Chipotle Chicken Corn and Avocado Salad

Sometimes, when you’re recipe testing, everything just clicks. The flavors, the textures, the ease of it all—perfection. This Chipotle Chicken, Corn & Avocado Salad? Yeah, this was one of those times.

Let’s talk about what’s going on here. You’ve got grilled spicy chicken that’s smoky, juicy, and full of flavor. Then there’s the charred corn—sweet, slightly caramelized, and adding just the right amount of crunch. Butter avocado slices come next, so creamy they practically melt in your mouth. And don’t even get me started on the peppery arugula, the unsung hero that ties it all together with a bite that’s fresh and just a little bit wild.

But here’s where things really get interesting: the Honey Chipotle Vinaigrette. I dare you not to drink this by the spoonful—it’s that good. Sweet, spicy, tangy, with just enough smokiness to make you question if you’ve ever truly known what a vinaigrette could be.

I could go on and on about this salad, but honestly, I think you just need to make it. It’s got everything you want in a meal—protein, veggies, flavor—and it’s so satisfying you’ll forget it’s a salad.

The recipe came together so perfectly on the first try that I’m still a little surprised. But that’s the beauty of cooking sometimes, right? When it all just works.

So, here’s my advice: make this salad. Serve it for dinner, take it for lunch, eat it straight out of the bowl while standing at the kitchen counter (no judgment here). And don’t forget the vinaigrette. Seriously. Do. Not. Forget.

It’s one of those recipes that I know I’ll be making again and again, and I have a feeling you will too.

Print Recipe

Chipotle Chicken Corn & Avocado Salad

This Chipotle Chicken, Corn & Avocado Salad is a perfect balance of smoky, spicy grilled chicken, sweet charred corn, creamy avocado, and peppery arugula, all tied together with a must-try Honey Chipotle Vinaigrette that you'll want to eat by the spoonful. It’s a satisfying, flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

Honey Chipotle Vinaigrette

• 6 tablespoons red wine vinegar
• 3 tablespoons honey
• 1/2 cup olive oil
• 1 teapsoon oregano
• 2-4 chipotle pepper in adobo plus 1 tablespoon of adobo sauce
• 2 garlic cloves
• salt & pepper

Salad

• 4 chicken beast
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3 avocados diced
• 3 ears of corn
• 4 cups arugula
• 1 bunch of cilantro chopped

Instructions

• Make the vinegrette by adding all ingredients to a small blender. Blend until spoon and season with salt and pepper if needed
• Season chicken breast with salt, pepper, paprika, and garlic powder. Grill on medium high head on each side, 5-8 minutes until cooked through. Meanwhile place corn on the grill, turning often char on all sides.
• Set chicken aside to rest. Combine arugula, cilantro, avocado in a large bowl. Remove kernels from corn and add to salad. Add cubed chicken and vinaigrette. Toss to combine.