Avocado Corn Feta Chicken Salad
A fresh and filling high-protein chicken salad made with avocado, sweet corn, feta cheese, tomatoes, cucumbers, arugula, basil, and olives, finished with a simple lemon garlic olive oil dressing.
Ingredients
- 8 oz (220g) cooked chicken, chopped
- 1 large avocado, chopped
- 1/2 cup corn, canned, rinsed and drained
- 1/4 cup feta cheese, crumbled
- 1 cup tomatoes, chopped
- 2 small cucumbers, chopped
- 2 cups lettuce, chopped
- 2 scallions, finely chopped
- 1 cup arugula
- 1 handful fresh basil
- 1 handful olives
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash and chop the vegetables. Chop the cooked chicken and avocado, then add the lettuce, arugula, tomatoes, cucumbers, scallions, and basil to a large salad bowl.
- Add the cooked chicken, corn, feta cheese, olives, and minced garlic.
- Drizzle with olive oil and fresh lemon juice. Season with salt and black pepper to taste.
- Gently toss everything together until well combined, being careful not to mash the avocado.
- Serve immediately, or refrigerate the components separately if preparing ahead.
Notes
- Fresh, frozen, or canned corn can be used. For extra flavor, lightly char the corn before adding it.
- Rotisserie chicken is an easy shortcut for this recipe.
- For meal prep, keep the tomatoes, avocado, and dressing separate and add them just before serving.
- Shrimp, chickpeas, lentils, or beans can replace the chicken.
- Add more or less olive oil and lemon juice depending on your preferred dressing.
Nutrition
Serving: 1servingCalories: 531kcalCarbohydrates: 29gProtein: 49.5gFat: 26gSaturated Fat: 6.5gCholesterol: 119mgSodium: 369mgFiber: 9.8gSugar: 8.9g
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