Guacamole Crispy Sweetcorn Chicken Salad

Quick & Easy Guacamole Street Corn Chicken Salad

This chicken salad is inspired by my Street Corn Chicken Rice Bowl recipe, but has a bit of a summery twist with guacamole! Served cold or at room temperature, it’s a lighter option that’s perfect for hot days or when I just need something quick.

I knew I wanted to create an effortless meal for when it’s SO hot outside, and after lots of testing, this Guac Corn Salad came together so well. My favorite way to eat it is to scoop it up with tortilla chips, but you can really enjoy it anyway you want! On a bun, croissant, over rice….the possibilities are endless. This is one of those meals to have on your list for when you really don’t feel like cooking!

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Why You’ll Love This Recipe

• Quick + Easy – The only cooking required is roasting the corn. I prep everything else while it cooks for a super quick dinner with minimal cleanup!
• Healthy + High-Protein – This recipe has 45 grams of protein along with carbs, fiber, and healthy fats for a well-rounded meal that’s nutritious without lacking flavor. 
• Perfect for Meal Prep – The chicken salad can be made ahead of time, and the guacamole can be mixed just before serving for an easy lunch, dinner, or side dish throughout the week.
• Fresh, Creamy & Crunchy – Every bite has the perfect combination of creamy guacamole, smoky roasted corn, juicy chicken, crisp cucumbers, cotija crumbles, and crunchy tortilla chips for an irresistible mix of flavors and textures.

RELATED: Healthy Chicken Salad

Ingredients

Corn 

• Corn – I use frozen sweet corn, but you can substitute fresh corn. Just avoid canned corn, because it tends to be a little soggy. 
• Oil – I use avocado oil, but any neutral oil works well to help create a smoky, charred effect on the corn. 
• Salt

Chicken Salad

• Chicken – Rotisserie chicken is my go-to for this recipe. I shred it up or dice it into cubes. Leftover shredded chicken or cooked chicken breasts or thighs are also great if you have them on hand. 
• Veggies – Cucumber and red onion add a satisfying crunch and a bit of bite to the salad. I recommend using either Persian cucumbers or English cucumbers, because they have fewer seeds and a thinner skin than other varieties. 
• Greek Yogurt – This replaces the mayonnaise in more traditional elotes recipes, replicating the taste and texture while adding a little more protein. 
• Herbs and Spices – Chopped parsley (or cilantro), garlic powder, smoked paprika, salt, and cayenne give the salad a savory flavor with bright notes and a touch of heat. 
• Lemon Juice – The acidity helps balance the heaviness of the yogurt. Freshly squeezed is best, but bottled lemon juice also works. 

Guacamole

• Avocado – The base of every guac! Look for dark green avocados that give just slightly when squeezed. 
• Tomatoes – These are optional, but I love to include either grape tomatoes or cherry tomatoes for a little color, texture, and a sweet, acidic taste. 
• Cilantro – This adds brightness. Parsley can be substituted if needed. 
• Red Onion – Finely diced red onion adds a little crunch and a mild bite. 
• Lime Juice – Fresh lime juice brightens all the flavors and helps keep the avocado looking fresh.
• Salt/Pepper

For Serving

• Cotija Cheese – Salty, crumbly cotija adds the perfect finishing touch and gives this salad its street corn-inspired flavor. Feta can be substituted if needed.
• Fresh Herbs – A sprinkle of chopped cilantro or parsley adds freshness and makes the finished dish extra colorful.
• Tortilla Chips – These add the perfect crunch and are a fun way to serve the salad. Choose whatever tortilla chips are your favorite!

How to Make This Guacamole Street Corn Chicken Salad

One of my favorite things about this recipe is that the different components are all prepped at pretty much the same time. You’ll need a large baking sheet and a few mixing bowls. Here’s how to make Guacamole Street Corn Chicken Salad: 

1. Roast the corn – Toss the frozen corn with oil and salt, and spread in an even layer on a baking sheet. This helps all the kernels cook evenly. Bake just until the corn is crispy and golden, stirring halfway through. Be careful not to let it burn! Set the corn aside to cool. 
2. Prep the chicken salad ingredients – While the corn is in the oven, mix the remaining chicken salad ingredients in a bowl. 
3. Make the guacamole – In a separate bowl, mix the guacamole ingredients. I usually like to mash it until it’s creamy, but you can also leave it a little chunky, if preferred. 
4. Serve – Reserve a couple of tablespoons of roasted corn. Then, mix the rest into the chicken salad. Spoon the salad into a wide serving dish. Dollop guacamole on top, then add crumbled cotija cheese, fresh herbs, and the reserved corn. Serve with tortilla chips for dipping, and enjoy! 

Tips

• Roast the corn until it’s deeply golden. The caramelized edges add the smoky, sweet flavor that gives this salad its street corn-inspired taste. Just keep an eye on it during the last few minutes to prevent burning!
• Let the corn cool completely. Stirring hot corn into the chicken salad will warm the yogurt and make it a little runny. 
• Choose ripe avocados. For the best results, your avocados should give slightly when gently squeezed. If they’re too firm, the guacamole won’t be creamy, and if they’re overly soft, it can become mushy.
• Adjust the guacamole texture. Mash the avocado until it’s as smooth or chunky as you like. 
• Taste before serving. Depending on the sweetness of the corn and the size of the lime, the salad may need an extra squeeze of lime juice or a pinch of salt to really make the flavors pop. Or, you may want to add an extra dash of cayenne if you love spice. 

Variations

Make it extra spicy. Add diced jalapeño or serrano pepper to the guacamole, stir hot sauce into the chicken salad, or sprinkle the dish with crushed red pepper flakes or Tajín for extra heat.

Add black beans. Stir in a can of drained and rinsed black beans for extra texture, protein, and fiber. 

Mix in extra veggies. Bell peppers, diced jalapeños, green onions, or shredded cabbage all add more crunch and color.

Try a different cheese. Feta makes a great substitute for cotija, or skip the cheese altogether for a dairy-free version (using a dairy-free yogurt).

Serving Suggestions

I love eating this street corn chicken salad with tortilla chips for a fun complete meal. My kids love getting to scoop up bites and eat with their hands or crackers! Or, skip the tortilla chips and serve the chicken salad and guac in lettuce wraps or over greens, scooped into almond flour tortillas, or spooned over white or brown rice. 

This recipe also makes for a great appetizer with main courses like barbacoa tacos or my chicken enchilada skillet. There are so many ways to enjoy this one!

How to Store

To keep the ingredients fresh, I recommend storing the chicken salad and guacamole separately in airtight containers whenever possible. The chicken salad will keep in the refrigerator for 3-4 days. The guacamole is best enjoyed the day it’s made but can be refrigerated for 1-2 days. To help prevent browning, press a piece of plastic wrap directly onto the surface before sealing the container.

For the best texture, assemble the salad just before serving and add the cotija cheese, fresh herbs, and tortilla chips right before eating. Once combined, any leftover salad will keep fresh in the fridge for 1-2 days!

More Healthy Chicken Recipes 

• Watermelon Feta Chicken Salad
• Greek Yogurt Chicken Salad Lettuce Wraps
• Healthy Cobb Salad with Chicken
• Crockpot Ranch Chicken
• Thai Chicken Lettuce Wraps
• Chicken Caesar Smashed Tacos

Mexican-Inspired Meals To Try

• Mexican Pasta Bake
• Mexican Ramen Noodles
• Mexican Quinoa Stuffed Butternut Squash
• Low-Carb Mexican Meal Prep Bowls
• Creamy Healthy Chicken Enchilada Skillet
• Chile Relleno Casserole