Chicken and Sweet Corn Salad with Cilantro Lime

Name: Chicken and Sweet Corn Salad with Cilantro Lime
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts; 2 cups (330 g) fresh corn kernels (or frozen, thawed); ½ medium (75 g) red onion, thinly sliced or finely diced; ¾ cup (18 g) fresh cilantro leaves, roughly chopped; ⅓ cup (80 ml) fresh lime juice; ⅓ cup (80 ml) extra-virgin olive oil; 2 medium (200 g) ripe avocados, pitted, peeled, and sliced or cubed; 1 cup (150 g) cherry tomatoes, halved; ½ cup (65 g) cotija cheese (or feta), crumbled; ¾ cup (50 g) crispy tortilla strips, store-bought or homemade (optional); to taste kosher salt; to taste freshly ground black pepper; ½ tsp (1 g) ground cumin

From the MyKitchenBank Kitchen

A bright, zesty Mexican-inspired salad combining tender poached chicken with sweet corn, creamy avocado, and a vibrant cilantro-lime dressing. Finished with crispy tortilla strips and cotija cheese, it's perfect for lunch, a light dinner, or a potluck side.

Prep: 20 min
Cook: 20 min
Wait: 15 min
Total: 55 min
Makes: 4 servings (about 2 cups each)

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Steps

Before you start

Have all produce washed and dried
Bring a pot of salted water to a boil if poaching chicken
Let cooked chicken cool to room temperature before shredding

1
Poach the chickenOven 165°F / 75°C
- Bring a large pot of salted water (about 2 quarts / 2 L) to a boil over high heat.
- Gently lower the chicken breasts into the water and reduce heat to medium-low.
- Simmer for 12–15 minutes until the chicken is cooked through and reaches 165°F (74°C) at the thickest part.
- Remove with tongs and transfer to a cutting board to cool for at least 10 minutes.
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Ready when: Chicken is white throughout and reaches 165°F (74°C) internally
Tip: Don't skip the cooling step—warm chicken shreds less cleanly and will wilt the salad greens.
2
Make the lime dressing
- While the chicken cools, whisk together the fresh lime juice, olive oil, ground cumin, and a pinch of salt and black pepper in a small bowl.
- Taste and adjust seasoning as needed.
- Set aside.
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Ready when: Dressing is emulsified and balanced in flavor
Tip: Whisk vigorously for 30 seconds to help the oil and lime juice blend; don't use a blender, which can make it too thin.
3
Shred the chicken
- Once the cooled chicken is cool enough to handle, use two forks or your fingers to pull the meat into bite-sized shreds.
- Discard any bones or tough bits.
- Place the shredded chicken in a large mixing bowl.
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Ready when: Chicken is torn into roughly 1-inch (2.5 cm) pieces
Tip: Keep the chicken pieces slightly irregular—they hold dressing better than finely shredded chicken.
4
Combine salad components
- To the bowl with the shredded chicken, add the corn kernels, diced red onion, halved cherry tomatoes, chopped cilantro, and crumbled cotija cheese.
- Pour the lime dressing over everything and gently toss until well combined.
- Taste and season with additional salt and pepper as needed.
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Ready when: All ingredients are evenly coated with dressing
Tip: Reserve some dressing to add at the end if the salad sits for a while—acid will cook out the red onion's bite and the salad may dry out slightly.
5
Add avocado and garnish
- Gently fold in the sliced or cubed avocado just before serving to prevent browning.
- Top with crispy tortilla strips if using, and garnish with an extra cilantro sprig and a lime wedge on the side.
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Ready when: Avocado is distributed throughout and salad is ready to serve
Tip: Add avocado at the last moment—it browns quickly once cut and exposed to air. If making ahead, leave the avocado out and add it to individual servings.

Good to know

Tips

Lime juice can brown avocado over time, so add avocado right before serving
If you want to make this salad hours ahead, skip the avocado and add it to individual bowls just before eating
For extra protein and fiber, serve over a bed of mixed greens or black beans instead of eating as a standalone salad
A jalapeño, seeded and minced, adds a pleasant heat; stir it into the dressing if you like spice

Make ahead

Prepare and refrigerate the salad (without avocado) up to 2 hours ahead. Add avocado and tortilla strips just before serving.

Storage & reheating

Refrigerate in an airtight container (without avocado) for up to 3 days. The salad does not freeze well because of the avocado and fresh produce. Tortilla strips will soften after 1 hour; store them separately and add fresh ones before serving.

Substitutions

fresh corn kernels (or frozen, thawed) → 1½ cups (330 g) canned corn, drained and patted dry. Use canned or frozen corn year-round; thaw frozen corn and drain well to avoid excess moisture.
cotija cheese (or feta) → ½ cup (55 g) crumbled feta cheese or queso fresco. Feta or queso fresco add a tangy saltiness; adjust salt in the dressing slightly if using these alternatives.
boneless, skinless chicken breasts → 1.5 lb (680 g) rotisserie chicken, shredded. A convenient swap that saves 20 minutes. Shred the chicken and use it directly; the dressing will season it well.
fresh cilantro leaves → ¾ cup (20 g) chopped fresh parsley or a mix of cilantro and parsley. If cilantro tastes soapy to you, parsley is a mild, herbaceous substitute; use the same amount.