Chicken Salad with Street Corn & Chipotle
This chicken salad brings all the smoky, zesty flavors of street corn into every bite. It's a fun twist on a classic that's perfect for lunch or easy dinners.
Equipment
- skillet
Ingredients
- 3 cups Cooked Chicken Breast, diced
- 1 1/2 cups Corn Kernels, fresh or frozen and thawed
- 1/3 cup Mayonnaise
- 3 tbsp Sour Cream
- 1 tbsp Fresh Lime Juice
- 1 tsp Chipotle Pepper in Adobo Sauce, finely minced
- 1/2 tsp Chili Powder
- 1/3 cup Cotija Cheese, crumbled
- 2 tbsp Fresh Cilantro, chopped
- 1/4 cup Red Onion, finely diced
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Heat a dry skillet over medium-high heat. Add the corn kernels in a single layer and cook without stirring for about 3 to 4 minutes until they develop charred spots. Stir once, then cook for another 2 minutes. Transfer to a plate and let cool completely.
- In a large bowl, whisk together the mayonnaise, sour cream, fresh lime juice, minced chipotle pepper in adobo sauce, and chili powder until smooth and evenly combined.
- Season the dressing with salt and black pepper. Give it a taste and adjust the chipotle if you want more heat.
- Add the diced cooked chicken breast to the dressing and toss until fully coated.
- Fold in the charred corn kernels and diced red onion. Mix gently until everything is evenly distributed throughout the salad.
- Sprinkle the crumbled cotija cheese and chopped fresh cilantro over the top and fold them through.
- Cover and refrigerate for at least 20 minutes before serving. Serve on tostadas, in tortilla wraps, or scooped up with tortilla chips.
Nutrition
Serving: 1servingCalories: 331kcalCarbohydrates: 14gProtein: 35gFat: 15g
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