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. Topped with Zesty Lime Grilled Chicken and drool-worthy Mexican Street Corn!
Slice the lime in half and squeeze the lime juice over the corn, mix.
1 lime
Add the cheese, mix.
4 ounces queso fresco
Season with chili powder, garlic salt and black pepper, mix.
½ teaspoon garlic salt, ½ teaspoon chili powder, dash of black pepper
For the Lime Massaged Kale Salad
In a large salad bowl, add the kale.
6 cups chopped kale
Slice the lime in half and squeeze the lime juice over the kale.
Juice of 1 lime
Add the olive oil.
2 tablespoon olive oil
Using clean hands, gently massage the kale for about 1 minute. The kale will begin to break down and soften.
Sprinkle with garlic salt.
½ teaspoon garlic salt
Chop the cilantro and add it to the salad bowl, toss.
1 cup fresh cilantro
Add the black beans, cherry tomatoes, red onion, and avocado, gently toss**.
2 cup black beans, 1 cup cherry tomatoes, ½ cup red onion, 1 avocado
Top with the Zesty Lime Grilled Chicken and Mexican Street Corn.
Video
Notes
*Or boil the corn on the stove top, for 10 minutes in a pot of boiling water**You can toss everything together or add the black beans, cherry tomatoes, red onion, avocado, grilled chicken and Mexican street corn to each individual bowl of lime massaged kale and cilantro.Storage: Store zesty lime chicken and Mexican street corn separately, in airtight containers in the refrigerator for 4 days. Store other salad components separately in the fridge.