Top | Summer Recipes

Spicy Roasted Corn, Avocado and Chicken Salad

(recipe, Avocados From Mexico)

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Share this delicious dish at Summer time gatherings with family and friends. It’s guaranteed to be a hit and a refreshing addition to the menu!


  1. 2 fully ripened avocados from Mexico, halved, pitted and peeled
  2. 2 Tbsp. lime juice
  3. 1 tsp. chili powder
  4. ¼ tsp. salt
  5. 4 ears fresh super sweet corn, husk and silk removed
  6. 2 cups diced cooked chicken (about 10 ounces)
  7. 1 cup halved grape or cherry tomatoes
  8. ¼ cup sliced radishes
  9. Spicy Salad Dressing, recipe follows
  10. 4 cups mixed salad greens in bite-sized pieces


  1. Preheat broiler to high.
  2. In a small cup, combine lime juice, chili powder and salt.
  3. Brush corn ears with the seasoning mixture; place on a broiler pan.
  4. Broil 6 inches from heat source until lightly browned; turn and continue broiling until barely cooked, a total of 7 to 10 minutes. Cool.
  5. Meanwhile, in a bowl, combine, chicken, tomatoes and radishes.
  6. Cut each avocado into slices then cut slices in half crosswise; add to chicken mixture. Add ¼ cup Spicy Salad Dressing; toss gently.
  7. Cut two or three ¼-inch slices from each corn ear; set aside.
  8. Cut remaining corn kernels from the cobs, by holding the ear upright in a shallow bowl so the kernels don’t scatter.
  9. Divide salad greens among 4 dinner plates.
  10. Top with the chicken mixture then corn kernels.
  11. Garnish with reserved corn rounds. Serve with additional dressing, if desired.
  12. Spicy Salad Dressing: To ½ cup of your favorite vinaigrette dressing, add 1 teaspoon chili powder, and ⅛ teaspoon each ground cumin and ground red pepper (cayenne).