This Summer Chicken Recipe features succulent taco-seasoned chicken paired with a refreshing corn avocado salsa for a perfect warm-weather dish.

Scale

1 batch Taco Chicken

Cooked rice optional for serving

4 ears sweet corn or 4 cups frozen corn

2 tablespoons olive oil

2 tablespoons lime juice

2 large ripe avocados diced

3/4 cup finely diced red onion

1 small red bell pepper diced

1/3 cup finely chopped cilantro

1 tablespoon minced garlic

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes optional

Salt and pepper

Prepare the Taco Chicken according to the linked recipe.
While the chicken is cooking, prepare the corn avocado salsa by boiling the corn until tender (if using fresh) and allowing it to cool.
In a large bowl, combine the corn, olive oil, lime juice, diced avocados, red onion, red bell pepper, cilantro, minced garlic, ground cumin, and optional crushed red pepper flakes. Season to taste with salt and pepper.
Serve the taco chicken on a bed of cooked rice (if desired) and top with the corn avocado salsa.

For extra flavor, feel free to grill the chicken and add lime zest to the salsa.

Keywords: Summer Chicken Recipe, Taco Chicken, Corn Avocado Salsa