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Mexican Street Corn Chicken Salad
This Mexican Street Corn Chicken Salad has all the bold, tangy, creamy flavors of street corn packed into an easy chicken salad you can throw together in about 15 minutes. It's made with charred corn, cotija cheese, jalapeño, cilantro, and a bold, creamy Tajin-lime dressing.
Servings: 4
Calories: 738kcal
Ingredients
- 3 cups shredded cooked chicken
- 1/4 cup fresh cilantro chopped plus more for serving
- ½ cup diced red onion
- 1 1/2 cups frozen charred corn defrosted
- 1 jalapeño seeds removed and diced
- 1/4 cup cotija cheese
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup fresh lime juice
- 2 teaspoons tajin
- ¼ teaspoon kosher salt
- 8 slices of toasted sourdough
- 2 cups baby arugula or microgreens
Instructions
- Add the shredded chicken, chopped cilantro, diced red onion, defrosted charred corn, diced jalapeño, and cotija cheese to a large mixing bowl.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, Tajín, and kosher salt until smooth and fully combined.
- Pour the dressing over the chicken mixture and toss until everything is evenly coated. Taste and adjust seasoning if needed.
- To assemble the sandwiches, lay one slice of toasted sourdough on a flat surface. Top with a small handful of arugula or microgreens, then spoon a generous amount of the chicken salad on top.
- Place a second slice of toasted sourdough over the chicken salad, press gently, then slice in half. Repeat with remaining bread and chicken salad or store the leftovers in an airtight container in the fridge for up to 4 days.
Notes
- Chicken tip: After shredding, give the chicken a rough chop so you get smaller, bite-sized pieces that mix evenly with the dressing and stay put in the sandwich.
- What chicken to use: Rotisserie chicken is the easiest option, but you can also quickly cook and shred 2–3 chicken breasts or thighs. Just make sure it’s well-seasoned for the best flavor.
- Creamy base swap: You can substitute the Greek yogurt and mayonnaise with Mexican crema for a richer, slightly tangier flavor.
- Make ahead: The chicken salad can be made up to 3–4 days in advance and actually tastes better after sitting in the fridge for a bit.
- Serving tip: Toasting the sourdough is key—it keeps the bread from getting soggy and adds the perfect crunch.
- No cotija? Feta cheese is a great substitute with a similar salty, crumbly texture.
Nutrition
Calories: 738kcal | Carbohydrates: 84g | Protein: 48g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 1272mg | Potassium: 685mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1110IU | Vitamin C: 9mg | Calcium: 196mg | Iron: 7mg
