Mexican Street Corn Chicken Salad

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!

4.85 from 13 votes

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!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Salad

Cuisine: American

Servings:

Calories: 808kcal

Author: Becky Hardin

Ingredients

For the Zesty Lime Grilled Chicken

1.5 pound chicken breast
1 lime
2 tbsp olive oil
½ tsp garlic salt
¼ tsp coriander

For the Massaged Kale Salad

6 cups of chopped kale
1 lime
2 tbsp olive oil
½ tsp garlic salt
1 cup fresh cilantro
2 cup black beans
1 cup cherry tomatoes halved
½ cup red onion chopped
1 avocado sliced

For the Mexican Street Corn

4 ears of sweet corn
2 tbsp sour cream
2 tbsp mayonnaise
Juice of 1 lime
4 oz queso fresco
½ tsp chili powder
½ tsp garlic salt
dash of black pepper

Instructions

For the Zesty Lime Grilled Chicken

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

For the Mexican Street Corn

Heat the grill to medium*
Remove the silk from the corn husks
Submerge the corn in cold water for about 5 minutes
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
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, mix
Add the cheese, mix
Season with chili powder, garlic salt and black pepper, mix

For the Lime Massaged Kale Salad

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
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
Add the black beans, cherry tomatoes, red onion and avocado, gently toss**
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.

Nutrition