Elote Chicken Summer Salad (Printable Version)
Fresh chicken, roasted corn, tomatoes, radishes, and cotija cheese tossed with a creamy cilantro dressing.
# Everything You’ll Need:
→ Salad
01 -
2-3 cooked chicken breasts, chopped
02 -
6 cups mixed greens or chopped romaine lettuce
03 -
2 ears fresh corn on the cob or 2 cups frozen white corn
04 -
1 red bell pepper, chopped
05 -
1 tomato, chopped
06 -
3/4 cup cotija cheese
07 -
1 cup sliced radishes
08 -
1/4 cup chopped cilantro
→ Dressing
09 -
3/4 cup plain Greek yogurt
10 -
1/4 to 1/2 jalapeno, finely chopped, adjust for desired heat
11 -
1/8 cup chopped cilantro
12 -
1/4 teaspoon salt
13 -
1/4 teaspoon garlic powder
14 -
1/8 cup red onion, roughly chopped
15 -
2 teaspoons lime juice
16 -
1 1/2 tablespoons olive oil
17 -
1 1/2 tablespoons apple cider vinegar
18 -
1 teaspoon honey
# Steps to Cook:
01 -
Cook chicken breasts using preferred method: Instant Pot with 2 tablespoons taco seasoning and 1/2 cup water for 20 minutes with natural release; alternatively pan fry, grill, bake, or use rotisserie chicken. Once cooked, chop into bite-sized pieces.
02 -
Boil fresh corn on the cob for 10 minutes. Then sear over a gas burner, grill, or pan for 2 to 3 minutes to achieve char marks. If using frozen corn, thaw completely and sauté in a pan with oil over medium-high heat for about 5 minutes until browned.
03 -
Chop red bell pepper, tomato, radishes, cilantro, and red onion. Combine all dressing ingredients in a blender or immersion blender and blend until smooth. Portion dressing into individual cups.
04 -
Once corn is cooled, cut kernels off the cob. In each serving container, layer 1 1/2 cups mixed greens, 4 ounces chopped chicken, 1/4 cup red bell pepper, 1/4 cup tomato, 1/2 cup corn, cotija cheese, sliced radishes, chopped cilantro, and a cup of dressing.
# Extra Suggestions:
01 -
Searing corn over a gas burner imparts a smoky flavor quickly but may create minor kitchen mess.
02 -
Adjust jalapeno amount in dressing to suit preferred spice level.