Mexican Street Corn-Chicken Salad

Mexican street corn meets chicken salad in an easy, no-cook main dish that features a chili-lime cotija cheese dressing inspired by the flavors of the traditional dish.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 786 Calories

Ingredients

• 1 cup mayonnaise
• 1 clove garlic, minced
• 1 (15.25 ounce) can whole kernel corn, drained
• salt and ground black pepper to taste
• 1 teaspoon chili powder
• 1 (6 ounce) can sliced black olives
• 2 cups shredded cooked chicken
• 1 medium avocado, sliced
• 2 tablespoons crumbled cotija cheese, or to taste
• 4 sprigs cilantro
• 1 medium head butter lettuce, torn
• 0.25 teaspoon ground cumin
• 0.5 medium lime, juiced
• 0.5 teaspoon hot pepper sauce (such as Tapatio®)
• 0.25 cup crumbled cotija cheese
• 0.25 bunch cilantro, finely chopped

Recipe Instructions

Step 1

Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.

Step 2

Add chicken, corn, and olives to dressing and toss to coat.

Step 3

Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.