Chicken & Sweetcorn Salad with Avocado Dressing

I’m genuinely excited about the cooler weather now. I’ve enjoyed the summer – I love the sun and the sea and the abundance of summer fruits and vegetables. But I am definitely looking forward to autumn (fall), my very favourite time of the year. I adore root veg, soups, stews and chillis, comfort food, low sugar hot chocolates, blankets, fires, jumpers and golden leaves.

However, we are still getting intermittent warm days here, and with the last clinging on of the summer, I know I still need some really delicious warm weather foods up my sleeve (not literally, because…gross).

This is an excellent go-to for those days. I often have the ingredients on hand, and I know that as quickly as I can add them to chillis or enchiladas, I can also rustle up a super quick and really really yummy cold salad if the weather isn’t quite ready to admit it’s basically autumn now.

And of course, the star of the salad and creamy dairy-free texture behind it is my veg-packed avocado dressing. This sauce is just too good not to add, and pairs perfectly with the Mexican/Southwestern flavours of the salad.

My kids wolfed this down on its own, but I can already see their excited faces if I were to add the leftovers to a wholemeal or corn tortilla wrap and add it to their lunchboxes.

It’s a delicious light family dinner or big lunch that can be made in no time and use up leftovers well if you have them!

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Chicken & Sweetcorn Salad with Avocado Dressing

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

An easy, quick, light dinner or big lunch that the whole family can enjoy. Uses up leftover easily, and the whole thing is covered in a delicious creamy avocado dressing. Dairy free, gluten free, low carb, sugar free.

Course: Dairy Free, Dinner, Gluten Free, Holiday, Low Carb, Lunch, Main Course, Salad, Sauce, Spring, Sugar Free, Summer, Sweetener Free

Servings: 4 healthy portions

Author: Raising Sugar Free Kids

Ingredients

• 4 skinless boneless chicken thighs or breasts (ideally free range or organic) - or use leftover cooked chicken and skip grilling (broiling) step
• a couple of handfuls of salad leaves of choice (iceberg, romaine, cos, rocket, spinach...)
• 175 g (1 cup) sweetcorn (fresh, frozen defrosted or drained and rinsed tinned)
• 400 g tin (14 oz) cooked black beans, drained and rinsed
• 1 red onion, finely diced
• 1 red pepper or 2 small tomatoes, diced
• generous amount of creamy avocado dressing (see notes for recipe)*
• handful of pumpkin seeds (pepitas), optional
• handful of fresh chopped coriander (cilantro), optional
• other yummy extras include: baked corn tortilla crisps (chips), refried beans, jarred jalapenos or sugar free hot sauce

Instructions

1. Grill (broil) the chicken thighs (or breasts) for about 10 minutes, or until cooked through. Allow to cool slightly (or completely if you are not in a hurry) and slice. Alternatively, use leftover cold cooked chicken in the salad.

2. Mix the salad leaves with the corn, beans, onion, and pepper or tomatoes. mix well, then top with the chicken. Pour over a generous helping of creamy avocado dressing, stir well, then sprinkle with pumpkin seeds and coriander, if using. Serve with any other extras you want to use.

Recipe Notes

*find the recipe for the creamy avocado dressing here