Yum Yum Chicken with Grilled Corn and Avocado Salad

LunchDinner

Jun 17

Written By Ginna

⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 8 minutes

I have been finding excuses to put my Grilled Corn and Avocado Salad on everything lately. Tacos, bowls, and now this chicken dish. The warm sliced chicken paired with the cool corn salad and creamy yum yum sauce is one of my favorite combinations for lunch.

Jump to Recipe

*Pan-seared chicken breast served over grilled corn and avocado salad with yum yum sauce and fresh cilantro.*

The chicken is seasoned very simply with salt, pepper, and garlic powder. It cooks quickly in a skillet and lets the corn salad do most of the heavy lifting when it comes to flavor and texture.

The corn salad brings sweetness from the grilled corn, freshness from the avocado, and a little bite from the red onion. I like making a batch ahead of time because it works in so many different meals throughout the week.

The yum yum sauce ties everything together. It adds a creamy, slightly tangy finish that reminds me of flavors you would get at a hibachi restaurant.

This recipe works well whether the salad is freshly made or chilled from the refrigerator. If I'm meal prepping, I usually make the salad the night before and cook the chicken fresh when I'm ready to eat.

Ingredients

🍽️ Servings: 2 • 🔥 Calories/Serving: 430 • 💪 Protein/Serving: 35g

12 ounces thin sliced chicken breast (2 pieces)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 recipe Grilled Corn and Avocado Salad
¼ cup yum yum sauce
2 tablespoons chopped fresh cilantro

📝 Recipe Note: You'll need one batch of Grilled Corn and Avocado Salad for this recipe. The full ingredient list and step-by-step instructions can be found here.

Steps

Step 1

Pat the chicken dry with paper towels. Season both sides evenly with the salt, pepper, and garlic powder.

Step 2

Heat the olive oil in a large skillet over medium-high heat for 1 minute, until the oil shimmers.

Step 3

Place the chicken in the skillet. Cook for 3 minutes on the first side without moving it.

Step 4

Flip the chicken and cook for 2 to 3 minutes on the second side, or until the thickest part reaches 165°F.

Step 5

Divide the Grilled Corn and Avocado Salad between two shallow bowls or plates.

Step 6

Arrange the sliced chicken over the salad. Drizzle each serving with yum yum sauce.

Step 7

Finish with chopped cilantro and serve immediately.

Make it your own!

🌶️ Add Some Heat
Sprinkle the chicken with red pepper flakes before cooking or drizzle with your favorite hot sauce before serving.
🥑 Extra Avocado
Add a few fresh avocado slices on top for an even creamier finish.
🍤 Swap the Protein
Grilled shrimp works beautifully here and pairs well with the yum yum sauce.
🌾 Make it a Bowl
Serve everything over rice or quinoa for a more filling meal.