Mexican Street Corn Chicken Salad
This vibrant and delicious Mexican Street Corn Chicken Salad combines the flavors of grilled corn, juicy chicken, and creamy avocado dressing for a healthy and satisfying meal.
Equipment
- 1 grill preheated to medium-high
- 1 Mixing Bowl large
- 1 Knife sharp
Ingredients
Salad
- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups grilled corn kernels about 4 ears of corn
- 1 avocado diced
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped cilantro
Dressing
- 1/4 cup lime juice
- 1/4 cup mayonnaise
- 1 tbsp chili powder
- 1 tsp garlic powder
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- In a bowl, combine lime juice, chili powder, garlic powder, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side until fully cooked. Let it rest before slicing.
- Grill the corn until slightly charred. Remove the kernels from the cob and place them in a large mixing bowl.
- Add grilled corn, diced avocado, Cotija cheese, and chopped cilantro to the mixing bowl.
- In a small bowl, whisk together lime juice, mayonnaise, chili powder, garlic powder, salt, and pepper until smooth.
- Drizzle the dressing over the salad ingredients and toss gently to combine.
- Arrange the salad on a serving platter or individual plates. Garnish with extra cilantro if desired.
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
- Serve and enjoy your vibrant Mexican Street Corn Chicken Salad!
Notes
Pro Tips: Use fresh corn for the best flavor. Ingredient Substitutions: Feta can replace Cotija. How to Serve: Pair with tortilla chips. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare ingredients separately and combine before serving.