Description
A bright bowl layering juicy shredded chicken, sweet corn, crisp red pepper, creamy avocado, and a lime-forward dressing, mimicking the flavors of Mexican street corn without the grill.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup corn (canned and drained, or thawed frozen corn)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cilantro for garnish
- Cooked rice or quinoa for serving
Instructions
- Place shredded chicken in a large mixing bowl.
- Add corn, diced red bell pepper, halved cherry tomatoes, and chopped red onion.
- In a small bowl, whisk lime juice, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
- Pour the dressing over the chicken-and-veg mixture and fold gently until everything is coated.
- Taste and adjust seasoning with more salt, pepper, or lime if needed.
- Spoon the mixture over warm rice or quinoa, garnish with chopped cilantro, and serve immediately.
Notes
Store in an airtight container for up to 3 days. Add freshly diced avocado and tomatoes after reheating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Assembly
- Cuisine: Mexican