Street Corn Chicken Salad with a Creamy Lime Dressing
Chilled chicken and corn with cotija, cilantro, jalapeño, and a creamy yogurt-lime dressing.
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast diced
- 3 cups corn canned and drained, or fresh or frozen, cooked and cooled
- 1/2 cup red onion finely diced
- 1/2 cup cotija cheese crumbled
- 1/2 cup fresh cilantro chopped
- 1 whole jalapeño seeded and minced
Dressing Ingredients
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Additional Preparation
- Salt and pepper to taste
Instructions
Instructions
- Use chilled cooked chicken and well-drained canned corn or safely cooked and cooled fresh or frozen corn. Dice onion, chop cilantro, and seed and mince jalapeño.
- Whisk Greek yogurt, mayonnaise, lime juice, chili powder, cumin, and garlic powder until smooth. Add salt and pepper lightly.
- Fold chicken, corn, onion, cotija, cilantro, and jalapeño with the dressing until evenly coated. Taste, cover, and refrigerate for at least 30 minutes at 40°F or below.
- Stir gently and divide into six chilled portions. Cooking and cooling corn or chicken from scratch adds time beyond the 45-minute estimate.
Notes
- Keep at 40°F or below and use within 3–4 days of the chicken’s original cooking date.
- Limit time out of refrigeration to 2 hours, or 1 hour above 90°F.
- Freezing the assembled salad can make the dressing and vegetables watery.