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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.
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4.37 from 38 votes

Kale Mexican Street Corn Salad

This Mexican street corn kale salad turns esquites into a meal-sized salad with shredded kale, grilled chicken, avocado and tortilla chips! 
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mexican
Keyword: street corn kale salad
Servings: 3 servings


  • 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


  • 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.
  • Add chicken, street corn salad, remaining avocado chunks and tortilla chips into a bowl. Use salad tongs or a spoon to gently toss.
  • Portion into three bowls. Sprinkle on a little cotija cheese and drizzle with sriracha, if using.



  • If you don't have cotija cheese you can use queso fresco, parmesan or feta.


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