Mexican Street Corn-Chicken Salad Recipe

Ingredients and Preparation

List of Ingredients

In this recipe for Mexican Street Corn-Chicken Salad, we’ll be combining the sweetness of grilled corn, the savory flavor of chicken, and a blend of spices to create a delicious and fresh salad that’s perfect for any occasion.

Here are the ingredients you’ll need:

1 pound boneless, skinless chicken breast or thighs
4 cups of mixed greens such as arugula, spinach, or lettuce
2 cups of frozen corn kernels, thawed
1 cup of diced red bell pepper
1 cup of diced red onion
1 jalapeño pepper, seeded and finely chopped
2 cloves of garlic, minced
1/4 cup of freshly squeezed lime juice
2 tablespoons of olive oil
1 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
Salt and pepper, to taste
1 cup of crumbled queso fresco (Mexican cheese)

For the preparation:

Preheat your grill or grill pan to medium-high heat. Season the chicken with salt and pepper on both sides. Grill the chicken for about 5-7 minutes per side, or until it’s cooked through. Let it rest for a few minutes before chopping it into bite-sized pieces.

In a large bowl, whisk together the lime juice, olive oil, cumin, smoked paprika, and a pinch of salt and pepper. Add the chopped chicken to the bowl and toss to coat with the dressing.

In a separate bowl, combine the mixed greens, corn kernels, diced red bell pepper, and chopped red onion.

Once the chicken has cooled slightly, add it to the bowl with the greens mixture and toss gently to combine. Top with crumbled queso fresco and serve immediately.

1 pound cooked chicken breast

To make this delicious Mexican Street Corn-Chicken Salad, you’ll need the following ingredients:

1 pound cooked chicken breast

This is the protein base for the salad and can be grilled, baked, or cooked in any way you prefer. You can also use leftover roasted chicken if you have some on hand.

1 cup frozen corn kernels

Fresh corn works too, but frozen is easier to work with and will give a slightly sweeter flavor. You can thaw it first by leaving it in room temperature for a few hours or by microwaving it according to the package instructions.

1/2 cup diced red bell pepper

This adds a sweet crunch to the salad and some extra nutrients. Use any color bell pepper you like, but red gives a nice pop of color.

1/2 cup diced cucumber

Thinly slice or dice the cucumber into small pieces for added freshness and texture. English or hothouse cucumbers work well here.

1 jalapeño pepper, seeded and finely chopped: Use just half of this if you like a milder heat or add more to taste. You can also substitute in some diced serrano peppers if you prefer.

2 tablespoons olive oil

This adds moisture to the salad without making it soggy. You can use avocado oil or another neutral-tasting oil instead if you prefer.

1 tablespoon lime juice

Freshly squeezed is best, but bottled will do in a pinch. This helps balance the flavors and add brightness.

2 cloves garlic, minced

Mince or press the garlic to release its flavor and aroma. You can also use roasted garlic for added depth if you like.

1 teaspoon ground cumin

Use fresh or dried cumin seeds if you prefer a more authentic Mexican flavor.

1/4 teaspoon paprika

Smoked or sweet works well here; choose your favorite for the most flavorful salad.

Salt and pepper to taste

Add these in small amounts as needed, keeping the flavors balanced and refined.

1 cup frozen corn kernels, thawed

To prepare the Mexican Street Corn-Chicken Salad recipe, you will need the following ingredients:

