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
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)