Go Back
+ servings
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.
Print Recipe
4.35 from 20 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 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Keyword: street corn kale salad
Servings: 3 servings
Calories: 460kcal

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

  • 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.

Video

Notes

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

Nutrition

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