Corn Kernels: You will require 1 cup frozen corn kernels that have been thawed.
Chicken Breast: One pound boneless and skinless chicken breast will be needed for the recipe. Cut it into small, bite-sized pieces to cook evenly.
Lime Juice: Freshly squeezed lime juice is a key component of Mexican Street Corn flavors. You’ll need about 2 tablespoons.
Mayonnaise: For creaminess in the salad, mayonnaise is added to the mix. You will require half a cup for this recipe.
Cilantro Chopped: Add freshness with chopped cilantro – use about 1/4 cup of fresh leaves, finely cut.
Diced Onion: Diced onion adds texture and flavor; you need a medium-sized one for this recipe.
Garlic Clove: One garlic clove is minced to add depth in the flavors. Mince it finely.
Red Pepper Flakes (optional): If you want some heat, add a pinch of red pepper flakes.
Jalapeño Peppers Diced: A diced jalapeño adds spice; one jalapeño should be sufficient for this recipe.
Cotija Cheese Crumbled (optional): For an extra burst of flavor and texture, you can add a handful of crumbled Cotija cheese if available.
Salt and Pepita Salt (to taste): You will also require some salt and a bit of pepita salt to your taste for enhancing the flavors in this salad.

To prepare the chicken breast, you can either:

Cook it on a skillet over medium-high heat until golden brown. This should take around 5-6 minutes per side.
Alternatively, bake it in a preheated oven at 375°F (190°C) for about 15-20 minutes or until cooked through.

Once the chicken is cooked and has cooled down slightly, chop it into small pieces and set aside. Then proceed with preparing the salad by combining all the ingredients, including the cooked chicken breast, in a large mixing bowl. Mix everything well and adjust the seasoning as needed.

Note that you can serve this delicious Mexican Street Corn-Chicken Salad immediately or let it chill for about 30 minutes to allow all the flavors to meld together beautifully.

1 red bell pepper, diced

The key to a delicious Mexican Street Corn-Chicken Salad lies in the quality and preparation of its ingredients.
To start, you’ll need a variety of fresh produce, including 1 red bell pepper, which should be diced into small, uniform pieces.
The diced red bell pepper adds a pop of color and sweetness to the dish, balancing out the savory flavors of the chicken and other ingredients.
In addition to the red bell pepper, you’ll need 1 cup of frozen corn kernels, which should be thawed and drained before using in the recipe.
The corn kernels add a creamy texture and a subtle sweetness that complements the smoky flavor of the grilled chicken perfectly.
You’ll also need 1 pound of cooked, diced chicken breast, which can be seasoned with lime juice, cumin, and chili powder for added depth of flavor.
Other essential ingredients include 1/4 cup of chopped red onion, 1 jalapeño pepper, seeded and finely diced, and 2 tablespoons of freshly squeezed lime juice.
The chopped red onion adds a punch of flavor and texture, while the diced jalapeño pepper adds a spicy kick that will leave you wanting more.
Finally, don’t forget to add some crumbled Queso Fresco or shredded Monterey Jack cheese to give your salad a rich, creamy flavor and a satisfying crunch.

1 small red onion, diced

To prepare the delicious Mexican Street Corn-Chicken Salad, you will need to start by gathering some essential ingredients.

The first ingredient we’ll focus on is the small red onion. When it comes to chopping the onion, make sure to dice it finely so that it distributes evenly throughout the salad. To do this, peel and trim the ends of a 1-inch red onion.

Next, place the trimmed onion on its flat side and slice it in half lengthwise. Then, lay one of the cut halves with its flat surface facing upwards and make parallel cuts about 1/8 inch apart to create a grid pattern.

Carefully, start making perpendicular cuts through the lines you created in step 3, but do not cut all the way through the onion. This will cause the onion to break down into small pieces or “dice” as you make these cuts.

Continue to make the perpendicular cuts until the onion is fully diced and has reached your desired consistency for the salad. The goal here is to create uniform, bite-sized pieces of onion that will blend in nicely with the other ingredients.

Now that your onion is prepared, set it aside for later use in the recipe. The next steps will involve preparing the chicken, corn, and other essential elements that come together to form this incredible Mexican Street Corn-Chicken Salad.

1 jalapeño pepper, seeded and finely chopped

To start preparing this flavorful salad, we’ll first focus on one key ingredient: the jalapeño pepper. This spicy gem adds depth and a touch of heat to the dish. To bring out its full potential, carefully chop about 1/4 cup of the seedless and finely chopped jalapeño pepper.

The goal is to create a uniform texture that will distribute evenly throughout the salad, so make sure to chop it finely enough. If you prefer a milder flavor, use only half or even quarter of the recommended amount, depending on your taste preferences.

Now, as we continue preparing this delightful Mexican Street Corn-Chicken Salad Recipe, we’ll move on to the next ingredient and steps required for its preparation.

2 tablespoons fresh cilantro leaves, chopped

To prepare the flavorful Mexican Street Corn-Chicken Salad, you’ll need to gather a variety of ingredients that will elevate the dish with their unique textures and tastes.

The recipe calls for 2 tablespoons of fresh cilantro leaves, chopped, which will add an herbaceous and aromatic note to the salad.

Cilantro is a popular herb in Mexican cuisine, known for its pungent flavor and aroma, and it pairs particularly well with the sweetness of corn and the savory taste of chicken.

To chop the cilantro leaves, you can simply use a pair of kitchen shears to snip them finely, or you can also use a knife to mince them if preferred.

Regardless of the method, make sure to chop the cilantro leaves just before adding them to the salad, as they are most flavorful and aromatic when fresh.

The key to chopping the cilantro effectively is to aim for small pieces that will distribute evenly throughout the salad.

This will allow the flavors of the cilantro to meld with those of the other ingredients, such as the grilled chicken, corn, red onion, and bell pepper, creating a harmonious and balanced taste experience.

By following these simple steps and using fresh cilantro leaves, you can add a burst of freshness and flavor to your Mexican Street Corn-Chicken Salad that will leave everyone asking for more.

2 tablespoons lime juice

The ingredients used to make this delicious Mexican Street Corn-Chicken Salad recipe are a perfect blend of flavors and textures. To begin, you’ll need:

2 boneless, skinless chicken breasts, cut into 1-inch pieces
6 ears of corn, husked and silked (or 1 cup frozen corn kernels)
1/4 cup freshly chopped cilantro
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
8 ounces Mexican crema (or substitute with sour cream)
2 tablespoons chopped fresh mint
Cheese crumbles (optional), for garnish

For the preparation of this salad, follow these steps:

In a large bowl, whisk together lime juice, cumin, paprika, salt, and pepper.
Add the chicken to the marinade and mix until coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Meanwhile, grill or cook the corn on a medium-hot grill or in a dry skillet over medium-high heat, turning occasionally, until lightly charred and slightly softened, about 5-7 minutes per side (or according to package instructions for frozen corn). Let cool slightly.
Add the cooked chicken, corn kernels, cilantro, garlic, and mint to a large bowl and toss gently to combine.
Dollop Mexican crema (or sour cream) over the top of the salad and sprinkle with cheese crumbles, if using. Serve immediately, garnished with additional cilantro, if desired.

1 teaspoon ground cumin

The success of this Mexican Street Corn-Chicken Salad Recipe relies heavily on the combination and preparation of its key ingredients, with ground cumin playing a crucial role.

Ground cumin, also known as jeera in some parts of the world, is a popular spice obtained from the seeds of the Cuminum cyminum plant. It’s commonly used in Mexican, Indian, and Middle Eastern cuisine for its distinctive warm, earthy flavor and aroma.

To use ground cumin effectively in this recipe, start by measuring out 1 teaspoon of it into your bowl or container with other spices. The ideal time to add the cumin is when you’re mixing together the salad’s dressing ingredients, as this will allow its flavors to meld with those of lime juice, mayonnaise, and chili powder.

When selecting a ground cumin for your Mexican Street Corn-Chicken Salad Recipe, look for one that has been freshly roasted or toasted. This type of cumin retains more of the natural oils found within the seed, making it taste richer and more vibrant than unroasted varieties.

