Ingredients
2 medium chicken breasts cooked and chopped into 1-inch chunks
2 medium avocados pitted and diced
1 cup corn roasted, canned, fresh, or frozen can be used
½ cup red onion minced, pickled if you prefer
⅓ cup fresh cilantro chopped
¼ cup green onions green tops only, sliced
1 medium lime juiced (about ¼ to ⅓ cup)
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil optional
Instructions
Soak onion in hot vinegar if you want them pickled. See the post above for details. You can put them in raw if you prefer.
Cook corn according to package directions or until tender if you're using fresh corn. If you want to roast the corn, you can grill it or put it in an iron skillet and heat it until it's charred a little.
Dice avocado and squeeze a little lime juice over them to prevent them from turning brown.
Combine chicken, avocado, corn, red onion, green onion, cilantro, salt, pepper, lime juice, and olive oil. Gently toss to coat. Taste and adjust seasoning if necessary.
Chill or serve immediately. You can make this a few hours in advance, but I wouldn't make it more than 3 hours in advance. The avocado breaks down quickly.
