Ingredients

The following ingredients have 4 Servings
  • 3 cups frozen corn ((Note 1))
  • 3 cups diced rotisserie chicken
  • 1 large red bell pepper, (finely diced)
  • 1/4 cup each: finely chopped cilantro, green onions ((Note 2))
  • 1 tablespoon finely diced jalapeño, (optional)
  • 1 large ripe avocado, (diced (Note 3))
  • 1/2 cup full-fat mayo ((Note 4))
  • 1-2 large juicy limes ((Note 5))
  • 1/2 teaspoon each: chili powder, paprika
  • 1/8 teaspoon ground cumin
  • 1 teaspoon Sriracha or hot sauce
  • Salt & Pepper
  • For serving: croissants or sandwich bread & lettuce OR chips/tostada shells, Cotija cheese

Instruction

  • CORN: See Note 1.
  • CHICKEN SALAD: Add all the salad ingredients and all the dressing ingredients to a large bowl. Season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Gently stir until well combined and serve immediately.
  • SERVING: See Note 6. However you chose to serve this chicken salad, we like adding a sprinkle of cotija right on top of the chicken salad!
  • STORAGE: Without the avocado, this salad stores really nicely in an airtight container in the fridge for 3-4 days. If you'd like to store leftovers, store salad and avocado separately. Or simply omit the avocado.