Description
A refreshing chicken salad that combines the flavors of Mexican street corn with wholesome ingredients, perfect for summer gatherings.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 2 cups corn kernels, fresh or frozen
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup Greek yogurt
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper, to taste
- 1/4 cup crumbled queso fresco
Instructions
- Start by prepping your ingredients. If using frozen corn, make sure it’s fully thawed. Grill fresh corn or use canned corn for convenience. Chop the cherry tomatoes, red onion, and cilantro, and dice the avocado. Shred or dice your cooked chicken.
- Combine the cooked chicken, corn, cherry tomatoes, avocado, red onion, and cilantro in a large mixing bowl. In a separate bowl, whisk together the Greek yogurt, lime juice, chili powder, salt, and pepper until smooth. Pour this dressing over the salad ingredients. Toss gently to coat everything.
- Transfer your salad to a serving bowl, sprinkle crumbled queso fresco on top, and garnish with a lime wedge if desired.
Notes
Use fresh ingredients for maximum flavor. Avocado may brown if prepared too early; add closer to serving time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg