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Meat, Busy evenings

Chicken, avocado and corn salad

This chicken, avocado and corn salad is a full meal for 4 people, ready in 25 minutes, rated very easy, for about €3.20 per person. The chicken gets pan grilled, sliced thin, then tossed with avocado, corn, tomatoes and homemade croutons. The trick is to squeeze lemon on the avocado right away to keep its color and add the croutons at the last minute so they stay crisp.

Tonight, a hearty salad with grilled chicken, creamy avocado, sweet corn, tomatoes and golden croutons.

Chicken, avocado and corn salad
Total time
25 min
Difficulty
Very easy
Cost per person
€3.20
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

This salad plays on contrasts, warm golden chicken against cool creamy avocado, corn that pops with each bite, and croutons that bring the final crunch. A simple lemon dressing ties everything together without covering up the flavor of each ingredient, and fresh tomatoes add that summery note that works just as well in spring.

It's the kind of dish to make on a weeknight when you want something filling without spending an hour in the kitchen, but it also holds up well for a casual lunch with guests outside. Kids tend to like it thanks to the sweet corn and golden croutons, and everyone can build their plate the way they like. Mon Chou designed this recipe for days when you want an easy meal that still feels satisfying.

The ingredients

4 people

Butcher

  • Chicken breasts 500 g

Fruits and vegetables

  • Avocados 2
  • Tomatoes 3
  • Lettuce 1
  • Lemon 1

Pantry

  • Canned sweet cornoften in the pantry 200 g
  • Sweet paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Gluten

The step by step recipe

  1. Cut the bread into cubes and brown them in a pan with a spoonful of oil to make the croutons. 5 min

    Stir constantly so they brown on all sides.

  2. Season the chicken with paprika, salt and pepper, then grill it in an oiled pan. 12 min

    Don't move it for three minutes so it browns well.

  3. Let the chicken rest for five minutes, then slice it thinly. 5 min

    Resting keeps the juices inside the meat.

  4. Slice the avocado, cut the tomatoes into wedges and drain the corn.

    Use an avocado that's firm but yields under your thumb.

  5. Mix the lettuce, corn, tomatoes and chicken, add the avocado, croutons and a dressing of lemon, oil, salt and pepper.

    Add the croutons at the very last moment so they stay crunchy.

Our tips to get it right

  • Dry the lettuce well after washing, wet leaves dilute the dressing and make the croutons go soggy faster.
  • Pick chicken breasts of similar thickness, or pound them slightly flatter, so they cook evenly without any dry spots.
  • Make the dressing in a separate small bowl and pour it on only right before serving so the lettuce stays crisp.

The variations

  • Swap the chicken for peeled shrimp, seared for two minutes in a pan, for a lighter take on the salad.
  • For a vegetarian version, replace the chicken with chickpeas roasted with paprika, just as flavorful.
  • For picky kids, serve the ingredients separated on the plate instead of mixed, so they can build their own bowl.

What to serve it with

  • A glass of cold lemonade
  • A chilled soup starter
  • Extra toasted country bread

Storage

Keep the chicken, corn and tomatoes in the fridge in a sealed container for up to 2 days. Prepare the avocado, dressing and croutons only right before serving, they don't hold up well once cut or mixed. This salad doesn't freeze well.

Questions about this dish

Can you prep this salad ahead of time?

You can cook and slice the chicken, cut the tomatoes and drain the corn a few hours ahead. Keep everything separate in the fridge and assemble the salad with avocado and croutons right before serving.

How do you keep the avocado from browning?

Cut the avocado as close to serving time as possible and squeeze lemon juice on it right away. The acidity slows down oxidation and keeps the green color until the table.

Can you make this gluten free?

Yes, use gluten free bread for the croutons, the cooking method stays the same. You can also swap them for toasted sunflower seeds for crunch.

Should the canned corn be rinsed?

Drain it well and rinse it quickly under cold water to remove the slightly sweet canning liquid. This keeps the salad from getting watery.

How long does it take to make a chicken salad with avocado and corn?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a chicken salad with avocado and corn?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken salad with avocado and corn cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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