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Close up photo of a white bowl and gold fork with a Mexican street corn and kale grilled chicken salad. The salad is topped with slices of avocado. Ingredients in the salad are sprinkled on the table.

Kale Mexican Street Corn Salad


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings
  • Diet: Gluten Free

Description

This Mexican street corn kale salad turns esquites into a meal-sized salad with shredded kale, grilled chicken, avocado and tortilla chips! 


Ingredients

  • 4 cups shredded/chopped kale
  • 1 avocado, chopped into chunks and divided
  • 2 Tablespoons lime juice
  • 1/8 teaspoon sea salt
  • 2 grilled chicken breasts, sliced or chopped into bite-size pieces
  • 1 1/2 cups Mexican street corn salad
  • 1/3 cup crushed/chopped tortilla chips
  • cotija cheese, for topping*
  • sriracha (optional)

Instructions

  1. Add kale, 1/2 avocado and lime juice and sea salt into a large bowl. Use your hands to massage the kale with the avocado, lime juice and salt until all the pieces of kale are coated.
  2. Add chicken, street corn salad, remaining avocado chunks and tortilla chips into a bowl. Use salad tongs or a spoon to gently toss.
  3. Portion into three bowls. Sprinkle on a little cojita cheese and drizzle with sriracha, if using.

Notes

  • If you don’t have cotija cheese you can use Parmesan or feta.
  • Category: Salad
  • Method: Toss
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 460
  • Sugar: 6g
  • Fat: 21g
  • Carbohydrates: 43g
  • Fiber: 10g
  • Protein: 32g

Keywords: street corn kale salad