Chicken, Corn and Avocado Salad

Chicken, Corn and Avocado Salad

Relish this chicken, corn and avocado salad – a flavorful side dish that can be made ready in 30 minutes!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  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.
  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.
  3. Gently stir in avocado; sprinkle with cilantro.
Makes 4 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
Try this salad as a main dish served in lettuce cups or with baked tortilla chips. For a delicious variation, substitute cooked lump crabmeat for the chicken.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 95mg;
  • Sodium 240mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 32g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.