Mexican Street Corn Chicken Salad
A vibrant salad combining shredded chicken, fresh corn, and zesty flavors that transports you to sunny summer days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Gather your ingredients.
- Combine the shredded chicken, corn, red bell pepper, red onion, cotija cheese, cilantro, and avocado in a large bowl.
- Create the dressing by whisking together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Dress the salad mixture with the dressing and toss to coat.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Use rotisserie chicken for a quicker option. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg