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–+ servings

Recipe by Kylie Sakaida - Lemon Balsamic Chicken, Sweet Corn & Avocado Salad

This salad is a bright, bold summer bowl with lemon balsamic chicken, sweet corn, creamy avocado, tangy pickled onions, and salty cotija cheese, all served over a crisp bed of Fresh Express® American Blend, which includes a mix of iceberg, romaine, carrots, red cabbage, and radishes. It’s one of my summer go-to’s and easier to make than you’d expect!
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Servings 2

Ingredients
  

For the Salad:

  • 1 Fresh Express® American Blend 
  • 1 ripe avocado, diced
  • 1 cup fresh corn (cooked, canned, or thawed frozen)
  • ⅓ cup pickled red onions
  • ⅓ cup cotija cheese, crumbled
  • ~8 oz cooked lemon balsamic chicken (see below)

For the Chicken Marinade:

  • ½ lb boneless, skinless chicken thighs
  • ¼ cup extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 garlic clove, minced
  • Salt & pepper to taste

For the Cilantro Lime Vinaigrette:

  • ½ cup fresh cilantro, packed
  • 1 tbsp lime juice (about 1/2 a lime)
  • ⅓ cup extra virgin olive oil
  • ½ tbsp honey 
  • ½ tbsp white wine vinegar 
  • 1  garlic clove, minced or grated
  • Salt & pepper to taste

Instructions
 

  • Prepare the Chicken Marinade: In a bowl, combine the olive oil, balsamic vinegar, lemon juice, oregano, smoked paprika, and minced garlic. Season with salt and pepper. Add the chicken thighs, making sure they’re well-coated. Let marinate for at least 30 minutes (or up to overnight in the fridge).
  • Prepare the Components: While the chicken marinates, dice the avocado and cook or thaw the corn. Set aside the pickled red onions and crumbled cotija cheese so everything is ready to assemble.
  • Cook the Chicken: Heat a skillet over medium heat. Cook the marinated chicken for about 6–8 minutes on each side, or until fully cooked and browned. Remove from heat and let cool slightly before slicing into bite-sized pieces.
  • Make the Dressing: In a blender, combine the cilantro, lime juice, olive oil, honey, white wine vinegar, garlic, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.
  • Assemble the Salad: In a large bowl, combine the Fresh Express American Blend lettuce, avocado, corn, pickled red onions, and cotija cheese. Top with the sliced chicken.
  • Toss and Serve: Drizzle the salad with the cilantro lime vinaigrette. Gently toss to coat and serve immediately.