Ingredients
Salad Ingredients
- 1½ cups cooked chicken (shredded or chopped, rotisserie recommended for time-saving)
- 4 ears corn on the cob
- 1 tablespoon avocado oil
- ½ cup queso fresco (crumbled)
- ½ cup mayonnaise or Greek yogurt
- ⅓ cup cilantro (chopped)
- 2 green onions (sliced)
- ½ teaspoon paprika
- Juice of ½ a lime
- Salt to taste
Instructions
- Cook the Corn: Heat a medium skillet over medium heat and add the avocado oil. Place the corn cobs in the skillet and cook, turning occasionally, for 5-7 minutes until the corn is bright yellow and tender.
- Prepare the Corn: Remove the cooked corn from the skillet and place on a cutting board. Allow to cool for several minutes until they can be handled comfortably, then carefully cut the kernels off the cobs.
- Mix the Salad: In a medium bowl, combine the cooked chicken, cut corn kernels, crumbled queso fresco, chopped cilantro, and sliced green onions. Add the mayonnaise or Greek yogurt, paprika, and lime juice. Stir well to combine all ingredients evenly.
- Season to Taste: Taste the salad mixture and add salt as needed. The amount of salt required may vary depending on the saltiness of the chicken used.
- Chill Before Serving: Cover the salad and refrigerate it for at least one hour before serving to allow the flavors to meld and the salad to chill.
Notes
- You can use rotisserie chicken to save time and add extra flavor.
- Greek yogurt can be used in place of mayonnaise for a lighter, tangier dressing.
- For extra smoky flavor, try char-grilling the corn instead of cooking it in a skillet.
- This salad can be prepared a day ahead and stored refrigerated to enhance the flavors further.
- If queso fresco is unavailable, crumbled feta cheese can be a good substitute.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side-Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
