Description
Elevate your chicken salad with this vibrant Street Corn Chicken Salad, featuring tender shredded chicken, charred corn kernels, and a tangy, creamy dressing inspired by classic street corn flavors. Fresh veggies, pickled jalapeños, and cotija cheese add brightness and a spicy kick, making this salad perfect as a light meal or a flavorful side.
Ingredients
Pickled Jalapeños
- 2–4 tablespoons white vinegar
- ½ teaspoon salt
- 1 jalapeño, thinly sliced
Salad
- 2 cups halved cherry tomatoes
- 1 green bell pepper, diced
- ½ large red onion, minced
- 3 tablespoons red vinegar
- 1 teaspoon coarse salt
- 1 lb cooked shredded chicken (about 4 cups)
Corn
- 2 tablespoons olive oil
- 20 oz frozen corn, thawed
- ¾ teaspoon coarse salt
Sauce
- 1 cup full-fat Greek yogurt
- ¼ cup mayonnaise
- 2 oz cotija cheese, crumbled
- 3 tablespoons fresh lime juice
- 1 tablespoon white vinegar
- ½ teaspoon coarse salt
- ¼ teaspoon paprika
Other Ingredients
- 1 large avocado, pitted and diced
- ½ cup fresh chopped cilantro
Instructions
- Pickle the Jalapeños: In a small bowl, whisk together the white vinegar and ½ teaspoon salt. Add the thinly sliced jalapeño and toss to coat. Set aside to quick-pickle while you prepare the rest of the salad.
- Prepare the Vegetables: In a large salad bowl, combine the halved cherry tomatoes, diced green bell pepper, and minced red onion. Add the red vinegar and 1 teaspoon of coarse salt, then toss well. Let this mixture rest for at least 15 minutes to marinate and soften the flavors.
- Cook the Corn: Heat the olive oil in a large skillet over medium-high heat. Add the thawed corn and season with ¾ teaspoon coarse salt. Let the corn cook undisturbed for 3–4 minutes to develop a nice browning, then toss the kernels and repeat this process until the corn is evenly browned, about 10–15 minutes total. Once done, remove the skillet from heat.
- Make the Sauce: In a medium bowl, combine the full-fat Greek yogurt, mayonnaise, crumbled cotija cheese, fresh lime juice, white vinegar, ½ teaspoon coarse salt, and mix until smooth and creamy.
- Assemble the Salad: Add the cooked shredded chicken and browned corn to the bowl with the marinated vegetables. Pour the sauce over the top and toss everything together until well combined.
- Finish and Serve: Top the salad with the quick-pickled jalapeños, diced avocado, and fresh chopped cilantro. Lightly dust with paprika for color and a subtle smoky flavor. Serve the salad on its own, over bed of greens, or alongside tortilla chips for a delicious meal or side dish.
Notes
- For a spicier salad, increase the amount of jalapeños or leave some seeds in when pickling.
- Use fresh corn instead of frozen if available for a sweeter flavor.
- Grilling the corn instead of cooking in a skillet can add extra smokiness.
- This salad can be served warm, at room temperature, or chilled depending on preference.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
