Description
A vibrant, zesty salad combining rotisserie chicken, smoky fire-roasted corn, and tangy lime-infused yogurt dressing. Loaded with fresh veggies like bell peppers, jalapeño, and cilantro, plus creamy crumbled cotija for a Mexican-inspired summer meal.
Ingredients
Greek yogurt
1/2 cup
Mayonnaise
1/3 cup
Lime juice and zest
1 lime
Garlic
1 clove
Chili powder
1 tsp
Paprika
1/2 tsp
Ground cumin
1/2 tsp
Salt
1/2 tsp
Freshly cracked black pepper
1/2 tsp
Fire-roasted corn (drained)
14 oz can
Rotisserie chicken
2 cups
Red bell pepper
1/2
Green bell pepper
1/2
Cilantro
3 tablespoons
Jalapeño
1 seeded
Red onion
1/2 small
Cotija cheese
1/4 cup
TajÃn (optional)
for sprinkling
Instructions
In a large bowl, combine rotisserie chicken, fire-roasted corn, diced bell peppers, jalapeño, red onion, and cilantro.
In a separate container, mix Greek yogurt, mayonnaise, lime juice, lime zest, garlic, chili powder, paprika, cumin, salt, and pepper until smooth.
Pour dressing over salad and toss gently to coat.
Top with crumbled cotija cheese and a sprinkle of TajÃn if using.
Serve immediately or refrigerate 30 minutes to let flavors meld.
Notes
For best texture, drain corn thoroughly.
Adjust jalapeño and spices to taste.
Use halal-certified rotisserie chicken if needed.
Store leftovers in an airtight container for up to 24 hours.