Elote Salad with Chicken
If you love elote flavors, these Mexican Street Corn Chicken Bowls are a must! Juicy seasoned chicken, tangy street corn, crispy quinoa, and creamy avocado come together in an easy 30-minute meal.
Ingredients
- 1 boneless skinless chicken breast
- 2 tablespoons taco seasoning, divided
- 14.5 ounce can corn, or 2 ears of corn on the cob
- 1 jalapeno, sliced
- 1 teaspoon avocado oil
- 1 heart romaine lettuce
- ½ avocado, diced
- ¼ cup cotija cheese, crumbled
- ¼ cup pickled onions, or sliced red onions
- ½ cup crispy quinoa, or crushed tortilla chips
For the chili lime dressing
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup lime juice, fresh-squeezed
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- Slice one chicken breast in half lengthwise through the middle. Season the two chicken pieces with 1 tablespoon taco seasoning. Place on a small foil-lined baking sheet.
- On another baking sheet, add a can of corn (drained and rinsed) and one sliced jalapeno. Drizzle with avocado oil, season with 1 tablespoon taco seasoning.
- Place the chicken and corn in the oven and roast for 15-20 minutes.
- Stir all of the chili lime dressing ingredients together in a bowl.
- Chop up the romaine lettuce, toss it with ¼ cup of the salad dressing, separate into two bowls.
- Dice up the roasted chicken, toss it on top of the salad with the roasted corn and jalapenos. Add pickled onions, diced avocado, cotija cheese, and crispy quinoa.
- Optionally garnish with fresh cilantro and drizzle more dressing on top.
Notes
- To make the crispy quinoa: toss 2 cups cold cooked quinoa with 1 tablespoon oil and 1 tablespoon taco seasoning. Cook at 425°F for 20 minutes, tossing halfway through.
- This recipe makes two bowls, but you can easily double the recipe to make more for meal-prepping or to serve more people. Just click the 2X button above and all of the ingredient quantities will update. The salad dressing already makes enough to make this recipe twice, so you don’t need to double it.
- The nutritional information provided only uses half of the salad dressing that this recipe makes.
- If you want to add extra heat to the bowls, add a teaspoon of your favorite hot sauce to the dressing, or ½ teaspoon cayenne pepper. You can also add a drizzle of hot sauce on top before serving.
- Make this recipe vegetarian by omitting the chicken. You can drain and rinse a can of chickpeas, then toss them in taco seasoning and roast them at the same time as the corn, to add plant based protein to the bowls.
Nutrition Facts
Calories 598kcal (30%)Carbohydrates 49g (16%)Protein 24g (48%)Fat 35g (54%)Saturated Fat 9g (45%)Polyunsaturated Fat 10gMonounsaturated Fat 13gCholesterol 76mg (25%)Sodium 1520mg (63%)Potassium 924mg (26%)Fiber 6g (24%)Sugar 4g (4%)Vitamin A 1267mg (25%)Vitamin C 25mg (30%)Calcium 158mg (16%)Iron 2mg (11%)
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