Chicken Salad with Guacamole and Crispy Corn

Ingredients

• 1.5 lb boneless, skinless chicken breasts (Cut into small cubes or strips; shredded rotisserie chicken can also be used.)
• 2 tbsp olive oil (Divided; for cooking the chicken and corn.)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• salt (To taste.)
• black pepper (To taste.)
• 3 cup corn kernels (Fresh, thawed, or drained canned corn.)
• 3 ripe avocados (Pitted and peeled.)
• 3 tbsp lime juice (Plus a little extra to prevent the guacamole from browning, if desired.)
• 0.5 cup red onion (Finely chopped.)
• 1 cup tomato (Chopped.)
• 0.25 cup fresh cilantro (Chopped.)
• 4 oz corn tortilla chips (For serving.)

Steps

1. 1

   Prepare all the ingredients. If using frozen corn, thaw it and dry it well; if using canned corn, drain it completely so it can brown and become crispy.

2. 2

   Season the chicken with the smoked paprika, garlic powder, salt, and pepper, mixing until evenly coated.

3. 3

   Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned and it reaches 165 °F (74 °C) in the center. Transfer it to a plate.

4. 4

   Add the remaining tbsp of oil to the same skillet. Add the corn kernels and cook for 5 to 7 minutes, stirring occasionally, until browned, lightly toasted, and crispy in some spots.

5. 5

   Place the avocado flesh in a bowl and mash it with a fork until creamy but still slightly chunky.

6. 6

   Add the lime juice, red onion, tomato, and cilantro to the avocado. Gently mix and season with salt to taste.

7. 7

   Fold the cooked chicken and crispy corn into the guacamole. Mix carefully to preserve some of the corn's toasted texture, then taste and adjust the salt, pepper, or lime juice.

8. 8

   Serve the salad immediately over corn tortilla chips. You can also serve it in bowls, inside lettuce leaves, or with additional lime.

Notes

The source indicates that the components can be prepared from scratch or that store-bought chicken, guacamole, and other ingredients can be used. To keep the corn crispy, add it just before serving. Refrigerate any leftover mixture in an airtight container for up to 1 day; the avocado may darken over time.

Nutrition per serving

• dinner
• salad
• chicken
• high-protein
• healthy
• quick
• gluten-free
• summer