Description
Mexican Chicken and Corn Salad is a fresh, zesty, and colorful salad featuring tender grilled chicken, sweet corn, juicy cherry tomatoes, and a tangy lime dressing, finished with crumbled queso fresco for a delightful burst of flavor. Perfect for a light lunch or a vibrant side dish, this gluten-free recipe is quick to assemble and packed with bold Mexican-inspired flavors.
Ingredients
Salad 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
Dressing Ingredients
- 2 tbsp lime juice
- 1 tbsp olive oil
- ½ tsp chili powder
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the diced cooked chicken breasts, corn, halved cherry tomatoes, diced red onion, and chopped cilantro. Gently toss to begin mixing the salad components evenly.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper until the dressing is well blended and emulsified.
- Dress the Salad: Pour the prepared lime dressing over the combined salad ingredients. Toss thoroughly to coat everything evenly with the tangy and spicy dressing.
- Add Cheese: Sprinkle the crumbled queso fresco or feta cheese on top of the salad just before serving to add a creamy and salty finish to the dish.
Notes
- Add diced avocado for creaminess and extra richness.
- Serve the salad over fresh lettuce leaves to turn it into a more substantial meal.
- Enjoy with tortilla chips on the side for added crunch and to keep with the Mexican theme.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
