomatoes would work perfectly fine too if you like the taste of tomatoes. I just don’t.  Substitute for what you like.  The final step is to add in the juice of one lime and combine.  I promise you that the lime helps so don’t leave out that step.

You’re done. All you need to do now is put some lettuce on your plate and top with the mixture.

Print Recipe
Chicken, Avocado & Grilled Corn Salad
  1. In a large bowl, combine mayonnaise, sour cream, milk and a package of taco seasoning. Whisk together until smooth and set aside.
  2. Either using a grill pan (medium heat) or on the grill, place four whole pieces of corn on cob on unit. Char the corn for about 8 minutes or until you see a good amount of black spots on corn. See picture above for help. When done, remove corn and allow to cool. Once cooled, using a knife, remove the corn from the cob and place in bowl with dressing.
  3. Cube avocado and red bell pepper into small bites and add to dressing.
  4. Thinly slice green onions and shred the chicken and add to dressing. Juice one whole lime.
  5. Using a spoon, mix together all ingredients together and refrigerate for about 1 hour.
  6. Place lettuce of choice on the bottom and top with chicken, avocado and grilled corn dressing and serve with cheese or as is.
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