Name: Mexican Street Corn-Chicken Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Mayonnaise - 1 cup; Crumbled Cotija cheese - ¼ cup; Cilantro, finely chopped - ¼ bunch; Garlic, minced - 1 clove; Lime, juiced - ½ medium; Chili powder - 1 teaspoon; Hot pepper sauce (such as Tapatio®) - ½ teaspoon; Ground cumin - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Shredded cooked chicken - 2 cups; Whole kernel corn, drained - 1 (15.25 ounce) can; Sliced black olives - 1 (6 ounce) can; Butter lettuce, torn - 1 medium head; Avocado, sliced - 1 medium; Crumbled cotija cheese, or to taste - 2 tablespoons; Cilantro - 4 sprigs

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Street Corn-Chicken Salad

1. Mayonnaise - 1 cup

2. Crumbled Cotija cheese - ¼ cup

3. Cilantro, finely chopped - ¼ bunch

4. Garlic, minced - 1 clove

5. Lime, juiced - ½ medium

6. Chili powder - 1 teaspoon

7. Hot pepper sauce (such as Tapatio®) - ½ teaspoon

8. Ground cumin - ¼ teaspoon

9. Salt and ground black pepper to taste - ¼ teaspoon

10. Shredded cooked chicken - 2 cups

11. Whole kernel corn, drained - 1 (15.25 ounce) can

12. Sliced black olives - 1 (6 ounce) can

13. Butter lettuce, torn - 1 medium head

14. Avocado, sliced - 1 medium

15. Crumbled cotija cheese, or to taste - 2 tablespoons

16. Cilantro - 4 sprigs

How to cook deliciously - Mexican Street Corn-Chicken Salad

1. Stage

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. Stage

Add chicken, corn, and olives to dressing and toss to coat.

3. Stage

Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.