Description
This Mexican Street Corn Chicken Salad is a vibrant and flavorful dish that combines the smoky sweetness of fire-roasted corn with tender chicken, fresh veggies, and a zesty dressing. Topped with crunchy tortilla chips, it’s a satisfying meal on its own or a delightful side for any occasion.
Ingredients
Units
Scale
Salad Dressing
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Salad Ingredients
- 2 cups frozen fire-roasted corn, thawed
- 2 cups cooked chicken, shredded or cubed
- 1/2 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
Garnish
- 4 cups mixed salad greens
- 1/4 cup tortilla chips, crushed
Instructions
- Prepare Salad Dressing: In a small bowl, whisk together mayonnaise, lime juice, olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper until smooth.
- Combine Salad Ingredients: Mix fire-roasted corn, chicken, red onion, tomatoes, cilantro, and cotija cheese in a large bowl.
- Add Dressing and Toss: Pour the dressing over the salad mixture and toss until evenly coated.
- Assemble Salad: Divide mixed salad greens among plates, top with corn and chicken mixture.
- Garnish: Sprinkle crushed tortilla chips over the salad for extra crunch.
Notes
- Make Ahead: Prep ingredients separately and mix just before serving for best texture.
- Storage: Keep salad and dressing separate to avoid sogginess.
- Serving: Enjoy fresh, topped with tortilla chips right before serving.
- Substitutions: Feta for cotija, rotisserie or grilled chicken, canned or frozen corn.
- Variations: Add black beans, avocado, or jalapeños for extra flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg