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Chicken, Corn and Avocado Salad

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By Betty Crocker Kitchens
Updated Oct 1, 2010
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Relish this chicken, corn and avocado salad – a flavorful side dish that can be made ready in 30 minutes!

Chicken, Corn and Avocado Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 cup fresh corn kernels (from 2 medium ears)
  • 2 tablespoons reduced-fat mayonnaise or salad dressing
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons lime juice
  • 2 teaspoons 40% less-sodium taco seasoning mix
  • 3 cups shredded cooked chicken
  • 1 small red bell pepper, finely chopped (1 cup)
  • 2 medium green onions, finely chopped (2 tablespoons)
  • 1/2 small avocado, pitted, peeled and cubed (1/2 cup)
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Step 
    1
    In 1-quart saucepan, heat 2 inches of water to boiling. Add corn; reduce heat. Simmer uncovered 5 minutes; drain. Rinse with cold water; drain.
  • Step 
    2
    In large salad bowl, mix mayonnaise, sour cream, lime juice and seasoning mix with wire whisk. Add chicken, corn, bell pepper and onions; toss to coat.
  • Step 
    3
    Gently stir in avocado; sprinkle with cilantro.

Nutrition

320 Calories
15g Total Fat
32g Protein
15g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
240mg
10%
Potassium
600mg
17%
Total Carbohydrate
15g
5%
Dietary Fiber
3g
15%
Sugars
4g
Protein
32g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
130%
130%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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