MEXICAN STREET CORN-CHICKEN SALAD

Mexican Street Corn-Chicken Salad image

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!

Provided by Christa Lewis

Categories Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

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Ingredients

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

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.
Add chicken, corn, and olives to dressing and toss to coat.
Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g