Description
A refreshing and flavorful Mexican Street Corn Chicken Salad perfect for a light dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn, grilled or roasted
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, corn, red onion, cherry tomatoes, avocado, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled cotija cheese before serving.
Notes
- For added flavor, marinate the chicken in lime juice and spices before cooking.
- This salad can be served chilled or at room temperature.
- Feel free to add jalapeños for a spicy kick.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Mexican Street Corn Chicken Salad, Fresh Dinner, Healthy Salad