Description
A creamy, tangy chicken and corn salad with a Southwestern flair. Made with Greek yogurt, lime, and chili powder for a fresh, zesty twist. Perfect for picnics or potlucks.
Ingredients
½ cup Greek yogurt (2% or higher)
⅓ cup mayonnaise
1 whole lime (zest and juice)
1 garlic clove, minced
1 tsp chili powder
½ tsp paprika
½ tsp cumin
½ tsp salt, preferably kosher
½ tsp freshly ground black pepper
14 oz can fire-roasted corn, drained
2 cups rotisserie chicken, shredded
½ red bell pepper, diced
½ green bell pepper, diced
3 tbsp cilantro, chopped
1 jalapeno, seeded and diced
½ small red onion, minced and soaked in ice water 10 minutes
¼ cup cotija cheese, crumbled
Optional: Tajin (to taste), avocado (diced, folded in gently)
Instructions
In a large mixing bowl, combine Greek yogurt and mayonnaise.
Zest and juice the lime, then add to the bowl.
Stir in minced garlic, chili powder, paprika, cumin, salt, and black pepper.
Add drained fire-roasted corn and stir to coat.
Fold in shredded rotisserie chicken, diced red and green peppers, cilantro, jalapeno, and soaked red onion.
Gently mix in crumbled cotija cheese.
Chill in the refrigerator before serving. Optional: Fold in diced avocado right before serving and sprinkle Tajin on top.
Notes
For best flavor, make ahead and refrigerate for at least 1 hour. The dressing clings well, and flavors intensify over time.
Substitute feta or queso fresco for cotija cheese if preferred.
Use canned or frozen fire-roasted corn—just drain it well.
Adjust spice level by adding more or less jalapeno or chili powder.
Use full-fat Greek yogurt for a richer texture.
- Prep Time: 15
- Category: Side Dishes
- Method: Mixing
- Cuisine: American / Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg