Mexican Chicken Salad (Street Corn, Greek Yogurt)
This Mexican chicken salad with street corn, Greek yogurt lime dressing, black beans, and avocado is a high-protein, no-mayo recipe perfect for wraps, chips, or meal prep bowls with fresh cilantro and Cotija cheese.
If you’re looking for a Mexican chicken salad that actually tastes fresh and exciting, this is it. I created this recipe because I was tired of boring chicken salad that’s drowning in mayo – this version uses Greek yogurt for the creaminess and packs in roasted corn, black beans, and all the flavors of Mexican street corn. My family goes crazy for this stuff! We eat it straight with a fork, scoop it up with tortilla chips for movie nights, or stuff it into tortillas when we want quick tacos.
The best part? You can use whatever cooked chicken you have – rotisserie from the store, leftovers from last night’s dinner, or my go-to Dutch oven shredded chicken. What really makes this street corn chicken salad special is roasting the corn and red onion first. It takes an extra 10 minutes, but trust me, it’s worth it for the deeper flavor and easier digestion. Plus, the Greek yogurt lime dressing gives you way more protein than regular mayo-based chicken salads without feeling heavy.
Why You’ll Love This Mexican Chicken Salad Recipe
- High-protein powerhouse: Packed with chicken, Greek yogurt, and Cotija cheese for a satisfying, muscle-building meal.
- No-mayo freshness: The tangy Greek yogurt lime crema keeps it light and creamy without heavy mayonnaise.
- Meal prep champion: Perfect for making ahead and enjoying throughout the week in wraps, bowls, or with chips.
- Incredibly versatile: Enjoy it as a main dish, appetizer dip, or filling for tacos and wraps.
Ingredients & Substitutions
Here is everything you need to make Mexican street corn chicken salad:
Cooked Chicken: I usually use my Dutch oven shredded chicken, but rotisserie chicken works perfectly when I’m short on time. Leftover grilled chicken or canned chicken work too.
Corn Kernels: Fresh corn is amazing, but canned works great year-round. I love how roasting it brings out that sweet, caramelized flavor. Try frozen corn (thawed first) too.
Red Onion: Roasting makes it so much milder and sweeter than raw. If you’re not a fan, try green onions or shallots instead.
Tomato: Adds a nice pop of freshness and color. Cherry tomatoes work too, or swap with bell peppers if tomatoes aren’t your thing.
Black Beans: Easy way to add fiber and protein! I always rinse canned beans first. Pinto beans or chickpeas work just as well.
Avocado: Adds the creamiest texture and healthy fats. I like to dice half and mash the other half right into the dressing for extra richness.
Fresh Cilantro: Brightens everything up! If cilantro tastes like soap to you, try fresh parsley or green onions instead.
Cotija Cheese: Gives us that authentic street corn flavor – salty and crumbly. Feta cheese is the closest substitute, or try queso fresco.
Plain Greek Yogurt: The secret to keeping this creamy without mayo! Adds extra protein too. Sour cream works, or try cashew cream for dairy-free.
Avocado Oil: Helps everything blend smoothly. Regular olive oil works fine, or any neutral oil you have on hand.
Fresh Lime Juice: Makes everything taste bright and fresh! I always use fresh, never bottled. Lemon works in a pinch.
Honey: Just a touch to balance the tangy lime. Maple syrup or agave work great too, or even a tiny bit of sugar.
Garlic Powder: Adds savory depth without being too strong. Fresh minced garlic works if you love garlic flavor.
Ground Cumin: This makes it taste Mexican! It’s warm and earthy. Chili powder or Mexican seasoning work as swaps.
Smoked Paprika: Gives that hint of smokiness like grilled corn. Regular paprika works, or try chipotle powder for heat.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: This recipe is naturally gluten-free as writtenājust double-check your seasoning blends and serve with corn tortillas or gluten-free chips.
Dairy-Free: Replace Greek yogurt with cashew cream or avocado-based mayo, and swap Cotija cheese with nutritional yeast or dairy-free cheese crumbles.
Vegan: Use chickpeas or seasoned tofu instead of chicken, plus the dairy-free swaps mentioned above for a plant-based protein bowl.
š” Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Mexican Chicken Salad Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Greek Yogurt Crema
In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1 tablespoon avocado oil, juice of 1 lime, 1 tablespoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt until smooth and creamy. Set aside.
Step 2: Roast the Corn and Onion
Finely dice 1/4 cup red onion and mince 2 cloves of garlic.
