Spicy Roasted Corn, Avocado and Chicken Salad

Spicy Roasted Corn, Avocado and Chicken Salad


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Impress your family and dinner guests with vibrant and delectable salads that are quick and easy to prepare.

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Bradenton, FL


  • 2 Tbs. lime juice
  • 1 tsp. chili powder
  • 1/4 tsp. salt
  • 4 ears fresh supersweet corn, husk and silk removed
  • 2 C. diced cooked chicken (about 10 oz.)
  • 1 C. halved grape or cherry tomatoes
  • 1/4 C. sliced radishes
  • 2 fully ripened Mexican avocados, halved, pitted and peeled
  • 4 C. mixed salad greens in bite-sized pieces
  • Spicy Salad Dressing:
  • 1/2 C. favorite vinaigrette dressing
  • 1 tsp. chili powder
  • 1/8 tsp. ground cumin
  • 1/8 tsp. ground cayenne pepper

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To make spicy salad dressing, add chili powder, ground cumin and ground cayenne pepper to your favorite vinaigrette dressing. Set aside until needed.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 7-10 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 1/4 cup spicy salad dressing; toss gently. 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. Top with the chicken mixture then corn kernels. Garnish with reserved corn rounds. Serve with additional dressing, if desired.

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