High-Protein Avocado, Chicken and Corn Salad

This High-Protein Avocado, Chicken and Corn Salad is a delicious protein-packed meal idea. With a creamy dressing, this lettuce-free salad is a must for meal prep.

If you’re anything like me, you love a good meal that checks all the boxes: nourishing, flavorful, easy to throw together, and packed with ingredients that actually make you feel good. That’s exactly what this Avocado, Chicken and Corn Salad is all about. It’s one of those recipes that you’ll want on standby all summer long (but let’s be real—this is a year-round kind of dish in our house!).

This salad is equal parts creamy, crunchy, fresh, and savory. And it’s SO versatile. It works for lunch, dinner, or a meal-prep moment when you need something delicious waiting in your fridge. Plus, we’re skipping the mayo and going for a higher-protein, cottage cheese-based dressing that’s unexpectedly amazing (even my husband is obsessed—and that says a lot).

Let’s get into this super simple, ridiculously good Avocado, Chicken and Corn Salad.

The Dream Team of Ingredients

Here’s what you need to bring this crave-worthy salad to life:

• Cooked corn kernels – You can use frozen and defrosted corn or go for grilled corn if you’re already firing up the grill. Either way, the sweetness and crunch bring the perfect balance.

• Cooked chicken, chopped – I’m always reaching for rotisserie chicken here because it makes everything quicker and easier. But leftover grilled or roasted chicken totally works.

• Cotija cheese – This crumbly, salty cheese adds a little richness and zing. Can’t find cotija? Parmesan is a great backup.

• Bell pepper, diced – Adds a juicy crunch and a pop of color. Any color works!

• Cilantro leaves, minced – Fresh and herby goodness to brighten everything up.

• Scallions, chopped – Just the green parts for a mild oniony kick.

• Shallot, minced – A subtle sharpness that makes the flavors pop.

• Avocado, cubed – This makes the salad creamy and satisfying and adds healthy fats.

And for the creamy cottage cheese dressing:

• Cottage cheese – I know, this might sound a little different, but TRUST ME. It blends into the creamiest dressing with a great protein boost.

• Extra virgin olive oil – Adds a little richness and helps the dressing emulsify.

• Garlic clove – Because garlic makes everything better.

• Taco seasoning – This ties all the flavors together and adds just enough smokiness.

How to Make It

This recipe is truly the easiest ever. Here’s how to pull it together:

Step 1: Make the Dressing

Pop the cottage cheese, olive oil, garlic, and taco seasoning into a blender or food processor. Blend until smooth and creamy. Taste and add salt and pepper as needed. You can thin it out with a splash of water if it’s too thick, but I love the creaminess just the way it is.

Step 2: Mix the Salad

In a large bowl, combine the corn, chicken, cotija cheese, bell pepper, cilantro, scallions, shallot, and avocado. Gently toss to combine. Be gentle with the avocado so it doesn’t get mushy.

Step 3: Add the Dressing

Pour the cottage cheese dressing over the salad and toss until everything is well-coated and looking absolutely irresistible.

And that’s it. You’re done. Grab a fork and dig in.

Why I Love This Avocado, Chicken and Corn Salad

There’s so much to love here. The flavor is on point, the textures are varied, and the ingredients are all about feeling good from the inside out. Here’s why this salad is a forever favorite in our house:

• It’s high in protein thanks to the chicken and the cottage cheese dressing.

• You get fiber and healthy fats from the avocado and veggies.

• It comes together in under 15 minutes—especially if you use pre-cooked chicken and frozen corn.

• It works for meal prep. Make a batch on Sunday and enjoy it for lunch throughout the week.

• It’s super customizable. Swap ingredients based on what you have on hand (more on that below!).

Ingredient Swaps and Add-Ons

You know I’m all about flexible recipes that let you use what you have and keep things low-stress. Here are some easy ways to switch things up:

• No rotisserie chicken? Use grilled, baked, or even canned chicken. You could also sub in cooked shrimp or chickpeas for a plant-forward vibe.

• No corn on hand? Try black beans or diced cucumbers for crunch.

• Don’t love cilantro? Fresh parsley or basil would be delicious.

• Spice it up: Add a pinch of cayenne or a few dashes of hot sauce to the dressing if you like a little heat.

• Add greens: Serve this over arugula or mixed greens to turn it into a loaded salad bowl.

• Make it a wrap or sandwich: Spoon it into a grain-free wrap or stuff it into pita for a handheld lunch.

How to Store It

This salad holds up really well in the fridge for about 3 days, especially if you wait to add the avocado until just before serving. I like to portion it out into containers for quick grab-and-go meals. If you’re making it ahead of time for a picnic or potluck, just pack the dressing separately and toss it together when you’re ready to eat.

Perfect for Every Occasion

This Avocado, Chicken and Corn Salad is honestly perfect for just about anything:

• Lunchbox hero: It’s filling and satisfying without making you feel weighed down.

• BBQ side dish: Double the recipe and bring it to your next summer gathering. It’s always a hit.

• Weeknight dinner: Serve it with some tortilla chips or a side of rice and you’re golden.

• Post-workout meal: The protein + healthy carbs + fats make it an ideal refuel.

Let’s Talk About That Cottage Cheese Dressing

Okay, I know the idea of using cottage cheese as a salad dressing base might sound…a little out there. But hear me out! It blends into this dreamy, tangy, creamy consistency that’s kind of like ranch-meets-sour cream—but lighter, fresher, and loaded with protein. Plus, no weird ingredients or additives.

This dressing is actually amazing on other salads too, or drizzled over roasted veggies, grain bowls, or even as a dip for chips or crackers. Trust me, once you try it, you’ll be hooked.

Kid-Approved and Family-Friendly

This is one of those magical recipes that checks all the boxes for feeding a family. It’s full of flavor, but not spicy. It has familiar ingredients like chicken, cheese, and corn that kids actually want to eat. And it’s packed with nutrition, which keeps me happy as a mom.

You can even let the kids help make it—Ezra loves helping me dump everything into the bowl and stir it up. And if your little ones aren’t into avocado (gasp!), you can always serve it on the side and let them decide.

Make It Your Own

I always say that recipes should be a starting point, not a set of rules. So play with this one! Taste as you go. Adjust based on what you love. And have fun with it. That’s the best part of cooking at home—it’s all about feeling empowered and excited in the kitchen.

Whether you’re new to meal prepping or just want something fresh and fuss-free to bring to your next summer get-together, this Avocado, Chicken and Corn Salad is a go-to that never disappoints.

If You Make This Recipe…

I love seeing your creations! If you make this Avocado, Chicken and Corn Salad, tag me on Instagram so I can see how you’re enjoying it. And leave a comment below to let me know how it turned out or if you made any fun tweaks.

A Few Other Salads to Try..

DELISH Dill Pickle Chicken Salad

10-minute Greek-inspired Chickpea Tuna Salad

Chopped Chinese Chicken Salad (gluten-free)

Kale and Rotisserie Chicken Salad with Peanut Dressing