Mexican Street Corn Chicken Salad
Mexican Street Corn Chicken Salad takes all the best ingredients from elote and turns it into a protein rich chicken salad, perfect for enjoying on its own, as part of a lettuce wrap, or on a croissant.
Servings: 4 servings
Calories: 446kcal
Ingredients
- 1 lb. chicken tenderloins
- 1 cup canned corn
- ¼ cup mayonnaise
- ⅓ cup sour cream
- 2 green onions chopped
- ¼ cup cilantro chopped
- 1 jalapeno minced
- 1 lime zest and juice
- 1 tbsp. oil such as avocado
- 1 tsp. chili powder divided
- ½ tsp. paprika
- ½ tsp. cumin
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ cup cotija cheese
- 1 avocado pitted removed and cut into small chunks
Instructions
- Cut chicken tenderloins into bite sized pieces.
- Place into a bowl and coat with spices (only ½ tsp. of chili powder) and set to the side.
- Heat ½ tbsp. oil in a large skillet. Add chicken pieces in a single layer and cook for around 5 minutes, flipping halfway through. The chicken will cook quickly since it is small. Set on a plate to the side and allow to cool for a few minutes.
- To the same skillet, add remaining oil and pour in corn kernels. Sauté for five minutes, allowing to brown slightly.
- To a large mixing bowl add mayo, sour cream, lime juice, zest, and ½ tsp. chili powder. Add salt and pepper to taste.
- Add chicken, corn, green onion, minced jalapeño, cilantro, avocado, and cotija cheese.
- Stir to combine.
Nutrition
Calories: 446kcal | Carbohydrates: 15g | Protein: 29g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 412mg | Potassium: 837mg | Fiber: 5g | Sugar: 2g | Vitamin A: 943IU | Vitamin C: 18mg | Calcium: 102mg | Iron: 2mg