Mexican Street Corn-Chicken Salad

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

• 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
• ¼ teaspoon ground cumin
• 1 (6 ounce) can sliced black olives
• ¼ bunch cilantro, finely chopped
• ½ medium lime, juiced
• ½ teaspoon hot pepper sauce (such as Tapatio®)
• 2 cups shredded cooked chicken
• 1 medium avocado, sliced
• 2 tablespoons crumbled cotija cheese, or to taste
• ¼ cup crumbled cotija cheese
• 4 sprigs cilantro
• 1 medium head butter lettuce, torn

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.