Description
A vibrant and flavorful Street Corn Chicken Salad that combines grilled corn, rotisserie chicken, and a creamy dressing, capturing the essence of summer.
Ingredients
- 1/2 cup Greek yogurt (2% or higher for creaminess)
- 1/3 cup mayonnaise
- 1 lime (juice and zest)
- 1 clove garlic (minced or grated)
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp freshly cracked pepper
- 14 oz can fire-roasted corn (drained)
- 2 cups rotisserie chicken (diced or shredded)
- 1/2 red bell pepper (diced)
- 1/2 green bell pepper (diced)
- 3 tbsp cilantro (chopped, more if desired)
- 1 jalapeño (seeded and diced)
- 1/2 small red onion (minced)
- 1/4 cup cojita cheese (crumbled)
- Optional toppings: tajin, diced avocado
Instructions
- Start by making the dressing. In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, lime juice, and lime zest. Add the seasoning: chili powder, paprika, cumin, salt, and pepper. Whisk until smooth.
- In a large mixing bowl, toss together the drained fire-roasted corn, diced red and green bell peppers, chopped cilantro, diced jalapeño, minced red onion, and shredded rotisserie chicken.
- Pour the dressing over the salad mixture. Use a spoon or spatula to ensure everything is evenly coated.
- If you’re using diced avocado, gently fold it in at this stage.
- To serve, sprinkle tajin and extra cojita cheese on top. Pair it with crispy veggie sticks or tortilla chips.
Notes
Allow the dressed salad to chill for at least 30 minutes before serving to enhance flavors. Customize with additional ingredients as desired.