Another consideration when working with ground cumin is how well it pairs with other spices in the recipe. In this case, it’s particularly effective at complementing chili powder and oregano to create a harmonious balance of flavors. This synergy helps bring all the elements of the salad together, making each bite a satisfying expression of Mexican cuisine.

Overall, ground cumin is an essential ingredient in any Mexican dish that aims to transport its consumers on a culinary journey through vibrant markets and sun-kissed fields. By incorporating it into your Mexican Street Corn-Chicken Salad Recipe, you’ll not only elevate the flavors but also add depth and authenticity to this mouthwatering creation.

Salt and pepper to taste

The ingredients for this delicious Mexican Street Corn-Chicken Salad recipe are as follows:

1 pound cooked chicken breast, cut into small pieces
1 cup frozen corn kernels, thawed
1/2 cup diced red bell pepper
1/2 cup diced red onion
1 jalapeño pepper, seeded and finely chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
For the dressing:
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped fresh cilantro
Instructions for preparation are as follows:
In a large bowl, combine chicken, corn kernels, red bell pepper, onion, and jalapeño. In a small bowl, whisk together olive oil, garlic, cumin, smoked paprika (if using), salt, and black pepper.
Pour the dressing over the chicken mixture and toss until everything is well coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Just before serving, stir in chopped cilantro and lime juice. Taste and adjust seasoning as needed. Cover and refrigerate for up to 2 hours or overnight if you prefer a more intense flavor.
Serve chilled or at room temperature, garnished with additional cilantro, red pepper slices, or lime wedges if desired.

Instructions for Cooking

Cooking the Chicken

Cooking chicken is an essential step in many recipes, including the Mexican Street Corn-Chicken Salad Recipe. To cook the chicken to perfection and ensure it is safe for consumption, follow these detailed instructions.

First, preheat your oven to 400°F (200°C). This high temperature will help lock in moisture and create a crispy exterior on the chicken.

Rinse one pound of boneless, skinless chicken breast or thighs under cold water, removing any excess moisture. Pat the chicken dry with paper towels to remove excess moisture and prevent steam from building up during cooking.

Season the chicken generously with salt and pepper on both sides. You can also add other seasonings like garlic powder, onion powder, or paprika if you prefer a specific flavor profile.

Place the seasoned chicken in a baking dish or a sheet pan lined with parchment paper. Drizzle with a tablespoon of olive oil to prevent drying out during cooking.

Bake the chicken for 15-20 minutes per pound, depending on your preferred level of doneness. For boneless breasts, cook them until they reach an internal temperature of 165°F (74°C). Use a meat thermometer to ensure accurate results.

For chicken thighs, which take longer to cook through, use the higher end of the cooking time range (20-25 minutes per pound) or until they reach an internal temperature of 180°F (82°C).

Once cooked, remove the chicken from the oven and let it rest for a few minutes. This allows the juices to redistribute, making the chicken more tender and flavorful.

To prevent the chicken from drying out while resting, cover it with aluminum foil or a clean kitchen towel.

After the chicken has rested, slice or chop it into bite-sized pieces according to your recipe’s requirements. You can use these cooked chicken pieces in the Mexican Street Corn-Chicken Salad Recipe and other dishes as desired.

Cook the chicken breast according to your preference or use precooked chicken.

To create a delicious Mexican Street Corn-Chicken Salad, you’ll need to start by cooking the chicken breast according to your preference or using precooked chicken.

If choosing to cook fresh chicken breast, preheat your oven to 375°F (190°C). Rinse the chicken under cold water and pat it dry with paper towels. Season both sides of the chicken with salt, pepper, and any other desired spices or herbs.

Heat a skillet over medium-high heat and add a small amount of oil to prevent sticking. Place the chicken breast in the skillet and cook for about 5-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing into thin strips.

If using precooked chicken, you can skip this step altogether. Simply shred or chop the pre-cooked chicken into bite-sized pieces.

