Mexican Street Corn Chicken Salad

Step 1

CORN: See Note 1.

Step 2

CHICKEN SALAD: Add all the salad ingredients and all the dressing ingredients to a large bowl. Season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Gently stir until well combined and serve immediately.

Step 3

SERVING: See Note However you chose to serve this chicken salad, we like adding a sprinkle of cotija right on top of the chicken salad!

Step 4

STORAGE: Without the avocado, this salad stores really nicely in an airtight container in the fridge for 3-4 days. If you'd like to store leftovers, store salad and avocado separately. Or simply omit the avocado.