Mexican Street Corn Chicken Salad
If you have around 15 minutes to spend in the kitchen, Mexican Street Corn Chicken Salad might be an awesome gluten free recipe to try. This main course has 313 calories, 21g of protein, and 20g of fat per serving. This recipe serves 6. For $2.33 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. If you have red onion, salt, salad greens, and a few other ingredients on hand, you can make it. 64 people have made this recipe and would make it again. A few people really liked this Mexican dish. It is brought to you by Inside BruCrew Life. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Mexican Street Corn Chicken Pasta Salad, Mexican Street Corn Salad, and Mexican Street Corn Salad are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Ingredients:
1 ripe avocado, sliced thin
1 1/2 cups cherry tomato halves
2-3 grilled chicken breasts, cut up
1 teaspoon chili powder
cilantro, for garnish
1/2 cup crumbled cotija cheese
2 ears grilled corn, cut off the cob
1 teaspoon lime juice
1/2 cup ranch dressing
1/2 cup diced red onion
4-5 cups salad greens
salt
Equipment:
bowl
whisk
Cooking instruction summary:
Place the salad greens in a bowl. Top with the chicken, corn, onion, tomatoes, avocado, and cheese. Sprinkle cilantro on top. Whisk together the ranch dressing, chili powder, and lime juice. Season with salt, if desired. Toss the salad together and serve immediately with the dressing.
Step by step:
1. Place the salad greens in a bowl. Top with the chicken, corn, onion, tomatoes, avocado, and cheese. Sprinkle cilantro on top.
2. Whisk together the ranch dressing, chili powder, and lime juice. Season with salt, if desired. Toss the salad together and serve immediately with the dressing.
Nutrition Information:
covered percent of daily need
