“My mom has been making this salad for years.  As a kid it was one of my favorite dishes, and it still is!  I make it for my family all the time now.  It’s very easy to prepare, it’s absolutely delicious, and it’s an all-in-one meal.”

–Ashley Wolff

Yummy Chicken Salad

  • Author: Ashley Wolff
  • Category: Salad


  • • 1lb. Boneless, Skinless Chicken Breasts
  • • 3 Tbsp. Vegetable Oil
  • 2 Large Tomatoes, Finely Chopped
  • 1 Medium zucchini, thinly sliced into half-moons (DO NOT cook)
  • 2 ears of corn, cooked, cut off the cob OR 1 can of corn, drained (easy substitute)
  • 1 Ripe Avocado, Peeled, Seeded and Chopped
  • C. Chopped scallions
  • ½ C. Salsa (fresh or jar)
  • 2 Tbsp. Vegetable Oil
  • 2 Tbsp. Chopped Cilantro
  • Juice of ½ Lemon
  • ½ tsp. Garlic Powder
  • 1 tsp. Salt
  • ½ tsp. Cumin
  • 6 C. Cooked white rice


  1. Cut chicken into bite-sized cubes
  2. Sauté chicken in 3 tbsp. oil over high heat until golden brown
  3. Combine chicken and vegetables and rice in a large bowl
  4. Combine remaining ingredients in a small bowl, mix well
  5. Pour over salad, mix gently
  6. Refrigerate until well chilled, stirring occasionally

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