Next, it’s time to prepare the corn. If using fresh corn on the cob, boil it in salted water for about 5-7 minutes, or until slightly tender. Alternatively, use frozen corn kernels that have been thawed according to package instructions.

To assemble the salad, place a handful of mixed greens on a large plate or platter. Add sliced or diced chicken, followed by grilled or boiled corn kernels, diced red onion, and crumbled queso fresco cheese.

Drizzle a creamy dressing made from mayonnaise, lime juice, and a pinch of cumin over the top of the salad, then sprinkle with chopped cilantro for added flavor and texture. Serve immediately and enjoy your delicious Mexican Street Corn-Chicken Salad!

Mixing the Salad

To create a delicious Mexican Street Corn-Chicken Salad, follow these steps:

Gather Ingredients and Tools:

1 pound boneless, skinless chicken breast or thighs
2 cups mixed greens (arugula, spinach, lettuce)
2 cups frozen corn kernels, thawed
1 cup cherry tomatoes, halved
1/2 red onion, diced
1 jalapeño pepper, seeded and finely chopped
1 avocado, diced
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
Salt and pepper, to taste
Tortilla chips or crumbled tortilla strips for garnish

Prepare the Chicken:

Cook the chicken in a grill or skillet over medium-high heat until cooked through.
Allow the chicken to rest for 5 minutes before chopping it into bite-sized pieces.

Assemble the Salad:

In a large bowl, combine the mixed greens, corn kernels, cherry tomatoes, red onion, and chopped jalapeño pepper.
Top the salad with the cooked chicken, diced avocado, and chopped cilantro.

Make the Dressing:

In a small bowl, whisk together the lime juice, ground cumin, smoked paprika (if using), salt, and pepper until well combined.
Pour the dressing over the salad and toss to coat.

Garnish and Serve:

Sprinkle tortilla chips or crumbled tortilla strips over the top of the salad for garnish.
Serve immediately and enjoy!

In a large bowl, combine cooked chicken, corn kernels, red bell pepper, diced onion, and chopped jalapeño pepper. In a small bowl, whisk together lime juice and cumin. Pour the dressing over the salad mixture.

Cooking instructions for the Mexican Street Corn-Chicken Salad recipe are a crucial part of bringing this delicious dish to life. To begin, you will need to have several ingredients prepared ahead of time to ensure that your salad comes together smoothly and efficiently.

First, start by cooking your chicken breast in a skillet over medium-high heat until it is fully cooked through. This can take around 5-7 minutes per side, depending on the thickness of the chicken. Once the chicken is cooked, set it aside to cool before dicing it into bite-sized pieces.

While the chicken is cooking, you can begin preparing your other ingredients. Cut the kernels off of one ear of corn and place them in a large bowl. You will also need to chop a red bell pepper and a diced onion, which should be added to the bowl with the corn kernels.

In addition to these ingredients, you will also need a chopped jalapeño pepper to add some heat to your salad. Be careful when handling hot peppers, as the oils in them can cause irritation to the skin and eyes.

Once all of your ingredients are prepared and added to the bowl, it’s time to create the dressing for your salad. In a small bowl, whisk together 2 tablespoons of freshly squeezed lime juice and 1 teaspoon of cumin until well combined.

Pour the dressing over the salad mixture in the large bowl and toss everything together until the chicken is coated in the dressing and the ingredients are evenly distributed throughout the salad.

Now that your Mexican Street Corn-Chicken Salad is complete, you can serve it as a main course or use it as a topping for tacos or other dishes. This recipe makes 4-6 servings, so feel free to adjust the ingredient quantities based on the number of people you are serving.

I hope this helps! With these cooking instructions, you should be able to create a delicious and flavorful Mexican Street Corn-Chicken Salad that’s perfect for any occasion.

Nutrition Facts and Serving Suggestions

Nutritional Value

The Mexican Street Corn-Chicken Salad Recipe is a delicious and nutritious dish that combines the flavors of Mexico with the freshness of corn, chicken, and spices.

