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Street Corn Chicken Salad Recipe

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3.9 from 5 reviews

A vibrant and creamy Street Corn Chicken Salad combining fire roasted corn, shredded rotisserie chicken, fresh veggies, and a zesty lime-chili yogurt dressing. Perfect for a quick, flavorful meal or snack that brings the bright flavors of Mexican street corn into a healthy, satisfying salad.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Dressing

  • 1/2 cup Greek yogurt (2% or higher for creaminess)
  • 1/3 cup mayonnaise
  • 1 lime (juice and zest of)
  • 1 clove garlic (minced or grated)
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked pepper

Salad

  • 14 oz can fire roasted corn (drained well)
  • 2 cups rotisserie chicken (diced or shredded)
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 3 tablespoons cilantro (chopped, more if desired)
  • 1 jalapeno (seeded and diced)
  • 1/2 small red onion (minced)
  • 1/4 cup cojita cheese (crumbled)

Optional Toppings

  • Tajin seasoning
  • Diced avocado

Instructions

  1. Make the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice and zest, chili powder, paprika, cumin, salt, and freshly cracked pepper until smooth. Taste and adjust seasonings as needed.
  2. Combine salad ingredients: In a large mixing bowl, add the drained fire roasted corn, diced red and green bell peppers, chopped cilantro, diced jalapeno, crumbled cojita cheese, and shredded rotisserie chicken.
  3. Add dressing and mix: Pour the prepared dressing over the salad ingredients. Using a spoon or spatula, toss gently to ensure everything is evenly coated. If using, fold in diced avocado carefully so it doesn’t mash.
  4. Finish and serve: Sprinkle the salad with Tajin seasoning and extra cojita cheese if desired. Serve immediately with veggie sticks or tortilla chips for a tasty, quick meal or appetizer.

Notes

  • For extra creaminess, use Greek yogurt with at least 2% fat.
  • Adjust the amount of jalapeno according to your desired spice level.
  • Rotisserie chicken adds convenience, but leftover cooked chicken can be substituted.
  • Tajin adds a tangy, mildly spicy kick—feel free to omit or replace with chili powder.
  • Salad is best eaten fresh but can be refrigerated for up to 1 day; avocado is best added just before serving to avoid browning.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mexican-inspired