Description
A vibrant and nourishing salad packed with tender chicken, sweet corn, and a creamy dressing, perfect for a cozy meal or summer lunch.
Ingredients
Scale
- 2 cups cooked chicken breast, diced
- 3 cups corn (fresh, frozen, or canned)
- 1/2 cup red onion, finely diced
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Whisk together the Greek yogurt, light mayonnaise, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
- Combine the diced chicken, corn, finely diced red onion, crumbled cotija cheese, chopped cilantro, and minced jalapeño in a large mixing bowl.
- Pour the dressing over the chicken mixture and gently toss until everything is well coated.
- Taste and adjust with additional salt, pepper, or lime juice if needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir once before serving and garnish with extra cotija cheese and chopped cilantro, if desired.
Notes
This salad can be made ahead of time and will taste even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg