Description
A vibrant and protein-packed salad blending grilled corn, tender chicken, and zesty lime dressing. Perfect for meal prep, this dish combines fresh ingredients with bold Mexican flavors for a quick, satisfying meal.
Ingredients
3 cups baby spinach
2 cups shredded chicken, rotisserie chicken works well
3 cups cooked bowtie pasta noodles, or another short noodle
2 ears of corn
2 teaspoons olive oil
Salt, to taste
2 avocados, sliced
½ cup black beans
1 bunch cilantro, chopped
½ red onion, thinly sliced
½ cup crumbled cotija, or queso fresco cheese
â…“ cup light mayo
1 teaspoon cayenne pepper
1 teaspoon minced garlic
2 tablespoons freshly squeezed lime juice
Instructions
Whisk together light mayo, cayenne pepper, garlic, and lime juice to make the dressing. Set aside in the refrigerator.
Brush ears of corn with olive oil and season with salt.
Grill corn on medium-high heat for 5–10 minutes, turning frequently, until kernels are slightly charred.
Cool corn slightly, then cut kernels from the cobs.
In a large bowl, combine baby spinach, shredded chicken, cooked pasta, black beans, and grilled corn.
Top with sliced avocado, thinly sliced red onion, and chopped cilantro.
Just before serving, add crumbled cotija cheese and drizzle the reserved lime dressing over the salad.
Toss gently to combine and serve chilled.
Notes
Store dressing separately until ready to use for freshness
Grilled corn can be prepared in advance and refrigerated until assembly
Leftover salad keeps in an airtight container for up to 2 days in the fridge
Use a dairy-free cheese alternative if avoiding animal products
- Prep Time: 20
- Cook Time: 15
- Category: Lunch
- Method: Grilling
- Cuisine: Mexican