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Street corn-inspired chicken salad featuring fresh ingredients and bold flavors.

Street Corn-Inspired Chicken Salad

A vibrant salad inspired by the flavors of Mexican street corn, combining juicy rotisserie chicken with fresh vegetables and a creamy, zesty dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups Cooked Chicken Breast Use rotisserie for convenience; it's juicy and flavorful.
  • 1 cup Frozen Corn While frozen corn is quick and easy, fresh corn shines in peak season for the sweetest flavor.
  • 1 medium Red Bell Pepper Adds vibrant color; substitute with yellow or orange for added variety.
  • 1 small Red Onion Provides a sharp flavor; green onions can be used for a milder taste.
  • 1 medium Jalapeno For a spicy kick; remove seeds for a gentler heat.
  • 2 tablespoons Scallions Provides fresh onion flavor; can substitute with regular onion.
  • 1 cup Fresh Cilantro The herb brings freshness; parsley can work as a substitute.
  • 1/2 cup Light Mayonnaise A creamy base; swap with extra Greek yogurt for a lighter option.
  • 1/2 cup Plain Nonfat Greek Yogurt Compliments the salad’s creaminess; can be replaced with sour cream.
  • 1 whole lime Fresh juice adds brightness; lemon juice can be used in a pinch.
  • 1 teaspoon Cumin Offers a warm, earthy aroma; coriander can be used for something different.
  • 1 teaspoon Paprika Use smoked paprika for added depth.
  • 1 teaspoon Chili Powder Adjusts the heat level; cayenne pepper is great for extra spice.
  • 1/2 cup Cotija Cheese Salty and crumbly, elevating every bite; feta can be used as a substitute.

Method
 

Preparation
  1. If using rotisserie chicken, shred it into bite-sized pieces and set aside.
  2. If you’re using frozen corn, microwave it for 1-2 minutes until warmed through. If using fresh corn, boil it for a few minutes, then cool and slice off the kernels.
  3. Dice the red bell pepper, red onion, and jalapeño finely. Chop the scallions and cilantro.
Mixing the Salad
  1. In a bowl, combine the light mayo, Greek yogurt, lime juice, cumin, paprika, and chili powder. Mix thoroughly until smooth.
  2. In a large mixing bowl, combine the chicken, corn, peppers, onions, jalapeño, scallions, and cilantro. Pour in the dressing and toss everything gently until evenly coated.
  3. Sprinkle the Cotija cheese on top and gently mix to distribute the cheese.
Chilling
  1. Allow the salad to rest in the refrigerator for at least 30 minutes before serving to meld the flavors.

Notes

Serve the salad over a bed of greens or enjoy it as a filling for wraps or sandwiches. Store leftovers in an airtight container in the refrigerator for up to three days. Keep Cotija cheese separate until serving to prevent sogginess.