This is a main-course chicken salad built around char-grilled corn, fresh vegetables, and a simple sour cream and lime dressing. It comes together in about 40 minutes โ most of that is hands-off marinating and oven time โ and the result is a filling, well-balanced meal for two. The real reason to make it: the charred corn kernels add a smoky depth that no other shortcut quite replaces.
Before you start
Two things determine whether this salad works. First, the chicken needs at least two hours in the marinade โ overnight is genuinely better, not just a suggestion. A short marinade produces bland chicken that no amount of dressing can fix. Second, get your griddle pan properly hot before the corn goes on. A warm pan steams the cob; a hot pan chars it. Those dark spots are where the smoky flavor comes from, and they make a real difference to the finished salad. Everything else โ chopping, assembling, dressing โ is straightforward once those two steps are handled.
Troubleshooting
- The avocado turns brown before serving: Slice it last, right before you plate. If you must prep it ahead, press plastic wrap directly against the cut surface and refrigerate for no more than an hour.
- The sour cream dressing is too thick to drizzle: Stir in the lime juice a little at a time โ it thins the dressing and loosens it to a spoonable consistency. Add a teaspoon of water if it still feels stiff.
- The corn kernels scatter everywhere when you cut them: Stand the cob upright inside a wide, shallow bowl rather than on a flat board. The bowl catches the kernels as they fall.
- The lettuce wilts under the warm chicken: Let the chicken rest and cool for five minutes after slicing before you lay it on the greens. Fully hot chicken wilts little gem quickly.
- The salad tastes flat: Taste the assembled bowl before serving and add a small pinch of salt directly to the vegetables. Raw tomatoes and cucumber need seasoning of their own โ the dressing alone rarely covers it.
About the ingredients
- Fresh corn on the cob: This is the one ingredient worth buying specifically rather than substituting. Canned or frozen corn will not char the same way on a griddle โ it releases too much moisture and steams instead.
- Little gem lettuce: If you cannot find it, the inner leaves of a romaine heart are the closest swap. Avoid iceberg โ it has no structure once dressed.
- Fresh coriander (cilantro): It appears in both the marinade and the dressing, so one bunch covers both uses. If you or your guests strongly dislike it, flat-leaf parsley works in the dressing, though the flavor profile shifts noticeably.
- Sour cream: Full-fat holds the dressing together better than reduced-fat, which can turn watery when mixed with lime juice.
Leftovers and meal prep
Store components separately โ dressed salad goes limp fast, so dress it at the table. Cooked chicken keeps in an airtight container in the refrigerator for up to three days and is actually good cold, straight from the fridge. Charred corn kernels store well too, up to two days refrigerated in a sealed container. The sour cream dressing will keep for two days covered in the fridge; stir it before using as it may thicken slightly. Chopped tomatoes and cucumber are best prepared the day you eat them โ they release water overnight and make everything soggy. If you want to get ahead, marinate the chicken the night before, cook it the next day, and prep the corn at the same time. Assembly then takes under ten minutes.
Easy Mexican Chicken Salad
Ingredients
Marinated Chicken
- 2 slices chicken breasts skinless
- 1 handful coriander chopped
- 2 tablespoons olive oil
- ยฝ medium lime juiced and zested
- 1 small red chili finely chopped
Salad
- 2 medium corn cobs
- 2 tablespoons olive oil
- โ medium cucumber sliced and halved
- 3 medium tomatoes cored and chopped
- ยผ medium red onion finely sliced and cut in half
- 4 stalks spring onions sliced
- 1 medium avocado halved and sliced
- 1 head little gem lettuce a few leaves, cored and cut into strips
- 4 tablespoons sour cream
- 1 handful small coriander chopped
- ยฝ medium lime juiced
- 1 pinch sweet paprika
- 1 pinch chili flakes
Instructions
Marinated Chicken:
- Place all the ingredients except the chicken into a bowl and mix.
- Add the chicken breasts, cover and leave to marinate for at least two hours and overnight if possible.
- Once marinated, bring to room temperature and cook at 180ยฐC (Gas 4) for 25 minutes.
- Allow to rest and cut each into slices ready to add to the salad.
- The chicken can be served warm or cooked ahead and served cold as you prefer.
Salad:
- Heat a griddle pan.
- Lightly rub the corn cobs with a little olive oil and place them on the griddle pan.
- Keep turning the cobs until they are lightly charred all over, and then allow them to cool slightly.
- Standing the cobs on their ends on a chopping board, slice downwards with a sharp knife to remove the corn kernels.
- Prepare and chop the cucumber, tomatoes, red onion, spring onions and lettuce and place them in 2 serving bowls/plates.
- For the dressing, place the sour cream, half the lime juice and half the coriander in a bowl and mix.
- Divide the corn kernels between the serving bowls.
- Prepare the avocado and add this to the salad. Add a drizzle of lime juice to each and toss well.
- Place the sliced chicken on top of the salad.
- Add a large spoonful of dressing on top of each salad and a pinch of sweet paprika
- Serve as it is or with tortilla chips or toasted corn tortillas.
Nutrition
Frequently asked questions
Can I use pre-cooked or rotisserie chicken instead of marinating my own?
Yes, it works, but the salad will be noticeably milder. The lime, chili, and coriander marinade is what gives the chicken its flavor โ plain rotisserie chicken is a fine shortcut on a busy night, but try tossing the sliced meat with a squeeze of lime and a pinch of chili flakes before adding it to the bowl.
I donโt have a griddle pan. Can I still make this?
A barbecue works just as well and gives even better char. If neither is available, you can roast the corn cobs whole at 220ยฐC (Gas 7) for 20 minutes, turning once โ you wonโt get the same char marks, but the corn will still be sweet and slightly caramelized.
How do I know when the chicken is cooked through?
The safest check is a meat thermometer inserted into the thickest part โ it should read 74ยฐC (165ยฐF). If you donโt have one, cut into the thickest slice: the juices should run clear and there should be no pink in the center.