Name: Mexican Chicken and Corn Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 2 cooked chicken breasts, diced; 1 cup corn (fresh or canned); ½ cup cherry tomatoes, halved; ¼ cup red onion, diced; ¼ cup chopped cilantro; ¼ cup crumbled queso fresco or feta; 2 tbsp lime juice; 1 tbsp olive oil; ½ tsp chili powder; Salt and pepper to taste

Jump to Recipe·Print Recipe

If you’re craving a vibrant and refreshing dish that bursts with flavor in every bite, this Mexican Chicken and Corn Salad Recipe is exactly what you need. Imagine juicy grilled chicken mingling with sweet corn, cherry tomatoes, and red onion, all brightened by a zesty lime dressing and finished with a sprinkle of crumbly queso fresco. It’s a perfect harmony of textures and tastes that feels like summer on a plate, and it’s incredibly easy to make whenever you want to brighten your meal time without a fuss.

Ingredients You’ll Need

The image shows a white marbled surface with several small white bowls arranged neatly, filled with different ingredients. There are three cooked chicken pieces placed in a white dish at the bottom. Around it, there are bowls with bright yellow corn kernels, finely chopped red tomatoes, chopped red onions, fresh green cilantro leaves, chopped green herbs, white cottage cheese, sour cream, and two small bowls with lemon juice and red spice powder. A woman's hand is partially visible on the left side. The overall scene is colorful and organized, with each ingredient clearly visible and separated. photo taken with an iphone --ar 4:5 --v 7

The magic of this salad lies in its simplicity. Each ingredient not only adds unique flavor but also a colorful element that makes the dish pop visually. From the leafy freshness of cilantro to the sweet crunch of corn, everything here works together to create balance and excitement.

Cooked chicken breasts (2, diced): The hearty protein base that soaks up all the vibrant flavors.
Corn (1 cup, fresh or canned): Adds a natural sweetness and satisfying crunch that complements the savory chicken.
Cherry tomatoes (½ cup, halved): Juicy bursts of acidity that lift the entire salad.
Red onion (¼ cup, diced): A sharp, crisp bite that brightens the dish.
Chopped cilantro (¼ cup): Essential for that unmistakable fresh, herbaceous note.
Lime juice (2 tbsp): Brings zesty brightness and ties all the flavors together beautifully.
Olive oil (1 tbsp): Adds silkiness and helps marry the ingredients.
Chili powder (½ tsp): A subtle kick that warms the palate without overpowering.
Salt and pepper (to taste): The fundamental seasoning that enhances every flavor.
Queso fresco or feta (¼ cup, crumbled): Creamy, tangy finish that adds depth and richness.

How to Make Mexican Chicken and Corn Salad Recipe

Step 1: Prepare the Main Ingredients

Start by dicing your cooked chicken breasts into bite-sized pieces. This is the star protein that will give your salad substance. If you’re using fresh corn, cook it lightly or simply blanch it; canned corn works perfectly as a quick and sweet alternative. Halve your cherry tomatoes and finely dice the red onion for that perfect balance between juicy and crunchy textures.

Step 2: Combine the Salad Components

In a large mixing bowl, toss together the diced chicken, corn, cherry tomatoes, diced red onion, and fresh cilantro. This colorful mix is already starting to come alive, showcasing all those vibrant Mexican-inspired colors and tastes.

Step 3: Make the Zesty Lime Dressing

Whisk together the lime juice, olive oil, chili powder, salt, and pepper in a smaller bowl. This simple dressing is bright and tangy with just the right amount of warmth from the chili powder. It’s the dressing that truly transforms the ingredients into a cohesive, flavorful salad.

Step 4: Dress and Toss

Pour the dressing over your salad mixture and toss gently but thoroughly. You want every morsel to be beautifully coated so that each bite sings with zest and spice.

Step 5: Finish with Cheese

Sprinkle crumbly queso fresco or feta cheese over the top just before serving. The creamy, tangy cheese perfectly offsets the bright lime and spicy notes, rounding out this Mexican Chicken and Corn Salad Recipe with a delightful richness.

How to Serve Mexican Chicken and Corn Salad Recipe

The dish is shown in a white oval plate placed on a white marbled background. It has three main layers: on the bottom, fresh green spinach leaves spread evenly; on top, bright red cherry tomato halves mixed throughout; and on the upper portion, slices of cooked chicken arranged in neat rows with a slightly brown, grilled appearance. Scattered over everything are small white crumbly pieces of cheese and bits of light yellow roasted corn adding texture. A woman's hand holds a black fork on the right side of the plate. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra pop of flavor and color, sprinkle additional chopped cilantro or sliced green onions. A few thin slices of ripe avocado also bring a creamy texture that pairs wonderfully with the crispness of the salad ingredients.

Side Dishes

This salad stands strong on its own but also pairs beautifully with warm tortilla chips for scooping, tortilla wraps for a fresh burrito, or alongside Mexican rice for a more substantial meal.

Creative Ways to Present

Serve it in hollowed-out bell peppers or avocado halves for an instantly festive presentation. Alternatively, layer it over a bed of fresh greens or baby spinach for a leafy twist that adds even more crunch and freshness.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mexican Chicken and Corn Salad Recipe in an airtight container in the refrigerator for up to two days. To keep the salad fresh and crisp, store the dressing separately if possible and toss right before eating.

Freezing

This salad isn’t ideal for freezing due to its fresh produce and creamy cheese, which can become watery or grainy upon thawing. It’s best enjoyed fresh to savor the texture contrasts at their peak.

Reheating

Since it’s crafted as a no-cook, fresh-tasting salad, reheating isn’t necessary and can detract from the bright flavors. If you want warm chicken, gently reheat it before mixing it into the salad and then toss with cold vegetables and dressing.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut that brings extra flavor and saves time without compromising the salad’s deliciousness.

Is this salad gluten-free?

Yes, this Mexican Chicken and Corn Salad Recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities.

Can I make this salad vegan or vegetarian?

To make it vegan, simply omit the chicken and replace queso fresco with a vegan cheese alternative or skip the cheese altogether. Consider adding black beans or chickpeas for protein.

What can I add for extra creaminess?

Adding diced avocado or a dollop of sour cream or Greek yogurt brings a luscious creaminess that works beautifully with the zesty lime dressing.

How spicy is this salad?

The chili powder adds a gentle warmth but isn’t overwhelmingly spicy, so it’s approachable for most palates. You can easily adjust the amount or leave it out completely if you prefer.

Final Thoughts

This Mexican Chicken and Corn Salad Recipe is truly a keeper—bright, fresh, and bursting with deliciousness while being easy enough for any day of the week. Whether you’re feeding family or just treating yourself, this salad brings a wonderful balance of flavors and textures that you’ll find yourself craving again and again. Give it a try and watch it become one of your new favorite go-to dishes!