Ingredients
Dressing
- 1/2 cup Greek yogurt (2% or higher for creaminess)
- 1/3 cup mayonnaise
- 1 lime, juice and zest of
- 1 clove garlic, minced or grated
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp freshly cracked pepper
Salad Ingredients
- 14 oz can fire roasted corn, drained well
- 2 cups rotisserie chicken, diced or shredded
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 3 tablespoons cilantro, chopped (more if desired)
- 1 jalapeno, seeded and diced
- 1/2 small red onion, minced
- 1/4 cup cojita cheese, crumbled
- Optional toppings: Tajin seasoning, diced avocado
Instructions
- Prepare the Dressing: In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, lime juice and zest, chili powder, paprika, cumin, salt, and freshly cracked pepper. Whisk all ingredients together until smooth. Taste and adjust seasoning as needed, reserving Tajin seasoning for topping.
- Mix the Salad Base: In a large mixing bowl, combine drained fire-roasted corn, diced red and green bell peppers, chopped cilantro, diced jalapeno, minced red onion, crumbled cojita cheese, and diced or shredded rotisserie chicken.
- Combine Salad and Dressing: Pour the prepared dressing over the salad ingredients. Use a spoon or spatula to mix everything thoroughly until all components are evenly coated with the dressing.
- Add Optional Ingredients: Gently fold in diced avocado if using. Take care to mix delicately to avoid mashing the avocado pieces.
- Serve and Garnish: Transfer the salad to serving bowls or a platter. Top with a generous sprinkle of Tajin seasoning and, optionally, extra crumbled cojita cheese. Serve alongside veggie sticks or tortilla chips for a complete dish.
Notes
- Use fire-roasted corn for a smoky flavor, but fresh grilled corn can be substituted in season.
- Rotisserie chicken saves prep time and adds great flavor but cooked and shredded chicken breast also works well.
- Adjust jalapeno quantity based on desired heat level or omit for a milder salad.
- For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt and omit or replace cojita cheese.
- Tajin seasoning adds a nice tangy and spicy finish but can be omitted if unavailable.
- This salad can be made ahead and refrigerated for up to 24 hours; add avocado fresh before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-American
- Diet: Gluten Free
