Our easy recipe for fresh and delicious Avocado Chicken Salad includes corn, apple, and edamame to make this a healthy and filling summer dish. Prepare in advance and enjoy this delicious salad at picnics and potlucks!

bowl of avocado chicken salad

Healthy and Delicious Avocado Chicken and Corn Salad

We all know there’s nothing better to enjoy on a hot day than a perfectly chilled, slightly crunchy, and sweet salad. Something that is filling and hearty, yet is still on the lighter side. And bonus if you don’t have to do any actual cooking to prepare it!

This Avocado Chicken with Corn Salad checks all of the boxes, and then some. It’s a no-cook salad that is also mayo-free but still has a great creamy texture thanks to the avocados.

You’ll love this super simple dump-and-toss salad that you can make in only 15 minutes. It can even be prepared several hours in advance. And even though it includes just a handful of wholesome ingredients there are LOTS of big and delicious flavors in every bite!

serving of chicken salad with avocado, apples, and corn

Ingredients You Need

Because lime juice is used as the base of the dressing, this salad can be made several hours ahead of serving, without browning the avocado or apple chunks. It also includes cooked chicken, so it’s great to make with store-bought rotisserie chicken or crockpot shredded chicken.

For this delightful summer salad recipe you need:

  • Cooked chicken – chopped or shredded
  • Avocados – cut into chunks
  • Frozen corn – thawed
  • Frozen shelled edamame – thawed
  • Firm apple – cut into 3/4 inch chunks
  • Scallions – chopped
  • Lime – juice
  • Honey – or agave nectar
  • Seasonings – garlic powder, salt, and pepper
ingredients needed to make avocado chicken salad recipe

How to Make Avocado Chicken Salad with Corn

This 15 minute no-cook summer salad recipe is made in 3 simple steps:

  1. Set out a large mixing bowl. Add the cooked chicken, avocado chunks, corn, edamame, apple, and scallions.
  2. Squeeze one very juicy lime over the top of the salad. Drizzle with 1 to 2 teaspoons of honey. The sprinkle with garlic powder, and a generous amount of  salt and pepper. 
  3. Gently toss the salad to fully coat all of the ingredients with the lime juice and seasonings. Be careful not to break apart the avocado chunks. Taste, then add salt and pepper if needed.
squeezing lime juice onto the ingredients

Serve immediately, or cover and chill until ready to use.

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overhead view of the salad

Recipe Variations

  • Feel free to omit the edamame, or swap with black beans for a southwestern kick.
  • I prefer sweet red apples, but you can use green granny smiths for more of a tangy, tart bite.
  • In a pinch, you can use canned corn instead of frozen. Just be sure to thoroughly rinse and drain them first. If you’re feeling extra ambitious, you can steam fresh corn and cut off the cooled kernels to use.
  • Add diced red or white onion for extra crunch and flavor.
  • Make this a vegetarian avocado and corn salad by subbing chicken for rinsed and drained garbanzo beans. For a vegan version, also sub the honey for agave nectar.
chopped chicken, avocados, apples, kernels of corn, edamame, scallions in a bowl

How to Keep Homemade Avocado Chicken Salad

This dish will stay delicious for several hours after it’s made. Store in a sealed container with a lid, and keep in the fridge until ready to serve.

The lime juice will keep the avocados nice and green for the day. However, after more than a day or so the avocados won’t have quite the same lovely fresh taste.

close up of a bowl loaded with summer salad ingredients

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Avocado Chicken Salad with Corn Recipe + VIDEO

Prep Time: 15 minutes
Total Time: 15 minutes
This Avocado Chicken Salad recipe with corn, edamame, and apples makes a refreshing, healthy and delicious no-cook summer dish! Perfect for picnics and potlucks.
Servings: 8

Ingredients

US Customary – Metric
  • 4 cups cooked chicken chopped or shredded
  • 2 ripe avocadoes cut into 1 inch chunks
  • 1 cup frozen corn thawed
  • 1 cup frozen shelled edamame thawed
  • 1 cup firm apple cut into ¾ inch chunks
  • ¾ cup chopped scallions
  • 1 large juicy lime juiced
  • 1-2 teaspoons honey
  • ¼ teaspoon garlic powder
  • Salt and pepper

Instructions

  • Set out a large mixing bowl. Add the cooked chicken, avocado chunks, corn, edamame, apple, and scallions.
  • Squeeze one very juicy lime over the top of the salad. Drizzle with 1 to 2 teaspoons of honey. The sprinkle with garlic powder, and a generous amount of salt and pepper.
  • Gently toss the salad to fully coat all of the ingredients with the lime juice and seasonings. Be careful not to break apart the avocado chunks. Taste then salt and pepper if needed.
  • Serve immediately, or cover and chill until ready to use.

Video

Notes

This dish will stay delicious for several hours after it’s made. Store in a sealed container with a lid, and keep in the fridge until ready to serve.
The lime juice will keep the avocados nice and green for the day. However, after more than a day or so the avocados won’t have quite the same lovely fresh taste.

Nutrition

Serving: 0.75cup, Calories: 199kcal, Carbohydrates: 16g, Protein: 9g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 27mg, Potassium: 493mg, Fiber: 6g, Sugar: 3g, Vitamin A: 218IU, Vitamin C: 13mg, Calcium: 33mg, Iron: 1mg
Course: Main, Main Course, Salad
Cuisine: American, Southern
Author: Sommer Collier
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