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Mexican Street Corn-Chicken Salad
Mexican Street Corn-Chicken Salad
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Prep Time:
20 minutes
Total Time:
20 minutes
"Elevate your salad game with a zesty chili-lime cotija cheese dressing, inspired by Mexican street corn, in this no-cook chicken and corn salad."
Ingredients:
  • 1 cup mayonnaise
  • 0.25 cup crumbled cotija cheese
  • 0.25 bunch cilantro, finely chopped
  • 1 clove garlic, minced
  • 0.5 medium lime, juiced
  • 1 teaspoon chili powder
  • 0.5 teaspoon hot pepper sauce (such as Tapatio®)
  • 0.25 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 2 cups shredded cooked chicken
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (6 ounce) can sliced black olives
  • 1 medium head butter lettuce, torn
  • 1 medium avocado, sliced
  • 2 tablespoons crumbled cotija cheese, or to taste
  • 4 sprigs cilantro
Instructions:
  • In a large bowl, combine mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin to create a flavorful dressing. Season with salt and pepper to taste.
  • Combine the chicken, corn, and olives with the dressing and mix well until everything is evenly coated.
  • In each of the 4 bowls, arrange the lettuce and top with the chicken mixture. Finish off by decorating each salad with avocado slices, cotija cheese, and a sprig of cilantro.

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