Cool Rotisserie Chicken & Charred Corn Lunch Salads

Inspired by Mexican street corn, this cool lunch salad pairs smoky charred kernels with shredded rotisserie chicken. A creamy chili-lime dressing, cotija, and avocado keep every bite bright and satisfying without much more than a quick skillet sear.

Serves 4 · 20 min prep · 6 min cook

Estimate for one serving

• 485 cal
• 34g protein
• 28g carbs
• 28g fat
• 6g fiber

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Ingredients

• 3 cups rotisserie chicken meat, shredded
• 3 cups fresh corn kernels
• 2 cups heirloom tomatoes, chopped
• 1 large avocado, diced
• 1/2 cup cotija cheese, crumbled
• 1/3 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 cups romaine hearts, chopped

Instructions

1. 1Heat a large dry cast-iron skillet over medium-high until very hot, about 3 minutes. Add the corn kernels in a single layer and cook undisturbed for 2 minutes until deeply charred on one side, then stir and continue 2–3 minutes more until spotty black and sweet-smelling; transfer to a plate to cool completely.
2. 2In a medium mixing bowl whisk the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and pale orange. Taste and adjust salt if needed so the dressing is bright and slightly spicy.
3. 3Add the cooled charred corn, shredded rotisserie chicken, chopped heirloom tomatoes, and most of the cilantro to the dressing bowl. Fold gently with a spatula until every piece is lightly coated; the tomatoes will release a little juice that loosens the dressing.
4. 4Divide the chopped romaine among four lunch containers or shallow bowls as the base. Spoon the chicken-corn mixture evenly over the greens.
5. 5Top each portion with diced avocado and a generous sprinkle of cotija. Finish with the remaining cilantro.
6. 6If packing ahead, keep avocado and cotija separate until just before eating so nothing browns or wilts. Chill the assembled salads at least 20 minutes or up to 2 days.
7. 7Just before serving, give each salad a final squeeze of lime if desired and a crack of black pepper. The contrast of cool creamy chicken, sweet charred corn, and juicy tomatoes should taste like street-elote meets deli salad.
8. 8Serve straight from the fridge with forks or pack with a small ice pack for work; no reheating required.