Street Corn Mexican Chicken Salad Recipe
This vibrant Street Corn Mexican Chicken Salad combines juicy chicken breast with fire-roasted corn, fresh vegetables, creamy avocado, and a zesty, spiced dressing made from Greek yogurt and avocado mayo. It’s a quick, flavorful salad perfect for a light lunch or dinner that offers a perfect balance of textures and bold Mexican-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for cooking chicken if not pre-cooked)
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Protein and Vegetables
- 2 cups chicken breast, cooked and diced
- 12 oz fire roasted corn, cooked according to package directions
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1 jalapeno, seeded and diced
- 1/3 cup fresh cilantro, roughly chopped
Dairy and Dressing
- 3/4 cup cotija cheese (omit for dairy-free)
- 1/3 cup plain Greek yogurt (substitute all mayo for dairy-free option)
- 1/3 cup avocado oil mayo
- 1 lime, juiced
- 1/2 tsp sea salt
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked chicken breast, fire roasted corn, diced bell pepper, diced red onion, diced avocado, diced jalapeno, chopped cilantro, and cotija cheese if using. Toss lightly to mix the ingredients evenly.
- Prepare Dressing: In a separate small bowl, whisk together the plain Greek yogurt, avocado oil mayo, freshly squeezed lime juice, sea salt, chili powder, cumin, and paprika until the dressing is smooth and well combined.
- Mix and Serve: Pour the prepared dressing over the salad ingredients in the large bowl. Toss everything together gently until all components are evenly coated with the dressing. Serve immediately and enjoy the fresh, zesty flavors.
Notes
- For a dairy-free version, omit the cotija cheese and substitute the Greek yogurt and avocado mayo with vegan alternatives.
- You can use rotisserie chicken for convenience and extra flavor.
- If you prefer a spicier salad, keep the jalapeno seeds or add extra chili powder.
- This salad is best served fresh but can be refrigerated for up to one day.
- To reduce sodium, use low-sodium mayo and cotija cheese or reduce added salt.