Description

A quick, creamy, and smoky chicken salad featuring charred corn, cotija cheese, and a zesty lime-chipotle dressing. Perfect for meal prep or a fast dinner.

Ingredients

Scale

2 cups shredded chicken breast (poached, grilled, or rotisserie)
3–4 ears fresh corn, kernels removed (or thawed frozen corn)
1/2 cup mayonnaise (full-fat preferred)
1/4 cup sour cream (or Greek yogurt)
Juice of 2 limes (freshly squeezed)
1/2 cup crumbled cotija cheese (or feta)
1 minced chipotle pepper in adobo sauce (plus 1 tsp adobo sauce)
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 tsp chili powder
1/2 tsp cumin
Salt and black pepper to taste

Instructions

Cook chicken breasts by boiling or grilling until done. Let rest for 5 minutes, then shred into bite-sized pieces.
Cut kernels off corn cobs. If using fresh corn, char the kernels in a hot skillet with oil for 2-3 minutes until blackened spots appear.
In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, cumin, and minced chipotle pepper.
In a large mixing bowl, combine shredded chicken, charred corn, diced red onion, and chopped cilantro.
Pour the dressing over the ingredients and gently toss to coat evenly without mashing the corn or chicken.
Fold in the crumbled cotija cheese last.
Refrigerate for at least 15 minutes to allow flavors to meld before serving.

Notes

For best flavor, char the corn to get a smoky taste. If making ahead, add the cotija cheese and fresh cilantro right before serving to prevent sogginess. The salad tastes better the next day as flavors meld. Do not freeze this salad.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 4
Sodium: 450
Fat: 22
Saturated Fat: 6
Carbohydrates: 18
Fiber: 2
Protein: 25

Keywords: street corn chicken salad, elote salad, creamy chicken salad, quick dinner, meal prep, gluten-free, high protein, charred corn, lime dressing