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Mexican Street Corn Salad in a bowl
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4.67 from 3 votes

Mexican Street Corn Chicken Salad

This tasty Mexican Street Corn Chicken Salad is a hearty, flavorful green salad with a bright avocado lime dressing!

Ingredients

  • 2 teaspoons chili powder, divided
  • 1 teaspoon paprika
  • ½ teaspoon sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • a pinch cayenne pepper
  • 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
  • 3 teaspoons canola oil, divided
  • 1 ½ cups frozen or fresh corn kernels
  • 1 tablespoon light mayonnaise
  • 1 tablespoon plain, nonfat Greek yogurt
  • 4 teaspoons fresh lime juice, divided
  • 1 tablespoon chopped cilantro
  • 1 oz crumbled queso fresco
  • 5 oz peeled, pitted ripe avocado, (for me this is a medium sized avocado once the peel and pit are removed)
  • 1 teaspoon apple cider vinegar
  • 12 cups chopped lettuce, (I used green leaf lettuce, but another type like romaine would also be great)

Instructions

  • 1.      In a small dish, stir together 1 ½ teaspoons of the chili powder, 1 teaspoon paprika, ½ teaspoon sugar, ½ teaspoon cumin, ½ teaspoon onion powder, ¼ teaspoon of the salt, ¼ teaspoon garlic powder, and a pinch of cayenne. Place the cut up chicken pieces into a gallon zip-seal plastic bag or a mixing bowl. Add the spice mix to the chicken pieces. Seal the bag and shake/massage the contents OR stir the contents of the bowl until the chicken pieces are coated with the spices.
  • Add two teaspoons of the oil to a large sauté pan/walled skillet and bring over med-high heat. Once the oil is hot, add the chicken pieces and stir to break them up and coat them in the oil. Cook the chicken for 5-8 minutes, stirring every couple minutes (you don’t want to stir super frequently because the chicken needs time to brown on each side). Once the chicken is cooked through and browned on the outside, transfer it to a dish and cover with aluminum foil until needed.
  • Drizzle the remaining teaspoon of oil into a skillet and bring back to medium-high heat. Add the corn and cook, allowing it to slightly char/brown, stirring occasionally for 4-5 minutes. Add the remaining ½ teaspoon of chili powder to the corn and stir to coat. Cook for another minute and then transfer the chili-coated corn to a mixing bowl. Add the tablespoon of mayonnaise to the corn and stir until well combined. Add an 1/8 teaspoon salt, the tablespoon of Greek yogurt, and a teaspoon of lime juice and stir together. Add most of the crumbled queso fresco and chopped cilantro (I like to reserve a little of both to sprinkle over the top because it’s pretty) and stir to combine.
  • Mash the avocado and transfer it to a mixing bowl. Add the remaining ¼ teaspoon of salt, tablespoon of lime juice, and teaspoon of apple cider vinegar. Stir together until smooth and well combined. Place the 12 cups of chopped lettuce into a large mixing bowl and add the avocado mixture. Toss the lettuce in the avocado dressing until well coated.
  • To build each salad, start with a quarter of the dressed lettuce (about 1 ½ cups for me) and top with a quarter of the chicken pieces (about 3.25 ounces cooked) and ¼ cup of the Mexican street corn. Mix it all together and eat!

Notes

To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per serving: 4* (Points calculated using the recipe builder on weightwatchers.com)
*5 Points per serving if following the diabetic plan
Weight Watchers PointsPlus:
9 per serving (PP calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving:
337 calories, 21 g carbs, 5 g sugars, 15 g fat, 3 g saturated fat, 32 g protein, 5 g fiber, 208 mg sodium (from myfitnesspal.com)