Guacamole Street Corn Chicken Salad Recipe

Guacamole crispy sweetcorn chicken salad in a bowl.

Guacamole Street Corn Chicken Salad Recipe

I can’t get enough of this Guacamole Street Corn Chicken Salad! I fell in love with Mexican street corn when visiting Mexico years ago and have been incorporating the flavors into different meals ever since. With 45 grams of protein, this chicken salad one of my family's faves and is so easy to make! Topped with guacamole and served with tortilla chips, every bite is smooth, crunchy, cheesy, sweet, savory, and a little smoky. Everything comes together at once, so all you need is about 30 minutes, and you'll have a family-friendly meal everyone will be actually excited to eat.

Course Appetizer, Dinner, Main Course, Side Dish

Cuisine American, Mexican

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings -6 Servings

Calories 486kcal

Author Christine McMichael

Equipment

Baking Sheet

Ingredients

Corn

1 16-Ounce bag frozen sweet corn
1 Tablespoon avocado oil
1/2 teaspoon salt

Chicken Salad

2 cups shredded or cubed rotisserie chicken
2 Persian cucumbers or 1/2 English cucumber finely diced
1/2 small red onion finely diced
1/4 cup parsley or cilantro chopped
1/2 cup full-fat Greek yogurt
juice of 1/2 lemon
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
pinch of cayenne

Guacamole

2 medium ripe haas avocados cut into small cubes
6 cherry tomatoes, diced
2 Tablespoons chopped cilantro
2 Tablespoons finely diced red onion
juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For Serving

1/4 cup crumbled cotija cheese
1 Tablespoon cilantro or parsley as garnish, chopped
1 bag tortilla chips choose your favorite!

Instructions

Preheat the oven to 375°F.
On a large nonstick baking sheet, toss the frozen corn, oil and salt. Spread into an even layer.
Bake for 28-35 minutes, stirring halfway through, until the corn is crispy and golden. Be careful not to burn.
Remove from the oven and set aside to cool for 15 minutes.
While the corn bakes, mix the chicken salad ingredients together (except for the corn).
In a separate bowl, mix the guacamole in a bowl until creamy. Mash the avocado as much as you like for a smoother guacamole, or mix just enough for it to remain chunky.
Set aside 2 tablespoons of the roasted corn for garnish. Once the corn is fully cooled, mix it into the Chicken Salad.
To serve, spoon the chicken salad into a wide serving dish, dollop with guacamole, sprinkle with crumbled cotija, chopped herbs, the 2 tablespoons remaining roasted corn and serve with tortilla chips for dipping. Enjoy!

Video

Notes

Serve this with chips, on a bun, in a croissant, over cooked rice, or eat it right out of the bowl!
Nutrition does not include the tortilla chips.

Nutrition