Mexican Street Corn-Chicken Salad

This lard-based pie crust is how pie crusts ought to be made.

Prep Time: 20 mins
Total Time: 20 mins
Servings: 4
Yield: 4 salads

Ingredients

  1. 1 cup mayonnaise
  2. ¼ cup crumbled cotija cheese
  3. ¼ bunch cilantro, finely chopped
  4. 1 clove garlic, minced
  5. ½ medium lime, juiced
  6. 1 teaspoon chili powder
  7. ½ teaspoon hot pepper sauce (such as Tapatio®)
  8. ¼ teaspoon ground cumin
  9. salt and ground black pepper to taste
  10. 2 cups shredded cooked chicken
  11. 1 (15.25 ounce) can whole kernel corn, drained
  12. 1 (6 ounce) can sliced black olives
  13. 1 medium head butter lettuce, torn
  14. 1 medium avocado, sliced
  15. 2 tablespoons crumbled cotija cheese, or to taste
  16. 4 sprigs cilantro

Instructions

  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.
  2. Add chicken, corn, and olives to dressing and toss to coat.
  3. Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.
  4. You can use grilled corn in place of the canned corn.
  5. Add a can of black beans, drained, in place of or in addition to the olives.

Nutrition Facts

Calories 786 kcal
Carbohydrate 33 g
Cholesterol 90 mg
Dietary Fiber 8 g
Protein 29 g
Saturated Fat 12 g
Sodium 1253 mg
Sugars 5 g
Fat 64 g
Unsaturated Fat 0 g

 

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