Creamy avocado and chili-lime corn salsa turn simple chicken into a zesty, layered Avocado Chicken and Corn Salsa that works straight from the skillet or chilled.
This Avocado Chicken with Corn Salsa came together a few days before our trip, and it’s been a favorite ever since. The cayenne pepper adds a gentle heat that doesn’t overwhelm, and the ripe avocado helps soften the flavor. The corn salsa brings in a fresh contrast with just enough lime juice to balance the richness of the chicken and pull everything together.
Table of Contents
Why We Love Avocado Chicken
- Corn salsa works as both a topping and a side, which makes plating and serving super easy.
- Each layer adds so much flavor on its own that there’s no need for extra sauce or marinade.
- Leftovers hold up well the next day and still taste fresh with a quick toss and reheat.
Recipe Ingredients
Avocado – Preferably Hass, chopped into large chunks. Ripe avocado adds a rich, buttery texture and a mild, earthy taste that complements the heat and acidity in the dish.
Fresh Lime Juice – Use juice from fresh limes for the brightest flavor. It adds acidity that lifts the richness of the avocado and balances out the spice from the chicken and salsa.
Corn Salsa – This salsa is fresh, slightly sweet, and lightly spiced with a mix of corn, tomato, onion, jalapeno, lime, and cilantro. It’s zesty and crunchy with a subtle kick, and the flavors get even better as it chills.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Greek Yogurt as a Creamy Topping – A small dollop of plain Greek yogurt over the finished plate adds tang and creaminess, especially if you’re serving this as a bowl-style meal.
Swap in Rotisserie or Grilled Chicken – If you’re short on time, shredded rotisserie chicken or leftover grilled chicken can easily stand in. It skips the stovetop step but still soaks up the flavor from the avocado and lime.
How to Make Avocado Chicken and Corn Salsa
Corn Salsa
Step #1: Make this first and let the ingredients chill in the fridge while you work on the chicken.
Step #2: In a large bowl, combine the corn, tomato, green onion, red onion, and jalapeno. Stir to combine.
Step #3: Add the juice of one lime, fresh cilantro, and chili powder. Taste and adjust the salt and pepper to season.
Step #4: Cover and refrigerate until ready to serve, preferably for at least 30 minutes.
Avocado Chicken
Step #1: In a small dish, combine the salt, pepper, cayenne pepper, and garlic powder. Rub the mixture all over the surface of the two chicken breasts.
Step #2: Heat a large skillet with a lid over medium-high heat. Once it is hot, add the grapeseed oil.
Step #3: Add the chicken breasts and let them cook for one minute, then turn them over.
Step #4: Turn the heat down to low right away and cover the skillet.
Step #5: After ten minutes, turn off the heat and let the chicken rest for another ten minutes. Keep the lid on and don’t lift it until the time is up.
Step #6: Meanwhile, make the avocado relish.
Step #7: In a medium bowl, combine the red onion and lime juice. Let it sit for a minute to mellow out the onion.
Step #8: Chop the avocado and season it with salt and pepper.
Step #9: Once the chicken is done and reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), fold the avocado into the onion and lime juice mixture.
Step #10: Top the chicken with the avocado mixture and serve with a side of corn salsa.
Expert Tips
Keep Avocado from Browning Longer – Toss the chopped avocado in lime juice, then press plastic wrap directly against the surface before storing. This helps slow browning and keeps the texture and color fresh.
Check Doneness with a Meat Thermometer – Use a digital meat thermometer to check that the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius). It takes the guesswork out and helps avoid overcooking.
FAQs
This dish pairs well with cilantro rice, tortilla chips, or warm flour or corn tortillas. It’s also great over a bed of greens or tucked into lettuce wraps for something crisp and refreshing. For a heartier meal, try adding black beans, seasoned quinoa, or a spoonful of guacamole on the side.
Absolutely. Grilled chicken adds a smoky layer to the dish and still pairs well with the cool avocado and corn salsa. Just make sure it reaches the correct internal temperature.
Storage Information
Store leftover chicken and salsa in separate airtight containers in the refrigerator. The chicken will stay good for up to 3–4 days, while the avocado salsa is best used within 1 to 2 days before the avocado starts to brown.
For freezing, store only the cooked chicken. Wrap it tightly in plastic wrap first, then place it in a freezer-safe bag or container for up to 2 months. Do not freeze the avocado mixture or corn salsa. To reheat the chicken, warm it gently in a skillet over low heat or use short intervals in the microwave. Add fresh avocado mixture and salsa after reheating for the best flavor and texture.
More Delicious Latin Recipes to Try
Avocado Chicken and Corn Salsa Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Avocado Chicken
- 2 boneless skinless chicken breasts - (6 to 8 oz. each)
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1 Tablespoon grapeseed oil - olive oil works fine, too
- 1 very small red onion - diced
- 1/2 of an avocado - preferably Hass, chopped into big chunks
- 1 Tablespoon fresh lime juice
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper
For the Corn Salsa
- 1 cup cooked yellow corn - frozen is fine, but let it thaw in the fridge first
- 1/2 medium firm tomato - diced
- 1 green onion - diced
- 1/8 red onion - chopped
- 1/4 jalapeno - seeds and membranes removed, minced
- Juice of one half of a lime
- 1 Tablespoon fresh cilantro - roughly chopped
- 1/4 teaspoon chili powder
- salt and pepper - to taste
Instructions
Corn Salsa
- Make this first and let the ingredients chill in the fridge while you work on the chicken.
- In a large bowl, combine the corn, tomato, green onion, red onion, and jalapeno. Stir to combine.
- Add the juice of one lime, fresh cilantro, and chili powder. Taste and adjust the salt and pepper to season.
- Cover and refrigerate until ready to serve, preferably for at least 30 minutes.
Avocado Chicken
- In a small dish, combine the salt, pepper, cayenne pepper, and garlic powder. Rub the mixture all over the surface of the two chicken breasts.
- Heat a large skillet with a lid over medium-high heat. Once it is hot, add the grapeseed oil.
- Add the chicken breasts and let them cook for one minute, then turn them over.
- Turn the heat down to low right away and cover the skillet.
- After ten minutes, turn off the heat and let the chicken rest for another ten minutes. Keep the lid on and don’t lift it until the time is up.
- Meanwhile, make the avocado relish.
- In a medium bowl, combine the red onion and lime juice. Let it sit for a minute to mellow out the onion.
- Chop the avocado and season it with salt and pepper.
- Once the chicken is done and reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), fold the avocado into the onion and lime juice mixture.
- Top the chicken with the avocado mixture and serve with a side of corn salsa.
NOTES
Nutrition
Corn Salsa adapted from Skinny Taste