When it comes to Nutrition Facts, this recipe offers a good balance of protein, healthy fats, and complex carbohydrates, making it an excellent choice for those looking for a balanced meal. Here’s a breakdown of the nutritional value of this dish:

The main ingredients in this recipe are chicken breast, corn kernels, red bell peppers, red onions, cilantro, lime juice, olive oil, salt, pepper, and cumin powder. Each serving size is approximately 1 cup or 250 grams.

According to the nutrition facts table:

Nutrition Facts (per serving):

Serving Size: 1 cup (250g)
Servings per Recipe: 4-6 people
Total Fat: 20g, 30% of the Daily Value (DV)
Of which Saturated Fat: 3.5g, 18% DV
Total Carbohydrates: 25g, 8% DV
Of which Sugars: 2g, negligible DV
Protein: 30g, 60% DV
Sodium: 250mg, 10% DV

This dish is low in calories and fat, but high in protein and fiber content. The chicken breast provides lean protein while the corn kernels offer a good source of complex carbohydrates.

The addition of red bell peppers and red onions adds natural sweetness and a pop of color to the dish. Cilantro adds fresh flavor without adding extra calories or sugars.

Lime juice is used as a dressing, which not only adds flavor but also provides vitamin C content that supports immune function and antioxidant activity.

Olive oil is used in moderation as a healthy fat source that helps to bring all the flavors together. Salt and pepper are added for taste, while cumin powder adds an earthy flavor.

When it comes to serving suggestions, this Mexican Street Corn-Chicken Salad can be served as a main course or as a side dish at picnics, barbecues, or outdoor gatherings.

Here’s how you can serve it:

As a main course: Serve the salad on top of rice, quinoa, or mixed greens for a nutritious and filling meal. Add some crispy tortilla strips, diced avocado, and a sprinkle of shredded cheese for extra flavor and texture.

As a side dish: Serve the salad alongside grilled meats, fish, or as a topping for tacos or salads. You can also use it as a dip for crudités, crackers, or chips.

This Mexican Street Corn-Chicken Salad Recipe is perfect for summer picnics and barbecues because it’s light, refreshing, and packed with nutrients. The flavors are bold and vibrant, making it an excellent choice for any outdoor gathering or potluck dinner party.

This dish is high in protein, fiber, and vitamins A and C due to its rich content of vegetables and lean chicken.

The Nutrition Facts for this Mexican Street Corn-Chicken Salad recipe are impressive, making it a great option for those looking to boost their intake of essential nutrients.

High in protein due to the inclusion of lean chicken breast, this dish also boasts an excellent amount of dietary fiber from its rich content of vegetables such as corn, bell peppers, and onions.

The high water content in these vegetables further contributes to the overall fiber and nutrient-dense nature of the recipe. The chicken is a great source of vitamin B6, which plays a crucial role in many bodily processes.

On top of its impressive protein and fiber content, this Mexican Street Corn-Chicken Salad is also rich in vitamins A and C from the variety of colorful vegetables used in the recipe.

Vitamin A is essential for healthy vision, immune function, and skin health, while vitamin C supports a strong immune system and can help protect against oxidative stress and inflammation in the body.

For serving suggestions, consider pairing this Mexican Street Corn-Chicken Salad with some crispy tortilla chips or toasted bread for added crunch. You could also serve it as a topping for tacos or use it as a filling for wraps.

This recipe is perfect for a quick and easy weeknight meal, and the best part is that you can customize it to your taste by adding other vegetables such as diced tomatoes or chopped cilantro.

Recommended Servings

The Mexican Street Corn-Chicken Salad recipe is a flavorful and nutritious dish that combines the best of Mexican cuisine with a twist. When it comes to nutrition, this salad packs a punch due to its high content of vitamins, minerals, and antioxidants from various ingredients.

