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Mexican Street Corn Kale Salad

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Mexican Street Corn Kale Salad – This Mexican street corn kale salad turns esquites right into a meal-sized salad with shredded kale, grilled chicken, avocado and tortilla chips!

Now that I shared my Mexican street corn salad recipe, I want to share my favorite strategy to switch it right into a total meal… Mexican street corn kale salad. It is packed with veggies, protein and it has a great deal flavor.

Mexican Street Corn Kale Salad

Mexican Street Corn Kale Salad

If you have been an EBF weblog reader for quite a while, you most likely realize that I despise unexciting salads. I like to preserve my salads exciting by combining distinct textures, temperatures and clearly flavors! When i very first created this Mexican street corn salad, I generally needed it on almost everything (which includes salads) so which is how this kale salad recipe was born!

One flavor of this combo with all the Mexican street corn, grilled chicken, avocado above massaged kale and i was hooked. It honestly jogs my memory of a salad you’d get from a casual chain like Chopt or Sweetgreen.

Street Corn Kale Salad Ingredients

Here’s whatever you have to make this epic kale salad:

  • shredded kale – any assortment of kale will perform but I used normal curly kale for this salad
    avocado
  • grilled chicken – it is possible to grill your chicken on an out of doors grill or utilize a grill pan
  • Mexican street corn salad – in the event you prep the street corn beforehand, this salad comes together actually quickly
  • tortilla chips
  • cotija cheese – this cheese is previously in the street corn salad, however you can add an extra sprinkle on prime right after plating for a lot more cheesy goodness
  • sriracha – this really is optional, but I like the flavor and spice it provides

How to Grill Chicken Breasts for Salad

You can entirely place simple, uncooked chicken breasts within the grill and grill them up, but I wish to spice them up a little bit! If you have time, this apple cider vinegar chicken would be perfect for this salad. The end outcome can be a flavorful, moist chicken breast.

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I also like incorporating dry rub to my chicken just before grilling. It will require fundamentally no prep time and results in a super flavorful grilled protein! You could use my blackened seasoning recipe or maybe a mix of chili powder, paprika, salt and pepper to perform from the seasonings in the street corn salad. Basically rub the combined spices more than the chicken breast ahead of grilling.

When you are able to grill, preheat the grill. When it is about 400ºF, location the chicken around the grill and prepare dinner for around 10 minutes, flipping halfway by means of. Make use of a meat thermometer to check the chicken after cooking – you want the within temperature on the breast to be at the least 165ºF.

Once the chicken continues to be cooked, allow it to cool just before chopping and employing within the salad recipe. The chicken could be grilled as much as 3 days upfront.

How to Assemble the Salad

For this kale salad I prefer to divide the avocado and use one 50 percent to massage the kale, along with lime juice and salt. This softens the kale and is also primarily just like a dressing for your salad.

As soon as the kale is massaged, merely add all the chopped ingredients and blend them collectively within a huge bowl. An alternative choice would be to make use of a salad chopper bowl! This chopper/bowl combo is among my most used kitchen area equipment. To prep the salad employing the salad chopper, basically massage your kale, add all remaining ingredients on the bowl and then utilize the rolling knife (comparable to a pizza cutter) to chop the ingredients up and blend everything with each other.

After you’ve tossed the salad, portion it into bowls. Incorporate a drizzle of sriracha, if using and dive in!

Mexican Street Corn Kale Salad

Recipe by BobbyCourse: SaladsCuisine: American
Servings

3

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

460

kcal
Total time

25

minutes

Mexican Street Corn Kale Salad – This Mexican street corn kale salad turns esquites right into a meal-sized salad with shredded kale, grilled chicken, avocado and tortilla chips!

Ingredients

  • 1 avocado, chopped into chunks and divided

  • 4 cups shredded/chopped kale

  • 1 1/2 cups Mexican street corn salad

  • 1/3 cup crushed/chopped tortilla chips

  • sriracha (optional)

  • 2 Tablespoons lime juice

  • cotija cheese, for topping*

  • 2 grilled chicken breasts, sliced or chopped into bite-size pieces

  • 1/8 teaspoon sea salt

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 cojita cheese and drizzle with sriracha, if using.

Notes

  • If you don’t have cotija cheese you can use Parmesan or feta.

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