Mexican Street Corn Chicken Salad
This vibrant Mexican Street Corn Chicken Salad combines juicy grilled chicken with zesty street corn flavors and a creamy, tangy dressing for a fresh and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 2 cups grilled corn kernels
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled Cotija cheese
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, seeded and finely chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Mixed greens or romaine lettuce, for serving
Instructions
- In a large bowl, combine the shredded chicken, grilled corn kernels, diced red bell pepper, jalapeño, and chopped cilantro.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Pour the dressing over the chicken and corn mixture and toss until everything is evenly coated.
- Stir in the crumbled Cotija cheese, reserving a small amount for garnish if desired.
- Serve the salad over a bed of mixed greens or romaine lettuce.
- Garnish with extra Cotija cheese and a sprinkle of chili powder for added flavor and presentation.
Notes
For extra spice, add diced avocado or a dash of hot sauce before serving.