Heat a large skillet (I love using Hexclad) over medium-high heat and add a drizzle of oil. Spread 1-1/2 cups corn kernels and the diced red onion in the pan, season with salt and pepper, and cook for 3 minutes without stirring. Stir, spread again, and cook for another minute. Add the minced garlic and cook for 1 more minute until fragrant. Transfer to a plate to cool.
Step 3: Assemble the Salad
In a large mixing bowl, add 2 cups cooked chicken and the roasted corn mixture. Add 1/2 large diced avocado and sprinkle with a couple pinches of salt, then immediately pour the lime dressing over everything and stir gently to coat the avocado and prevent browning.
Gently fold in 1/2 cup black beans (rinsed and drained) and 1/2 cup diced tomato. Top with 1/3 cup crumbled Cotija cheese and 1/4 cup chopped fresh cilantro. Serve immediately or chill for 30 minutes to let flavors meld together.
Expert Recipe Tips
Roast the corn and onion: This extra step adds incredible depth of flavor and makes the vegetables easier to digest than using them raw.
Salt the avocado immediately: Coating diced avocado with the lime dressing right away prevents browning and keeps your salad looking fresh.
Use any leftover chicken: Rotisserie chicken, grilled chicken, or my Dutch oven shredded chicken all work perfectly for quick meal prep.
Let flavors develop: This salad tastes even better after chilling for 30 minutes, allowing all the flavors to meld together beautifully.
Don’t overdress: Start with the full amount of dressing, but you can always add more lime juice or Greek yogurt to taste.
Delicious Serving Suggestions
- Tortilla chip dip: I love serving this as an appetizer with sturdy tortilla chips. You’ll love how it disappears at parties because it’s so much fresher than typical dips.
- Taco filling: Spoon into soft tortillas with extra cilantro and lime for quick salad tacos. The combination of textures makes each bite interesting and satisfying.
- Meal prep bowls: I serve this over greens with extra avocado for a complete lunch. You’ll appreciate how well it keeps in the fridge for busy weekdays.
- Stuffed bell peppers: Fill halved bell peppers with this mixture and bake for a low-carb dinner option that feels special but requires minimal effort.
Frequently Asked Questions
Do you love corn? Check out more of my easy Mexican-inspired corn recipes:
- Mexican Street Corn Pasta Salad (High-Protein!)
- Cheese Corn Tortilla Quesadillas Carnitas Black Beans
- Mexican Street Corn Casserole with Cottage Cheese
- Pan Grilled Sweet Corn Mango Salsa with Honey Lime
Mexican Chicken Salad (Street Corn, Greek Yogurt)
Ingredients
- 2 cups cooked chicken
- 1-1/2 cups corn kernels (fresh or frozen)
- 1/4 cup red onion (diced)
- 1/2 cup tomatoes (diced)
- 1/2 cup black beans
- 1 avocado (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup cotija cheese
- 2 cloves garlic
Greek Yogurt Lime Crema:
- 1/2 cup plain greek yogurt
- 1 tablespoon avocado oil
- 1 lime juiced
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Instructions
- In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1 tablespoon avocado oil, juice of 1 lime, 1 tablespoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt until smooth and creamy. Set aside.
- Finely dice 1/4 cup red onion and mince 2 cloves of garlic. Heat a large skillet over medium-high heat and add a drizzle of oil. Spread 1-1/2 cups corn kernels and the diced red onion in the pan, season with salt and pepper, and cook for 3 minutes without stirring. Stir, spread again, and cook for another minute. Add the minced garlic and cook for 1 more minute until fragrant. Transfer to a plate to cool.
- In a large mixing bowl, add 2 cups cooked chicken and the roasted corn mixture. Add 1/2 large diced avocado and sprinkle with a couple pinches of salt, then immediately pour the lime dressing over everything and stir gently to coat the avocado and prevent browning.Gently fold in 1/2 cup black beans (rinsed and drained) and 1/2 cup diced tomato. Top with 1/3 cup crumbled Cotija cheese and 1/4 cup chopped fresh cilantro. Serve immediately or chill for 30 minutes to let flavors meld together.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
The greek yogurt dressing seriously makes this salad!! I made it for a bbq with a side of chips. It didn’t last long.
Thank you, Alena! I’m so glad you enjoyed it! š
I can’t for you to try this tangy and sweet salad!!! Please let me know what you think in the comments below š