Mexican Street Corn Chicken Salad
If you love the bold flavors of Mexican street corn (elote) and are looking for a high-protein, dairy-free, and flavor-packed meal, this Mexican Street Corn Chicken Salad is for you! This recipe combines tender, juicy shredded chicken with a creamy, zesty dressing and sweet corn for the ultimate healthy Mexican-inspired chicken salad. Whether you're meal-prepping for the week, making a quick lunch, or need a fresh and vibrant dish for a summer gathering, this salad is guaranteed to impress.
The dressing is rich and flavorful with a creamy texture and is perfect for anyone with a dairy allergy or sensitivity because it’s completely dairy-free . Tossed with lime juice, chili powder, fresh cilantro, and crunchy veggies, every bite is bursting with authentic Mexican flavors.
Whether served on its own, in lettuce wraps, tacos, or over a bed of greens, this Mexican Street Corn Chicken Salad is a delicious and nutrient-dense meal that’s perfect for any occasion.
Mexican Street Corn Chicken Salad
Ingredients:
3 cups rotisserie chicken, shredded
1/2 cup finely diced red onion
1/2 cup sweet corn kernels
1 jalapeno pepper, finely chopped
2 tablespoons fresh cilantro, chopped
1/2 cup mayonnaise (adjust to taste)
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1 tablespoon fresh lime juice
Salt and black pepper to taste
Instructions:
Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces, place in a large bowl.
In the same bowl, add the diced red onion, corn, chopped jalapeno, and fresh cilantro.
In a separate bowl, combine mayonnaise, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix well to combine.
Pour the mayonnaise mixture over the chicken salad. Stir until everything is well combined.
If you like it creamier, add a little more mayonnaise. For extra tang, toss in more lime juice.
Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
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