Street Corn Chicken Salad
This street corn chicken salad is creamy, smoky, and full of Mexican-inspired flavor. Tender rotisserie chicken, corn, and a chipotle-lime dressing come together for a meal that’s easy, satisfying, and anything but boring. It’s the perfect summer salad for lunch, dinner, or meal prep.
Ingredients
For the dressing
- 3/4 cup sour cream
- 1/2 cup mayo
- 4 tbsp. chipotles in adobo (chopped peppers + adobo sauce)
- 1/4 cup fresh lime juice
- 1 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. coarse salt (sea salt, kosher salt) more to taste
For the salad
- 4 cups rotisserie chicken, finely chopped or shredded
- 1 1/2 cups frozen corn, partially thawed
- 1 cup green onions, sliced white and green parts
- 1-2 large japalenos, seeded and chopped
- 3/4 cup Cotija cheese + more for serving
Instructions
- Make the dressing: In a small bowl, whisk together dressing ingredients and set aside.
- Assemble the salad: To a large bowl, add chicken, corn, green onions, jalapenos, and cotija cheese.
- Toss and garnish: Toss the chicken mixture with the dressing until well-coated. Garnish with more cotija cheese and green onions, if needed.
Notes
- Kick up the corn: Roast or grill fresh corn on the cob for a smoky, authentic street corn flavor.
- Adjust the heat: Add more or less chipotle in adobo depending on how spicy you like it. Also, seed the jalapeños and cut out any of the white membrane inside so you are just left with the flavor, and not so much heat.
- Keep it fresh: Add fresh lime juice or a bit more sour cream to leftovers to keep it fresh-tasting. You can also add more green onions, or even chopped cilantro for more flavor.
- Storage: This salad is great stored in the fridge in an airtight container for about 3 days. It's perfect for meal prepping!