Rotisserie Chicken Street-Corn Salad Lunch Bowls

Serves 4 · 20 min prep · 8 min cook

Ingredients

• 3 cups fresh sweet corn kernels (from 3–4 ears)
• 1 tbsp olive oil
• 3 cups shredded rotisserie chicken
• 2 large heirloom tomatoes
• 1/3 cup mayonnaise
• 3 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 cup cotija cheese, crumbled
• 1/3 cup fresh cilantro, chopped
• 3 green onions, thinly sliced
• 1 large ripe avocado
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 6 cups romaine hearts, chopped

Instructions

1. 1Heat a large 12-inch cast-iron or heavy skillet over medium-high until very hot, about 2 minutes. Add the olive oil and swirl to coat, then tip in the corn kernels in an even layer.
2. 2Let the corn sit undisturbed for 2 to 3 minutes so the undersides develop deep golden char marks and a lightly smoky aroma. Stir once, then continue cooking another 2 to 3 minutes until most kernels are blistered and sweet-smelling. Transfer the charred corn to a large mixing bowl and let it cool 5 minutes.
3. 3While the corn cools, core the heirloom tomatoes and cut them into generous bite-size chunks; set aside on a plate so their juices don’t water down the dressing yet.
4. 4In a small bowl whisk the mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper until smooth and slightly thickened; taste and adjust seasoning so it is bright and gently spicy.
5. 5Add the shredded rotisserie chicken, crumbled cotija, chopped cilantro, and sliced green onions to the bowl of cooled charred corn. Pour the chili-lime mayo over everything and fold gently with a spatula until every piece is lightly coated.
6. 6Fold in the heirloom tomato chunks last so they stay juicy and distinct rather than breaking down. The mixture should look creamy, speckled with red and green, and smell like street-corn elote.
7. 7Divide the chopped romaine among four lunch bowls or meal-prep containers to form a crisp base. Spoon the chicken-corn-tomato salad evenly over the greens.
8. 8Halve, pit, and slice the avocado; fan the slices over each bowl. Finish with an extra pinch of cotija or a light dusting of chili powder if desired.
9. 9Serve immediately while the corn still has a faint warm char, or cover and refrigerate up to 3 days for packable work lunches—add the avocado just before eating so it stays bright green.