Chicken, corn and avocado salad

Total Time 30 minutes
Course Salad
Servings 4


  • 500 g new potatoe
  • spray oil
  • 400 g skinless chicken breast thinly sliced
  • 200 g tinned corn
  • 100 g rocket
  • 1 avocado
  • 4 spring onion
  • 250 g cherry tomatoes
  • ¼ cup parmesan.


  • 2 tbsp Drizzle extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon wholegrain mustard
  • ½ teaspoon caster sugar


  • Put the potatoes in a large pan, cover with water and boil for 12–15 min until tender. Drain, allow to cool slightly, then cut in half.
  • Meanwhile, spray a non-stick frying pan with a little oil and set over a high heat. Add the chicken and stir-fry for 3–4 min until cooked. Remove from the heat and keep warm.
  • In a large bowl, gently mix together the sweetcorn, rocket, avocado, spring onions, tomatoes, parmesan and halved potatoes.
  • Combine the dressing ingredients in a small bowl or jug. Divide the salad among 4 serving bowls, then top with the chicken and drizzle over the dressing. Season with ground black pepper, if you like, then serve.


Calories: 393kcalCarbohydrates: 27gProtein: 32gFat: 17gSodium: 158mgFiber: 5gCalcium: 145mg
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