Roasted Corn & Avocado Chicken Salad

January 29, 2013

127

Roasting corn in a skillet on the stovetop brings out natural sweetness. Combine that with some cool, creamy avocado and you've got yourself one super delicious and satisfying chicken salad.

1 T. olive oil
1 clove garlic, minced
2 c. fresh or frozen corn kernels (a 12 oz. package of frozen corn equals 2 c.)
1 red bell pepper, finely chopped
1/2 c. finely chopped red onion
1/3 c. chopped cilantro
2 chipotle peppers in adobo sauce, minced
2 T. white wine vinegar
1/2 tsp. salt
2 chicken breasts, cooked and finely chopped
1/2 c. sour cream
2 T. mayonnaise
2 medium avocados, diced
1/3 c. fresh lime juice (about 2 limes)

1. If using frozen corn, thaw corn completely prior to starting preparation. 2. Heat olive oil in a nonstick skillet over medium-high heat. Add garlic; cook for about 30 seconds. Stir in corn kernels. ...
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Nutritions

Calories
209

Sodium
244mg
10% DV

Fat
17g
26% DV

Protein
2g
5% DV

Carbs
11g
3% DV

Fiber
5g
20% DV