Street Corn Chicken Salad (Print-Friendly Version)
Crisp corn, creamy dressing, and tender chicken with a hint of spice, ready in minutes for a vibrant meal.
# Ingredients You'll Need:
→ Dressing
01 -
120 ml Greek yogurt (2% or higher)
02 -
80 ml mayonnaise
03 -
Juice and zest of 1 lime
04 -
1 clove garlic, minced or grated
05 -
1 teaspoon chili powder
06 -
0.5 teaspoon paprika
07 -
0.5 teaspoon ground cumin
08 -
0.5 teaspoon salt
09 -
0.5 teaspoon freshly cracked black pepper
→ Salad
10 -
400 grams canned fire roasted corn, well drained
11 -
2 cups (about 300 grams) rotisserie chicken, diced or shredded
12 -
0.5 red bell pepper, diced
13 -
0.5 green bell pepper, diced
14 -
3 tablespoons fresh cilantro, chopped
15 -
1 jalapeño, seeded and diced
16 -
0.5 small red onion, minced
17 -
30 grams cojita cheese, crumbled
→ Optional Toppings
18 -
Tajin seasoning, to taste
19 -
1 small avocado, diced
20 -
Additional cojita cheese, crumbled
# How to Make It:
01 -
Combine Greek yogurt, mayonnaise, lime juice and zest, garlic, chili powder, paprika, cumin, salt, and black pepper in a small bowl. Whisk until smooth and creamy. Taste and adjust seasoning if needed.
02 -
Add corn, red bell pepper, green bell pepper, cilantro, jalapeño, red onion, cojita cheese, and chicken to a large mixing bowl.
03 -
Pour the prepared dressing over the salad mixture and toss gently with a spatula until all components are evenly coated.
04 -
Add diced avocado if using. Fold gently to incorporate, taking care not to mash the avocado.
05 -
Sprinkle Tajin seasoning and extra cojita cheese over the top if desired. Serve immediately with tortilla chips or vegetable sticks.
# Extra Information:
01 -
For best results, serve immediately. For meal prep, keep avocado and toppings separate until just before serving.