Mexican Street Corn Chicken Salad

• servings: 8 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

3 cups shredded chicken (I used rotisserie)

1½ cups sweet corn kernels

½ red onion (diced)

4 ounces queso fresco (crumbled)

¼ cup fresh chopped cilantro

⅔ cup mayonnaise

½ cup sour cream

2 tablespoons lime juice

1½ teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cayenne optional

Directions

To make the dressing, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic, powder, salt, and cayenne pepper.

In a large bowl, combine the chicken, corn, onion, queso fresco, and cilantro.*If desired, save a little cilantro and queso fresco to garnish the top of the chicken salad at the end. If presentation is not important, you can mix it all in now.

Pour the dressing over the chicken mixture and toss until everything is coated.

Nutrition

• Serving Size: 0.75 cup
• Calories: 319 kcal
• Total Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.2 g
• Cholesterol: 65 mg
• Sodium: 421 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 17 g