This speedy recipe for farmer’s market chicken salad pairs tender shredded chicken with fresh corn and tomatoes in a light dressing for the perfect summer meal!
Click here to PIN this recipe for Farmer’s Market Chicken Salad now…so you can make it later!
Yes, I know this is my second chicken recipe in a row, but I couldn’t wait a minute longer to share my current chicken salad crush, otherwise known as the millionth reason for you to always make extra when you are grilling chicken.
If you have some grilled chicken left over, this colorful recipe recipe takes about 15 minutes (and exactly no cooking) to go from a twinkle in your eye to sitting on the table in front of your lucky salad eaters.
And best of all, it takes full advantage of two of my favorite summer veggies, corn and tomatoes! Along with some cheery basil (and because I couldn’t help myself, chunks of creamy avocado), all tossed with a light mustard lime dressing that makes it good and good for you.
I’m naming this one Farmer’s Market Chicken Salad because the farmer’s market is where I love to get all my summer veggies. Down here in North Carolina I am dividing my time between the sweet Marshall’s Produce stand (best best best tomatoes in town!) and the glorious, enormous Raleigh Farmer’s Market.
If you haven’t yet found your own piece of farmer’s market heaven, here is a handy link for finding them in the USA – I promise you will love it!
And speaking of North Carolina, you know I have a few more house pictures. Starting with our chandelier in the foyer…
Yep, if you are wondering if part of it is made out of rope you are correct! There was much debate about this chandelier but we all love how it looks.
Speaking of light fixtures, we all knew we wanted this sweet dining room light the second we saw it…
I can’t wait for it to shine down on our first family supper.
I’m loving all the bathrooms, but definitely the most creative one is the one the Southern husband picked out all the items for. It’s the second bath in the Casita, and it has a smooth pebble shower floor.
It kinda sorta feels like you might be taking a shower outside, which is one of his very favorite things to do.
Back in the family room, we are LOVING these rustic beams on the ceiling…
…and last but not least, work has started on the outside, beginning with this paver patio. Soon it is going to have a fire pit and an outside kitchen (I’ve never had one of those so I am ridiculously excited).
And I love the little path to nowhere that is going on in our pine forest. Once it is not 345,203,382 degrees outside I’m going to see where it actually does lead.
Meanwhile, back at the recipe…
Here’s how you make farmer’s market chicken salad!
As promised, this is a super quick, no cooking deal! First make the dressing: put the vinegar, lime juice, mustard, salt, pepper and olive oil in a small jar and shake shake shake it up!
Next, shred up some cooked chicken (and if you don’t have leftover, a rotisserie chicken will work just fine) and pop it in a bowl with some fresh corn, chopped tomatoes and avocado chunks and gently mix together. (I find this is easiest with clean hands).
Drizzle on the dressing until it is dressed to your liking – taste as you go – then grind on some extra black pepper and divide among plates. Sprinkle on some basil and you are good to go!
Lastly, I wouldn’t say no to a frosty peach mint margarita on the side to make this light summer lunch or supper complete. Stay cool out there my friends!
PrintFarmer’s Market Chicken Salad
This speedy recipe for farmer’s market chicken salad pairs tender shredded chicken with fresh corn and tomatoes in a light dressing for the perfect summer meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Dinner
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons sherry vinegar
- Juice from one lime
- 2 teaspoons grainy mustard
- Pinch each of salt and pepper
- ¼ cup olive oil
- 2 cups cooked chicken, shredded into bite sized pieces
- 1 avocado, peeled and cut into chunks
- Kernels from 2 ears of corn (about a cup)
- 1 cup cherry tomatoes, cut in half
- ¼ cup basil, chopped, plus extra for garnish
Instructions
- First make the dressing: put the vinegar, lime juice, mustard, salt, pepper and olive oil in a small jar and shake shake shake it up!
- Put the chicken, avocado, corn, tomatoes and basil in a bowl and gently mix together. Drizzle on the dressing until it is dressed to your liking.
- Grind on some extra black pepper and divide among plates. Garnish with basil and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Theresa Murphy says
That salad looks so refreshing! Perfect for a hot summer night supper. And I love the teaser house pics! That shower floor is amazing! Well done, Southern Husband!
Yes, he definitely gets TWO gold stars for that shower! :)