Mexican Street Corn-Chicken Salad
Description
Mexican street corn meets chicken salad in an easy, no-cook main dish that features a chili-lime cotija cheese dressing inspired by the flavors of the traditional dish.
Ingredients
•
1 cup mayonnaise
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1/4 cup crumbled cotija cheese
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1/4 bunch cilantro, finely chopped
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1 clove garlic, minced
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1/2 medium lime, juiced
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1 teaspoon chili powder
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1/2 teaspoon hot pepper sauce (such as Tapatio®)
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1/4 teaspoon ground cumin
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salt and ground black pepper to taste
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2 cups shredded cooked chicken
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1 (15 1/4 ounce) can whole kernel corn, drained
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1 (6 ounce) can sliced black olives
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1 medium head butter lettuce, torn
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1 medium avocado, sliced
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2 tablespoons crumbled cotija cheese, or to taste
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4 sprigs cilantro
Directions
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.