Hearty Mexican chicken corn salad on a bed of lettuce

This salad is a fiesta of bold, bright flavors that hit every note at once. Smoky charred corn, tender seasoned chicken, creamy avocado, and crisp fresh vegetables come together in a zesty lime-cumin dressing that ties everything into something deeply satisfying. The combination of textures, crunchy, creamy, and juicy, makes every bite interesting. It works beautifully as a standalone lunch, on a bed of lettuce, as a hearty side at a summer cookout, or spooned into warm tortillas for a quick wrap. Serve it slightly chilled or at room temperature. Pairs wonderfully with a classic margarita, cold Mexican lager, or sparkling water with lime.

Ingredients

Salad

• 2 large boneless, skinless chicken breasts
• 3 cups corn kernels, fresh, frozen, or canned (charred preferred)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 large avocado, diced
• 1/2 red onion, finely diced
• 1 red bell pepper, diced
• 1/2 cup fresh cilantro, roughly chopped
• 1 jalapeño, seeded and minced (optional)
• 1/2 cup cotija cheese, crumbled (or feta as substitute)

Chicken Seasoning

• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Lime Cumin Dressing

• 3 tbsp fresh lime juice (about 2 limes)
• 3 tbsp olive oil
• 1 tbsp honey or agave
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste

Directions

1. Combine all chicken seasoning ingredients with olive oil and rub evenly over the chicken breasts. Let rest 10 minutes.
2. Heat a grill pan or skillet over medium-high heat. Cook chicken 6 to 7 minutes per side until cooked through (internal temp 165°F). Let rest 5 minutes, then dice or slice.
3. While chicken cooks, char the corn. If using fresh or frozen kernels, spread in a dry hot skillet over high heat and cook without stirring for 3 to 4 minutes until lightly blackened. If using canned, drain well and char the same way.
4. Whisk together all dressing ingredients in a small bowl until emulsified. Taste and adjust salt, lime, or honey as needed.
5. In a large bowl, combine black beans, charred corn, cherry tomatoes, red onion, bell pepper, jalapeño, and cilantro.
6. Add the diced chicken and avocado to the bowl.
7. Drizzle dressing over the salad and toss gently to combine, being careful not to mash the avocado.
8. Top with crumbled cotija cheese and extra cilantro if desired.
9. Serve immediately or chill up to 1 hour before serving. If making ahead, add avocado and dressing just before serving.

Tips and variations

• Swap chicken for grilled shrimp, steak strips, or keep it fully plant-based with extra beans
• Add a cup of cooked farro or quinoa to make it even more filling
• Use chipotle peppers in adobo sauce instead of jalapeño for a deeper smoky heat
• Stir a spoonful of sour cream or Greek yogurt into the dressing for a creamy version
• Serve in romaine lettuce cups or over shredded cabbage for extra crunch
• Mango or pineapple chunks added to the mix give it a sweet tropical twist
• Leftovers keep well for one day in the fridge, stored without the dressing and avocado