Chicken Avocado Corn Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 pound boneless skinless chicken breasts

1 1/2 teaspoons chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and freshly ground black pepper to taste

2 cups corn

2 medium avocados (diced)

1 Jalapeño (seeded and diced)

1/2 cup diced red onion

1/4 cup chopped cilantro

1 1/2 tablespoons olive oil

1 1/2 tablespoons honey

1/4 cup lime juice

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Directions

Preheat grill to medium-high heat, or approximately 400-425° F. Combine the dried spices then sprinkle them evenly over the chicken along with salt and pepper. Oil the grill grates and grill the chicken flipping it halfway through the cooking time. The chicken should have an internal temperature of 165° F. When it is fully cooked. Let the chicken rest for 5-10 minutes before cutting it into bite sized pieces.

While the chicken is grilling combine all of the ingredients for the vinaigrette in a jar or measuring cup. Shake or whisk until well combined.

Add the corn, avocado, red onion, jalapeño, cilantro, and chicken to a large serving bowl. Pour the vinaigrette on top and gently toss everything together until combined. Taste for seasoning and add salt and pepper if needed.

Nutrition

• Serving Size: 1 g
• Calories: 411 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Cholesterol: 77 mg
• Sodium: 114 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 8 g
• Total Sugars: 10 g
• Protein: 33 g