Description
A vibrant salad that combines juicy grilled chicken, crunchy corn, and zesty dressing, perfect for any gathering.
Ingredients
Scale
- 2 cups cooked chicken, diced or shredded
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: crumbled queso fresco for topping
Instructions
- Grill the chicken: Start by grilling or sautéing your chicken until it’s cooked through. Shredded rotisserie chicken works well.
- Prepare the corn: Grill fresh corn until charred or thaw frozen corn and add directly.
- Mix it up: In a large mixing bowl, combine chicken, corn, red bell pepper, red onion, and avocado. Toss gently.
- Dress it: Whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and mix until well coated.
- Garnish and serve: Add chopped cilantro and toss again. Sprinkle crumbled queso fresco on top if desired.
Notes
Feel free to customize with black beans or jalapeños. Store leftovers in the fridge but keep avocado separate to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken salad, street corn, summer salad, high protein salad