10-Minute Mexican Chicken Salad

I stumbled across this street corn chicken salad recipe last month when I was desperately trying to break out of my boring lunch rut, and it's been on repeat ever since! It combines all the flavors of Mexican street corn with protein-packed chicken in a way that's light enough for lunch but satisfying enough that I'm not starving by 3pm.

My coworkers keep asking what smells so good when I heat mine up in the break room. I've shared the recipe with three people already!

What You'll Need

• Greek yogurt: The base of the dressing that keeps it lighter than traditional chicken salad. I stick with 2% or full-fat for creaminess.
• Rotisserie chicken: The ultimate shortcut! I usually grab one from the grocery store on Sunday for meal prep.
• Fresh corn: When it's in season, I cut it right off the cob. Frozen works great in winter (just thaw it first).
• Bell peppers: Red and green provide great color contrast and crunch factor.
• Jalapeño: Adds that perfect kick without overwhelming heat.
• Cotija cheese: This crumbly Mexican cheese is worth seeking out - it adds the perfect salty finish.
• Tajin seasoning: The secret weapon! This chili-lime salt blend ties everything together.
• Lime juice: Essential for that authentic street corn flavor.

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How I Make It

Perfect Dressing

I mix the yogurt, mayo, lime juice, and spices first, making sure to really blend in the garlic well. If the dressing seems too thick, I add an extra squeeze of lime juice rather than more mayo to keep it light.

Chicken Prep

For meal prep containers, I prefer cubed chicken rather than shredded - it holds up better throughout the week. Make sure it's cool before mixing so it doesn't warm up your fresh veggies.

Strategic Assembly

I add all the sturdy ingredients (chicken, corn, peppers, onion) to the bowl first, then pour over the dressing and mix well. The avocado goes in last and gets just a gentle fold so it doesn't mash.

Flavor Boost

That final sprinkle of Tajin over the top isn't just for looks - it adds a burst of flavor with every bite. Sometimes I bring a little extra container of it to add right before eating.

I've tried a lot of meal prep recipes that claim to stay good all week, but this one actually delivers! The Greek yogurt base doesn't get watery like mayo can, and the veggies maintain their crunch even on day three.

Serving Ideas

This is versatile enough to enjoy multiple ways throughout the week. I serve it with tortilla chips for scooping on day one, wrapped in a large lettuce leaf as a "taco" on day two, and stuffed in a pita pocket on day three. For lower-carb days, cucumber slices or bell pepper wedges make great dippers.

Make It Your Own

Add black beans for extra protein and fiber. Throw in some diced mango for a sweet-savory contrast. Substitute feta if you can't find cotija cheese. For extra heat lovers, add a diced chipotle pepper in adobo to the dressing.

Storage Smarts

This keeps well in the refrigerator for about 3-4 days in airtight containers. If meal prepping, I store the avocado separately with the pit still in (helps prevent browning) and dice it fresh each day. A squeeze of lime juice over the top before storing helps keep everything fresh-tasting.

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Pro Tips

• Warm your serving portion slightly (just 10-15 seconds in the microwave) to take the chill off - the flavors pop more
• If you can't find Tajin, make your own with chili powder, lime zest, and salt
• Toast the corn in a dry skillet for a minute or two before adding it for more authentic street corn flavor

This recipe has completely changed my lunch game. Instead of dreading another sad desk salad, I actually look forward to lunch now! The combination of creamy dressing, crunchy veggies, tender chicken and those Mexican street corn flavors creates something that feels indulgent but won't leave you in a food coma for your afternoon meetings.

Frequently Asked Questions

→ How long does this salad keep in the refrigerator?

It keeps well for 3-4 days in airtight containers in the refrigerator, making it perfect for meal prep.

→ Can I use fresh corn instead of canned?

Yes, grilled or roasted fresh corn works wonderfully and adds even more authentic street corn flavor.

→ What can I substitute for cotija cheese?

Feta cheese makes a good substitute, though it's slightly tangier than cotija.

→ Is this recipe spicy?

It has a mild kick from the jalapeño and chili powder. Remove the jalapeño seeds and membranes to reduce heat, or omit it entirely.

→ Can I make this vegetarian?

Yes, simply omit the chicken and add extra corn, beans, or diced avocado for protein.