Description
A vibrant, high-protein salad blending Mexican street corn flavors with gluten-free pasta and shredded chicken. Creamy Greek yogurt dressing ties together fire-roasted corn, cotija cheese, and fresh herbs for a satisfying weeknight meal requiring minimal effort and maximum flavor.
Ingredients
12 oz gluten-free pasta
30 oz frozen corn, fire roasted or regular
2 cups cooked shredded chicken
1 cup diced red onion
1/3 cup chopped cilantro
1 cup crumbled cotija cheese
¾ cup plain non-fat Greek yogurt
½ cup avocado oil mayo
¼ cup sour cream
¼ cup lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt, plus more to taste
Pinch of cayenne pepper
Instructions
- Cook the gluten-free pasta according to the package directions, then drain it thoroughly. Cool the pasta under cold running water to stop the cooking process and bring down its temperature. Set it aside.
- In a separate bowl, whisk together the plain non-fat Greek yogurt, avocado oil mayo, sour cream, fresh lime juice, chili powder, cumin, paprika, 1 teaspoon of salt, and a pinch of cayenne until the dressing is smooth and well combined.
- In a large mixing bowl, combine the cooled pasta, the cooked corn, diced red onion, shredded chicken, chopped cilantro, and ¾ cup of the crumbled cotija cheese.
- Pour the prepared dressing over the mixture in the large bowl and toss everything gently to ensure all ingredients are evenly coated.
- Taste the salad and adjust the seasoning by adding more salt if needed, then toss again.
- Before serving, sprinkle the remaining ¼ cup of cotija cheese and any extra chopped cilantro over the top of the salad for garnish.
Notes
Cool pasta fully for best texture
Marinating the chicken in lime juice and spices beforehand enhances flavor
Use frozen corn for consistency; fresh or canned works in a pinch
Store leftovers in airtight containers up to 2 days in refrigerator
Cotija cheese can be substituted with crumbled feta or queso fresco if unavailable
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Mixing/Chilling
- Cuisine: Mexican