Mexican Street Corn Chicken Salad

elote chicken salad stuffed in an avocado.

Mexican Street Corn Chicken Salad

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This Street Corn Chicken Salad is my healthy, Mexican-inspired twist on classic chicken salad—loaded with charred corn, rotisserie chicken, fresh cilantro, cotija cheese, and my creamy lime dressing. A high-protein, quick, and flavor-packed recipe is always my goal, especially for lunches, and this checks all the boxes.

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Prep Time15

Cook Time5

Total Time20

Servings:

Author: Molly

INGREDIENTS

2 cups frozen corn
Kosher salt to taste
1 lb rotisserie chicken shredded or cubed
1/4 cup fresh cilantro chopped, plus more for serving
1/2 small red onion diced
1/2 jalapeno seeded and minced, more if desired
1/4 cup cotija cheese or feta cheese
3/4 cup plain Greek yogurt or mayo
1/4 cup sour cream
1/4 cup fresh lime juice 3-4 limes
2 teaspoons tajin
For serving: lettuce cups avocado, or bread

INSTRUCTIONS

Heat a medium skillet over medium heat. Add the corn and sprinkle with salt. Then, cook until warmed and slightly charred, around 5-6 minutes, then transfer it to a large bowl.
2 cups frozen corn, Kosher salt to taste
Add the rotisserie chicken, cilantro, red onion, jalapeno, and cheese to the bowl.
1 lb rotisserie chicken, 1/4 cup fresh cilantro, 1/2 small red onion, 1/2 jalapeno, 1/4 cup cotija cheese
Combine the Greek yogurt, sour cream, lime juice, and Tajin in a small bowl. Pour it over the chicken salad and toss to combine. Serve inside an avocado, on bread, or in lettuce cups. Sprinkle with more cheese, cilantro, and a drizzle of sriracha if desired.
3/4 cup plain Greek yogurt, 1/4 cup sour cream, 1/4 cup fresh lime juice, 2 teaspoons tajin, For serving: lettuce cups

Nutrition

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