One serving size of the Mexican Street Corn-Chicken Salad (approximately 1 cup or 8 oz) contains: 340 calories, 24g of protein, 14g of fat, 10g of carbohydrates, 2g of fiber, and 20% of the daily recommended intake of calcium.

The majority of these nutrients come from the chicken breast (a lean protein source), frozen corn kernels (rich in vitamin C and folate), black beans (an excellent source of fiber and antioxidants), diced tomatoes (packed with lycopene and other carotenoids), red onion, cilantro, jalapeño peppers (adding a spicy kick while providing vitamin C and potassium), lime juice, and olive oil.

When it comes to serving suggestions for the Mexican Street Corn-Chicken Salad recipe, there are numerous options depending on your preferences. Here are some ideas:

Serve as a main course

This salad can be served as a filling meal for lunch or dinner when accompanied by some warm tortillas, a side of Mexican rice, or roasted vegetables.

Use as a taco filling

Spoon the salad into tacos shells and add your favorite toppings such as diced avocado, sour cream, shredded cheese, diced radishes, or pickled red onions.

Serve on top of greens

Place a bed of mixed greens on a plate and spoon the Mexican Street Corn-Chicken Salad over it. This makes for a light and refreshing meal perfect for summer days.

Offer as an appetizer or snack

If you’re planning a gathering, consider serving this salad in small portions as an appetizer or snack to get your guests started before the main course.

As for recommended servings, the Mexican Street Corn-Chicken Salad recipe makes approximately 8-10 servings. You can adjust the ingredients based on your needs and preferences. Keep in mind that you can store leftovers in an airtight container in the refrigerator for up to two days or freeze them for later use.

When serving this salad, don’t be shy about adding your favorite toppings or using different types of cheese, such as queso fresco, feta, or pepper jack. The combination of flavors and textures will make each serving a unique and enjoyable experience.

Serve this salad as a side or light meal with 250 calories per serving.

The Mexican Street Corn-Chicken Salad Recipe offers a delicious and nutritious option for a side or light meal, with each serving containing approximately 250 calories.

This salad’s Nutrition Facts make it an excellent choice for those seeking a flavorful and healthy dish without excessive calorie intake. The approximate breakdown of nutrients in this recipe per serving includes:

Calories: 250
Total Fat: 12g (18% of the Daily Value)
Saturated Fat: 2.5g
Cholesterol: 60mg (20% of the Daily Value)
Sodium: 350mg (15% of the Daily Value)
Total Carbohydrates: 25g (8% of the Daily Value)
Dietary Fiber: 5g
Sugars: 2g
Protein: 20g (40% of the Daily Value)

This salad’s ingredients contribute to its nutritional profile, including grilled chicken breast as a rich source of protein and low-fat content; fresh corn kernels providing natural sweetness and fiber; and black beans adding further plant-based protein and complex carbohydrates. The mixed greens and vegetables add essential vitamins, minerals, and antioxidants to the dish.

When serving this salad, consider the following suggestions:

As a side dish

Serve alongside grilled meats or fish, like chicken fajitas or grilled shrimp, for added flavor and texture.

Light meal

Offer with warm tortillas, salsa, avocado slices, or shredded cheese for a complete meal. This combination provides a good balance of carbohydrates, protein, and healthy fats.

Healthy snack

Serve as an afternoon pick-me-up, combining with whole grain crackers, fruit, or a handful of nuts for a satisfying and nutritious snack.

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Percival Langley

Gourmet Expert at myfab5.com

Percival Langley, the creative force behind this site, holds the unique and delectable title of Gourmet Expert. With a passion for elevating the culinary experiences of our furry companions, Percival shares delightful and nutritious recipes that go beyond the ordinary. His site is a go-to resource for pet owners seeking to pamper their pets with gourmet treats and meals. Percival's expertise in crafting delicious and health-conscious pet cuisine is evident in the tasteful and innovative content he curates. For those who believe in treating their pets to a culinary adventure, Percival Langley's site is a flavorful journey into the world of gourmet pet delights.

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