Our local Walmart has cold rotisserie chickens for sale for less than $3. That is an incredible deal, just knowing all the different meals you can make with a whole chicken! I made this delicious Mexican Street Corn Chicken Salad and it has stored so well in the fridge, even the avocados are still green. I will show you what I did to make the cold chicken salad with a little spice, and the homemade chips to go with it!
This Mexican Street Corn Chicken Salad is pretty much perfect for meal prep for your daily lunches, kids' lunches, or a quick and easy dinner, and it is packed with protein and fiber, too.
Mexican street corn, also known as elote, is a flavorful street food found throughout Mexico, often sold from roadside stands and food carts. Traditionally, it consists of grilled corn on the cob slathered with a mixture of mayonnaise, crema (a Mexican-style sour cream), and lime juice. It's then generously sprinkled with cotija cheese—a crumbly, salty cheese similar to feta—and finished off with a dusting of chili powder for a spicy kick. The result is a mouthwatering combination of smoky, creamy, tangy, and spicy flavors that captures the essence of Mexican street food.
I added avocados and subbed Greek yogurt for cream. It is a little better for you than traditional street corn!
This meal stores well and packs well in a school lunch. I love it served alongside chips, but you could definitely serve it as a sandwich or with some vegetables like carrots, celery, or sliced bell peppers.
If you want a little bit more flavor, try adding in chopped pickled banana peppers.
Your family will love this meal!
Don't miss these other delicious Mexican Street Corn Recipes:
Crock Pot Mexican Street Corn Dip
Mexican Street Corn Smash Tacos
Mexican Street Corn Chicken Soup
Mexican Street Corn Pasta Salad
Mexican Street Corn Chicken Salad
This Mexican Street Corn Chicken Salad is a hit! It is easy to make and loaded with flavor, fiber, and protein!
Ingredients
- 3 cups cooked chicken, chopped
- 3 cups corn
- ½ cup chopped cilantro
- juice from one lime
- ⅛ cup chopped green onions
- 1 avocado, chopped
- ⅓ cup mayo
- ⅓ cup Greek yogurt
- ½ cup cotija cheese
- 1 teaspoon Tajin, more or less to your liking
- for Tajin chips:
- 15-20 corn tortillas
- spray oil
- Tajin
Instructions
1. Roast corn on stovetop, in air fryer or oven, or on the grill.
2. To keep the avocado from turning during storage, squeeze the lime juice directly on the chopped avocado before adding it to the mix.
3. Combine all ingredients to a bowl and stir well.
4. Store in fridge while making chips.
5. Cut corn tortillas in triangles with a pizza cutter or knife.
6. Lightly spray one side with cooking spray.
7. Sprinkle Tajin over the one side.
8. Place gently into air fryer and cook on 325 for 4 minutes, check, and cook more, if desired.
9. Serve chicken salad and chips together and enjoy!
Notes
store leftover chicken salad in a covered dish in fridge for up to 3 days
can add black beans, pinto beans, tomatoes, and bell peppers if desired
can swap sour cream or Mexican crema for Greek yogurt
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 482Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 61mgSodium: 541mgCarbohydrates: 42gFiber: 7gSugar: 4gProtein: 21g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.