Mexican Street Corn Chicken Salad

By Ellie

4 Person

50 Minutes

808 Calories

Mexican Street Corn Grilled Chicken Salad is a fiesta in a bowl! A base of lime massaged kale salad packed with black beans, cherry tomatoes, red onion, and avocado. This Kale Chicken Salad is topped with Zesty Lime Grilled Chicken and drool-worthy Mexican Street Corn! It is an amazing Summer Recipe you’ll make again and again!

Ingredients

Mexican Street Corn

black pepper
1/2 tsp. garlic salt
1/2 tsp. chili powder
4 oz. queso fresco
2 tbsp. juice of lime
2 tbsp. mayonnaise
2 tbsp. sour cream
4 ears sweet corn

Massaged Kale Salad

1 avocado sliced
1/2 cup red onion chopped
1 cup cherry tomatoes halved
2 cups black beans
1 cup fresh cilantro
1/2 tsp. garlic salt
2 tbsp. olive oil
1 lime
6 cups chopped kale

Zesty Lime Grilled Chicken

1/4 tsp. coriander
1/2 tsp. garlic salt
2 tbsp. olive oil
1 lime
1 1/2 pounds chicken breasts

Method

01

Pat chicken breasts dry. Cut into 1inch wide stripes. Add chicken to a large bowl.
02

Zest the lime into the bowl over the chicken. Slice the lime in half and squeeze the lime juice over the chicken. Add the olive oil, garlic salt, and coriander. Mix until chicken is evenly coated. Set aside for at least 20 minutes and up to 4 hours.
03

Heat grill to medium-high heat. Carefully lay the chicken stripes on to the grill. Grill for 3-4 minutes on each side, be careful not to burn. Once the chicken is cooked through, remove from grill and set aside.
04

Heat the grill to medium. Remove the silk from the corn husks. Submerge the corn in cold water for about 5 minutes.
05

Shake off any excess water and make sure the husks are closed back up over the corn. Place the corn husks on the grill and cook with the lid closed for 15-20 minutes until the corn is tender. Remove the corn from the grill, allow to cool.
06

Remove the husks and slice the corn off the cob into a medium-sized bowl. Add the sour cream and mayonnaise to the corn, mix. Slice the lime in half and squeeze the lime juice over the corn. Add the cheese，season with chili powder, garlic salt, and black pepper, mix.
07

In a large salad bowl add the kale. Slice the lime in half and squeeze the lime juice over the kale. Add the olive oil.
08

Using clean hands, gently massage the kale for about 1 minute, the kale will begin to break down and soften. Sprinkle with garlic salt. Chop the cilantro and add it to the salad bowl, toss.
09

Add the black beans, cherry tomatoes, red onion, and avocado, gently toss. Top with the Zesty Lime Grilled Chicken and Mexican Street Corn.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Easy Chicken Recipes

Salad Recipes

Healthy Recipes

Thanksgiving Salad Recipes

Mexican Street Corn Chicken Salad

4.1

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 808 Kcal
Prep Time 30 Mins
Cook Time 20 Mins
Total Time 50 Mins

02 Ingredients

Mexican Street Corn

black pepper

1/2 tsp. garlic salt

1/2 tsp. chili powder

4 oz. queso fresco

2 tbsp. juice of lime

2 tbsp. mayonnaise

2 tbsp. sour cream

4 ears sweet corn

Massaged Kale Salad

1 avocado sliced

1/2 cup red onion chopped

1 cup cherry tomatoes halved

2 cups black beans

1 cup fresh cilantro

1/2 tsp. garlic salt

2 tbsp. olive oil

1 lime

6 cups chopped kale

Zesty Lime Grilled Chicken

1/4 tsp. coriander

1/2 tsp. garlic salt

2 tbsp. olive oil

1 lime

1 1/2 pounds chicken breasts

03 Method

Step 1

Pat chicken breasts dry. Cut into 1inch wide stripes. Add chicken to a large bowl.

Step 2

Zest the lime into the bowl over the chicken. Slice the lime in half and squeeze the lime juice over the chicken. Add the olive oil, garlic salt, and coriander. Mix until chicken is evenly coated. Set aside for at least 20 minutes and up to 4 hours.

Step 3

Heat grill to medium-high heat. Carefully lay the chicken stripes on to the grill. Grill for 3-4 minutes on each side, be careful not to burn. Once the chicken is cooked through, remove from grill and set aside.

Step 4

Heat the grill to medium. Remove the silk from the corn husks. Submerge the corn in cold water for about 5 minutes.

Step 5

Shake off any excess water and make sure the husks are closed back up over the corn. Place the corn husks on the grill and cook with the lid closed for 15-20 minutes until the corn is tender. Remove the corn from the grill, allow to cool.

Step 6

Remove the husks and slice the corn off the cob into a medium-sized bowl. Add the sour cream and mayonnaise to the corn, mix. Slice the lime in half and squeeze the lime juice over the corn. Add the cheese，season with chili powder, garlic salt, and black pepper, mix.

Step 7

In a large salad bowl add the kale. Slice the lime in half and squeeze the lime juice over the kale. Add the olive oil.

Step 8

Using clean hands, gently massage the kale for about 1 minute, the kale will begin to break down and soften. Sprinkle with garlic salt. Chop the cilantro and add it to the salad bowl, toss.

Step 9

Add the black beans, cherry tomatoes, red onion, and avocado, gently toss. Top with the Zesty Lime Grilled Chicken and Mexican Street Corn.

04 Author