Spicy Roasted Corn, Avocado and Chicken Salad

Publish date:

This delicious south-of-the-border salad is a great summer dish, but can be enjoyed all year round. This salad is nutritious, high in protein and low in fat, and enriched by the avocados' good-for-you omega-3s.

  • Duration
  • Prep Time
  • 4 servings ServingsServings


  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/4 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
  • 1/4 cup sliced radishes
  • 2 fully ripened Mexican avocados, halved, pitted and peeled

Spicy Salad Dressing (see Tips)

  • 4 cups mixed salad greens in bite-sized pieces


  1. Preheat broiler to high.
  2. In a small cup, combine lime juice, chili powder and salt. Brush corn ears with the seasoning mixture; place on a broiler pan.
  3. Broil 6 inches from heat source until lightly browned; turn and continue broiling until barely cooked, a total of 7-10 minutes. Cool.
  4. Meanwhile, in a bowl, combine, chicken, tomatoes and radishes.
  5. Cut each avocado into slices then cut slices in half crosswise; add to chicken mixture.
  6. Add 1/4 cup Spicy Salad Dressing (see Tips); toss gently.


Spicy Salad Dressing: To a 1/2 cup of your favorite vinaigrette dressing, add 1 teaspoon chili powder, and 1/8 teaspoon each ground cumin and ground red pepper (Cayenne).

Per Serving: 402 calories, 26 g protein, 31 g carbohydrate, 22 g fat, 462 mg sodium

Contributed by:Avocados from Mexico