Spicy Roasted Corn, Avocado And Chicken Salad

Name: Spicy Roasted Corn, Avocado And Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fully ripened avocados from Mexico, halved, pitted and peeled; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/4 teaspoon salt; 4 ears fresh super sweet 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; Spicy Salad Dressing, recipe follows; 4 cups mixed salad greens in bite-sized pieces

Servings: persons

1
Preheat broiler to high. In a small cup, combine limejuice, 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.
2
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 1/4 cup Spicy Salad Dressing; toss gently.
3
Cut two or three 1/4-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.
4
Top with the chicken mixture then corn kernels. Garnish with reserved corn rounds. Serve with additional dressing, if desired. Spicy Salad Dressing: To 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).

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 fully ripened avocados from Mexico, halved, pitted and peeled, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/4 teaspoon salt, and more.

Yes, Spicy Roasted Corn, Avocado And Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!