This time of year makes me long for easy lunches that are hearty enough to fill me up, but fresh, light and easy to prepare. My life is busy right. Too busy for complicated meal plans. So when I’m planning my lunches for the week I look for dishes that are easy to make and flavorful. One recipe that made it on my menu this week is a Spicy Roasted Corn, Chicken and Avocado Salad made using fresh Sunshine Sweet Corn, leftover chicken and in season produce.
I found this recipe on SunshineSweetCorn.com under the recipe tab. I’d never had corn and avocado in the same dish so I was looking forward to try this combination. I made the salad right after finishing my work out. By that time I was hungry and needed something quick to eat. The entire salad from start to finish took about 20-minutes and ten of that was broiling the corn.
I used Sunshine Sweet Corn in this recipe. It’s a super sweet corn and the best guarantee for a delicious, sweet tasting corn in April and May.
This easy salad adds a few fresh ingredients and a quick homemade dressing to liven up store-bought rotisserie or leftover chicken. For this recipe I used some leftover chicken thighs, because that’s what I had in the fridge. Precooked chicken is something you’ll usually find in my fridge because it’s my staple for quick weekly meals.
Ingredients
2 tablespoons lime juice
1 teaspoon chili powder
¼ teaspoon salt
4 ears fresh supersweet corn, husk and silk removed
2 cups diced cooked chicken (about 10 ounces)
1 cup halved grape or cherry tomatoes
¼ cup sliced radishes
2 fully ripened Hass avocados, halved, pitted and peeled
Spicy Salad Dressing, recipe follows
4 cups mixed salad greens in bite-sized pieces
Instructions
- Preheat broiler to high. In a small cup, combine lime juice, chili powder, and salt. Brush corn ears with the seasoning mixture; place on a broiler pan. Broil 6 inches from heat source until lightly browned; turn and continue broiling until barely cooked, a total of 7 to 10 minutes. Cool.
- Meanwhile, in a bowl, combine, chicken, tomatoes, and radishes. Cut each avocado into slices then cut slices in half crosswise; add to chicken mixture.
- Add ¼ cup Spicy Salad Dressing (recipe below); toss gently. Cut two or three ¼-inch slices from each corn ear; set aside. Cut remaining corn kernels from the cobs, by holding the ear upright in a shallow bowl so the kernels don’t scatter.
- Divide salad greens among 4 dinner plates. Top with the chicken mixture then corn kernels. Garnish with reserved corn rounds. Serve with additional dressing, if desired.
Spicy Salad Dressing
To ½ cup of your favorite vinaigrette dressing, add 1 teaspoon chili powder, and 1⁄8 teaspoon each ground cumin and ground red pepper (cayenne).
Number of servings (yield): 4 portions
Calories: 420
Nutrition Info
Per Serving: 402 calories, 26 g protein, 31 g carbohydrate, 22 g fat, 462 mg sodium
There are more delcious recipes using corn for lunch, dinner and more at SunshineSweetCorn.com and more under my recipe tab.
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I love roasted corn and avocado in salads too! They make everything so flavorful.
xx, Kusum | http://www.sveeteskapes.com
Oh my gosh this looks so good! I will be saving this post, for future use when we cookout soon!
My favorite combinations together 😀
Lovely would love to try the recipe very soon, thanks for sharing dear 🙂
This salad looks so hearty and delicious. It's the perfect meal to enjoy on a spring afternoon.
Omg can we say yum?!?! I just love a good ole salad and then add corn?!?! Omg. Must make!
This looks delicious!! It looks quite summery. I wish I was having lunch with you with this as the meal.
Oh my!! This is gorgeous!! Love how fresh and summery– I could go for this for dinner tonight!
I love corn chicken and avocado.The desctiption of salad making my mouth water.Delicious.Plus its healthy too!
This looks beautiful and tasty! I appreciate you put how many carbs. As a person who counts carbs for glucose levels it makes it easy to break it down. Thanks so much!
That salad looks absolutely amazing. I love the look of the corn. It looks so tasty. I am going to have to try this out soon.
I love corn in my salad and this recipe of yours looks so yummy! I have to make this over the weekend as a side for some nice baby back ribs.
This sounds super delicious and a healthy option. Perfect for summer. My question… How did you cut the corn?
After roasting it I stood it up vertically on a plate and slid a knife down the side of the cob between the kernels and the cob.
My husband would drool over this. Looks absolutely perfect for summer!
Looks like a really nice salad. The photos are great. Thanks for passing on the recipe to give it a go.
This look delicious but I am vegetarian.
You could omit the chicken and make it vegetarian.
That salad looks gorgeous and yummy. I can't believe something so delicious looking is also healthy. 🙂
Now THIS looks delicious! And I loveeee my avocado. I incorporate it into my meals every chance I get.
If I had all of the ingredients this would be on my table for lunch. Yummy.
There is something about corn on the cob that puts me in a great mood. (Or, corn OFF the cob, but FRESH off the cob). Reminds me of BBQs and summer time. I love it 🙂 This combination looks perfect.
That looks really good. It looks easy too! Thanks for this. It looks so fresh and healthy.
Mmm, this looks so amazing. I've always been a huge fan of corn and avocado so I know I'd love this.
This looks amazing, it has some of my most favourite things to eat in it. Will have to try it! Nikki x
I have not had proper corn in years, this corn salad definitely spoke to me. So nutritious and delicious looking
That salad sounds so good. I can totally picture myself sitting outside on my deck enjoying this.
I know right?!? It's the perfect warm weather dish.