Street Corn Chicken Salad
Six chilled salad portions with fire-roasted corn, two bell peppers, cooked chicken, and a lime-yogurt dressing.
Ingredients
Dressing
- 1/2 cup plain Greek yogurt 2% milk fat or higher
- 1/3 cup mayonnaise
- 1 lime zested and juiced
- 1 clove garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
Salad Ingredients
- 14 ounces canned fire-roasted corn drained well
- 2 cups cooked rotisserie chicken chilled, diced or shredded
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 3 tablespoon cilantro chopped
- 1 jalapeño seeded and diced
- 1/2 small red onion minced
- 1/4 cup Cotija crumbled
Optional Toppings
- Tajín optional, to taste
- avocado diced, optional
Instructions
Assemble
- Drain the corn well. Dice both bell peppers, red onion, and seeded jalapeño; chop cilantro and shred or dice chilled cooked chicken.
- Whisk Greek yogurt, mayonnaise, lime zest and juice, garlic, chili powder, paprika, cumin, salt, and pepper until smooth.
- Fold chicken, corn, peppers, red onion, jalapeño, cilantro, and Cotija together with the dressing until evenly coated.
- Fold in optional avocado just before serving and sprinkle with Tajín if desired. Serve cold in 6 portions.
Notes
- Refrigerate covered at 40°F or below for up to 3 days, counting from the chicken’s original cooking date.
- Add avocado just before serving; freezing is not recommended.