This chicken corn salad is a hearty main dish built on a base of crisp Napa cabbage. It combines warm cooked chicken and charred corn with fresh herbs, radish, and avocado.
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The entire dish takes 40 minutes to prepare and is filling enough for a main meal. A creamy jalapeno dressing ties the vegetables and chicken together.
Why You'll Love This Recipe
- Cooking the chicken and corn in the same pan builds flavor and reduces the number of dishes you need to wash
- Resting the chicken before chopping ensures the juices stay in the meat rather than pooling at the bottom of your salad bowl
- Adding the tortilla strips at the very end prevents them from absorbing the dressing and becoming soggy
Essential Ingredients
- Chicken breasts: Boneless and skinless work well here, but chicken thighs are a fine alternative if you adjust the cooking time.
- Corn: Fresh ears of corn give you a nice char. You can use frozen corn kernels thawed and pan-roasted if fresh is out of season.
- Napa cabbage: This variety has a softer texture than standard green cabbage. Savoy cabbage is a suitable replacement.
- Watermelon radish: These add a bright pink color and mild crunch. Standard red radishes or daikon work too.
- Creamy jalapeno dressing: Use your favorite store-bought brand or blend fresh jalapenos, cilantro, lime juice, and sour cream at home.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the chicken: Season the chicken breasts and cook them until they reach a safe internal temperature. Let the meat rest before chopping it into bite-sized pieces.
Char the corn: Roast the whole ears of corn until they develop dark spots. Let them cool slightly before slicing the kernels off the cob.
Assemble the salad: Combine the cabbage, radish, herbs, avocado, chicken, and corn in a large bowl. Toss everything with the dressing and garnish with crunchy tortilla strips.
You Must Know
- Chicken must reach a safe internal temperature of 165°F (74°C) before resting and chopping
- You can use 3 cups (about 450g) of pre-cooked rotisserie chicken if you want to skip cooking the chicken breasts
- If watermelon radishes are unavailable, substitute with 4 or 5 standard red radishes
Serving Ideas
Serve this salad with a side of warm black beans or extra tortilla chips for dipping.
Storing & Reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The tortilla strips will soften over time, so keep them separate if you plan to have leftovers. Do not freeze this salad. Eat leftovers cold.
FAQ
Can I make this salad ahead of time?
Yes, you can chop the vegetables and cook the chicken and corn up to a day in advance. Wait to add the avocado, dressing, and tortilla strips until you are ready to eat.
Is this salad spicy?
The spice level depends entirely on your jalapenos and the dressing you choose. Remove the seeds and ribs from the fresh jalapenos to keep the heat mild.
Can I use canned corn?
Canned corn works if you drain it well. Pan-fry the kernels in a dry skillet for a few minutes to give them a charred flavor.
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📖 Recipe Card
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Chicken Corn Salad
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Grilled chicken, roasted corn, Napa cabbage, and avocado are tossed with a creamy jalapeno dressing in this crisp main dish.
Ingredients
- 1.5 lbs (680g) boneless skinless chicken breasts
- 1 tbsp (15ml) olive oil
- 1/2 tsp (3g) kosher salt
- 1/4 tsp (1g) black pepper
- 5 ears corn, shucked
- 1 small head Napa cabbage, thinly sliced
- 1 large watermelon radish, thinly sliced
- 2 jalapenos, seeded and diced
- 4 scallions, thinly sliced
- 1 bunch fresh cilantro, chopped
- 1/2 cup (10g) fresh basil, chopped
- 2 avocados, diced
- 1 cup (240ml) creamy jalapeno dressing
- 1 cup (30g) tortilla strips
- 2 limes, cut into wedges
Instructions
- Rub the chicken breasts with the olive oil, salt, and black pepper.
- Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C) on a meat thermometer.
- Transfer the chicken to a cutting board, let it rest for 5 minutes, then chop it into bite-sized pieces.
- In the same skillet or directly on a grill, cook the ears of corn turning occasionally until charred on all sides, about 10 minutes. Cut the kernels off the cobs once they are cool enough to handle.
- In a very large bowl, combine the chopped chicken, corn kernels, Napa cabbage, watermelon radish, jalapenos, scallions, cilantro, basil, and avocado.
- Pour the creamy jalapeno dressing over the salad and toss until all the ingredients are evenly coated.
- Top with tortilla strips right before serving to maintain their crunch. Serve with lime wedges on the side.
Notes
- Chicken must reach a safe internal temperature of 165°F (74°C) before resting and chopping.
- You can use 3 cups (about 450g) of pre-cooked rotisserie chicken if you want to skip cooking the chicken breasts.
- If watermelon radishes are unavailable, substitute with 4 or 5 standard red radishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
