Spicy Roasted Corn, Avocado and Chicken Salad

Spicy Roasted Corn, Avocado and Chicken Salad


(0 votes) 0 0

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

Shared by ,
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

Our Readers Also Loved


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.

Around The Web