No-Cook Rotisserie Chicken Elote Salad Boxes

Elote, Mexico’s iconic street corn, brings smoky chili, lime, and cotija to every bite. This no-cook lunch folds shredded rotisserie chicken with sweet corn, heirloom tomatoes, and a creamy paprika-lime dressing into ready meal-prep boxes.

Serves 4 · 20 min prep

Estimate for one serving

• 485 cal
• 34g protein
• 28g carbs
• 26g fat

Every recipe here is free to read.

Ingredients

• 3 cups rotisserie chicken meat, shredded
• 2 cups fresh sweet corn kernels
• 2 cups heirloom tomatoes, diced
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 cup cotija cheese, crumbled
• 1/3 cup fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 large butter lettuce leaves
• 2 cups tortilla chips

Instructions

1. 1Pull the rotisserie chicken into bite-size shreds, discarding skin and bones if preferred, and place the meat in a large mixing bowl. Pat the fresh corn kernels dry with a clean towel so the dressing clings well.
2. 2In a small bowl whisk the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until completely smooth and slightly thickened. Taste and adjust seasoning so the dressing is bright and lightly spicy.
3. 3Pour the dressing over the shredded chicken and toss thoroughly until every piece is coated. Fold in the corn kernels, diced heirloom tomatoes, most of the crumbled cotija, chopped cilantro, and sliced green onions, reserving a little cheese and herbs for garnish.
4. 4Gently mix just until the tomatoes release a little juice and everything is evenly distributed; avoid over-stirring so the tomatoes stay chunky. The salad should look creamy, colorful, and flecked with green.
5. 5Line four meal-prep containers or lunch boxes with two large butter lettuce leaves each to create edible cups that keep the salad crisp. Spoon equal portions of the chicken-elote mixture into the lettuce cups.
6. 6Sprinkle the reserved cotija and cilantro over the tops for a fresh finish. Nestle a small handful of tortilla chips alongside each portion so they stay crunchy until eating.
7. 7Cover the boxes tightly and refrigerate at least 20 minutes so the flavors meld, or pack immediately for work or school. The salad keeps well chilled up to 3 days.
8. 8Just before serving, give each box a quick squeeze of extra lime if desired and crunch a few chips over the top. Eat with a fork or scoop the salad into the lettuce leaves for handheld bites.