Street Corn Chicken Salad (Print Version)
# Ingredients:
→ Dressing
01 -
½ cup Greek yogurt (2% or higher for creaminess)
02 -
⅓ cup mayonnaise
03 -
1 lime, juice and zest
04 -
1 clove garlic, minced or grated
05 -
1 teaspoon chili powder
06 -
½ teaspoon paprika
07 -
½ teaspoon cumin
08 -
½ teaspoon each salt and freshly cracked pepper
→ Salad Ingredients
09 -
1 (14 oz) can fire roasted corn, drained well
10 -
2 cups rotisserie chicken, diced or shredded
11 -
½ red bell pepper, diced
12 -
½ green bell pepper, diced
13 -
3 tablespoons cilantro, chopped (more if desired)
14 -
1 jalapeño, seeded and diced
15 -
½ small red onion, minced
16 -
¼ cup cotija cheese, crumbled
→ Optional Toppings
17 -
Tajín seasoning
18 -
Diced avocado
19 -
Extra cotija cheese
# Instructions:
01 -
Combine Greek yogurt, mayo, garlic, lime juice and zest, seasonings, salt and pepper (holding back the Tajín) in a small bowl. Whisk until smooth. Taste and adjust seasonings as needed.
02 -
In a large mixing bowl, add corn, red pepper, green pepper, cilantro, jalapeño, cotija cheese, and chicken.
03 -
Pour dressing over ingredients and mix with spoon or spatula until evenly coated. If using avocado, gently fold in, being careful not to mash it.
04 -
Top with a sprinkle of Tajín and extra cotija cheese if desired. Serve with veggie sticks or tortilla chips.
# Notes:
01 -
Great for meal prep lunches
02 -
Ready in just 10 minutes
03 -
Serve with tortilla chips or veggie sticks