Grilled Chicken Salad with Avocado, Corn and Cucumber
This colorful salad combines juicy grilled chicken with crunchy cucumber, sweet corn, cherry tomatoes, red onion and creamy avocado. A quick lemon and olive oil dressing keeps it fresh and light. It makes a filling lunch or an easy summer dinner.

Preparation Steps
Pat the chicken dry, rub it with the olive oil and season with the garlic powder, paprika, salt and pepper.
Heat a grill or grill pan to medium-high. Cook the chicken for 5 to 7 minutes per side, until nicely marked and 165°F (74°C) in the thickest part.
Let the chicken rest for 5 minutes, then cut it into bite-size cubes.
While it rests, whisk the dressing ingredients together in a small bowl.
In a large bowl, combine the tomatoes, cucumber, red onion and corn. Add the chicken and avocado, pour over the dressing and toss gently. Serve right away.
Tips & Variations
- Add the avocado last and toss gently so it stays in neat cubes.
- Add crumbled feta, black beans or a handful of greens to make it heartier; leftover rotisserie chicken also works.
- Store undressed salad and chicken in the fridge for up to 3 days, adding avocado and dressing just before serving.
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