Street Corn Chicken Salad

Name: Street Corn Chicken Salad with Lime Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Southwestern
Ingredients: 1 lb boneless, skinless chicken breasts, sliced in half horizontally; 2 tbsp avocado oil; 2 tbsp lime juice; 3 tbsp taco seasoning; 1 cup frozen corn; 1 (4 oz) can diced green chiles; 1 tsp cowboy butter seasoning; 1/4 cup sour cream; 2 tbsp lime juice; 1 tsp cowboy seasoning; 2 cups shredded lettuce; 1/4 cup southwestern style beans; 2 tbsp cotija cheese, crumbled; 1 handful tortilla chips, crumbled

This Street Corn Chicken Salad combines taco-seasoned sliced chicken with charred corn, roasted green chiles, and a tangy lime-sour cream dressing for a light yet satisfying southwestern meal.

🌍Southwestern 🏷️Street corn chicken salad 🏷️Taco salad 🏷️Chicken salad 🏷️Chicken Corn

🏷️

🏷️Cotija cheese

-0:00

applesauceandadhdonTikTok

Total

30 min

Servings

1

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1 lb boneless, skinless chicken breasts, sliced in half horizontally
2 tbsp avocado oil
2 tbsp lime juice
3 tbsp taco seasoning
1 cup frozen corn
1 (4 oz) can diced green chiles
1 tsp cowboy butter seasoning
1/4 cup sour cream
2 tbsp lime juice
1 tsp cowboy seasoning
2 cups shredded lettuce
1/4 cup southwestern style beansoptional
2 tbsp cotija cheese, crumbled
1 handful tortilla chips, crumbledoptional

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Instructions

1
Slice chicken breasts in half horizontally to create thinner cutlets. Place them in a shallow dish.
2
Pour avocado oil and lime juice over the chicken. Sprinkle with taco seasoning.
3
Use tongs to toss the chicken, ensuring it's evenly coated in the marinade.
4
Place the marinated chicken in an air fryer basket in a single layer. Cook at 400°F for 10 minutes. You may need to cook in batches.
5
While the chicken cooks, add frozen corn, diced green chiles, and cowboy butter seasoning to a dry skillet over medium-high heat.
6
Cook the corn mixture, stirring occasionally, until the corn is heated through and slightly charred.
7
To make the dressing, combine sour cream, lime juice, and cowboy seasoning in a small bowl or measuring cup. Whisk until smooth.
8
To assemble the salad, place shredded lettuce in a bowl. Top with the cooked chicken, the charred corn mixture, and a spoonful of southwestern style beans.
9
Garnish the salad with crumbled cotija cheese, a drizzle of the sour cream dressing, and crumbled tortilla chips.

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Tips & Notes

Pro tips

Slice chicken breasts horizontally in half before seasoning to ensure even cooking and tender, quick-cooking pieces.
Char the corn mixture in a hot cast-iron skillet for 5–7 minutes, stirring occasionally, to develop deep flavor and slight char.
Mix the lime dressing just before serving and taste for salt—taco seasoning and cowboy seasoning vary in saltiness by brand.
Let the taco-seasoned chicken rest for 2–3 minutes after cooking before slicing to retain juices.

Substitutions

Sour cream → Greek yogurt (tangier, higher protein)
Frozen corn → fresh corn kernels or canned corn (fresh yields best char; canned, drain well)
Canned green chiles → roasted poblano or serrano peppers (fresher heat, adjust to taste)
Boneless chicken breasts → boneless thighs (more forgiving, slightly richer flavor)

Storage & make-ahead

Store leftover salad components separately in airtight containers for up to 3 days; assemble when ready to eat to keep lettuce crisp.

Common Questions

Can I use rotisserie chicken instead of cooking my own?

Yes. Use about 2 cups shredded rotisserie chicken and skip the taco seasoning on the chicken itself, or toss it with the seasoning before serving.

What's the difference between cowboy butter and cowboy seasoning?

Cowboy seasoning is a dry spice blend, while cowboy butter is seasoning mixed into butter. This recipe uses both—seasoning for the corn and seasoning in the lime dressing.

How do I char the corn without a grill?

Heat a cast-iron skillet over medium-high heat. Add the corn mixture and cook, stirring occasionally, for 5–7 minutes until the corn is browned and blistered.

Can I make this salad ahead?

Yes. Prepare the chicken, corn, and dressing separately and store in the refrigerator. Assemble the salad just before serving to keep the lettuce crisp.