Ah, let me tell you about one of my all-time favorite dishes: the Grilled Mexican Corn Chicken Salad! Why do I love it, you ask? Well, let me set the scene for you. Picture a warm, sunny day with a slight breeze, friends and family gathered around, and the tantalizing smell of grilled chicken wafting through the air. This salad is my go-to for summer BBQs, picnics, or just a casual dinner at home. It’s fresh, vibrant, and oh-so-satisfying. Every bite is like a mini-vacation to Mexico, and I can’t help but feel like a culinary rock star when I serve it!
One of my favorite memories with this recipe is from a summer gathering at my best friend’s house. We were all chilling in the backyard, and, of course, I decided to bring this salad along. Let’s just say it was a hit! I remember hearing enthusiastic compliments floating my way as everyone dug in. It’s dishes like these that bring people together and create lasting memories, don’t you think?
What’s in Grilled Mexican Corn Chicken Salad?
Let’s talk about what makes this salad so delicious! Here’s a rundown of the ingredients:
Grilled Chicken Breasts: The star of the show! I recommend grilling them to perfection, seasoned with olive oil and chili powder for that extra kick.
Mixed Lettuce: I love using a mix of romaine, spinach, and arugula for different textures and flavors. It’s like a party in your mouth!
Corn Kernels: Whether you go for fresh corn or frozen, grilled is always a winner! It adds a lovely sweetness and crunch. If you have the chance to grill it, do it – trust me!
Cherry Tomatoes: These little gems add juiciness and vibrant color to the salad. Plus, they’re just so darn cute!
Red Bell Pepper: Diced for a sweet, crunchy bite. I love the pop of color it brings!
Avocado: Creamy and dreamy! You can’t go wrong with avocado, and it pairs beautifully with everything else in this salad.
Red Onion: Finely chopped for a little zing. Just don’t overdo it unless you want to scare off any close friends!
Cotija Cheese: This crumbly cheese adds a salty kick that perfectly balances all the flavors. It’s like a flavor bomb in every bite!
Cilantro: A sprinkle of fresh cilantro at the end adds a bright pop of herbiness.
Lime Juice: Freshly squeezed lime juice ties the whole salad together, giving it that zesty finish.
Olive Oil: A must for dressing up the salad and grilling the chicken. It adds a rich, smooth touch.
Chili Powder: A dash of chili powder spices up the chicken and adds a hint of warmth.
And don’t forget salt and pepper to taste!
Is Grilled Mexican Corn Chicken Salad Good for You?
You bet it is! This salad is not only satisfying and flavorful, but it also packs a nutritious punch.
Grilled Chicken: Provides lean protein to keep you feeling full and energized.
Mixed Lettuce: Full of vitamins and minerals – a great way to sneak in those leafy greens!
Corn: Whether grilled or sautéed, corn adds fiber, vitamins B and C, and essential minerals.
Avocado: Brimming with healthy fats, avocados are amazing for heart health and keeping your skin glowing.
Cotija Cheese: This adds calcium and protein, but use it in moderation as it can be high in sodium.
Of course, if you’re watching your intake of certain ingredients, you can always adjust the quantities or swap out components. But overall, this salad is a deliciously healthy choice!
Ingredients
– 2 grilled chicken breasts, sliced
– 4 cups mixed lettuce (e.g., romaine, spinach, arugula)
– 2 cups corn kernels (fresh or frozen, grilled if possible)
– 1 cup cherry tomatoes, halved
– 1 cup red bell pepper, diced
– 1 avocado, diced
– 1/4 cup red onion, finely chopped
– 1/2 cup cotija cheese, crumbled
– 1/4 cup fresh cilantro, chopped
– Juice of 1 lime
– 3 tablespoons olive oil
– 1 teaspoon chili powder
– Salt and pepper to taste
This recipe serves about 4 people, perfect for sharing with friends or for meal prep!
How to Make Grilled Mexican Corn Chicken Salad?
1. **Grill the Chicken**: Start by seasoning the chicken breasts with olive oil, chili powder, salt, and pepper. Grill them over medium heat until cooked through, around 6-8 minutes per side. Once they’re perfectly grilled, let them rest for a few minutes before slicing.
2. **Prepare the Corn**: If you’re using fresh corn, grill those cobs until they get nice and charred, then cut the kernels off. For frozen corn, sauté it in a skillet until heated through and slightly caramelized.
3. **Prepare the Salad Base**: Grab a large bowl and place the mixed lettuce as your salad base. The more colorful the lettuce, the better!
4. **Add the Vegetables**: Pile on the sliced grilled chicken, corn kernels, cherry tomatoes, red bell pepper, avocado, and red onion. Let it rain veggies!
5. **Add Cheese and Cilantro**: Sprinkle the crumbled cotija cheese and chopped cilantro over everything. Oh, yes!
6. **Dress the Salad**: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Drizzle it over the salad – it brings everything together perfectly.
7. **Toss and Serve**: Gently toss the salad to combine all your delicious ingredients. Serve immediately, or pop it in the fridge for up to 30 minutes to let those flavors meld into pure magic.
Fresh Ideas for Serving This Salad
Want to jazz it up even more? Here are some ideas:
– Add black beans for extra protein and fiber.
– Serve with a side of tortilla chips for that perfect crunch.
– Swap the cotija for feta if you’re feeling adventurous.
– Drizzle with some spicy salsa or a chipotle dressing for an extra kick.
Now, my dear friends, go ahead and whip up this Grilled Mexican Corn Chicken Salad! I promise you’ll impress yourself and anyone lucky enough to share it with you. When you do, please let me know how it turns out! Happy cooking!
