Description
A vibrant and refreshing dish that combines juicy grilled chicken, sweet corn, fresh vegetables, and tangy lime dressing.
Ingredients
Scale
- 2 cups cooked grilled chicken, shredded
- 2 cups corn kernels (fresh or frozen)
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice or quinoa (for serving)
Instructions
- In a large mixing bowl, combine the corn, diced red onion, halved cherry tomatoes, diced avocado, shredded cheese, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
- Pour the dressing over the corn salad mixture and toss everything together gently to combine all the flavors.
- To serve, place a scoop of cooked rice or quinoa into each bowl. Top with a generous amount of shredded grilled chicken and a heaping portion of the corn salad. Garnish with additional cilantro and lime wedges if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Keep corn salad separate from rice or quinoa until serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg