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Chipotle Chicken and Corn Salad

Chipotle Chicken and Corn Salad

Phoebe Green
Inspired by Southwestern street-corn flavors and smoky taquería chicken, this salad marries char, crunch, and creamy heat in every bite. Sweet corn and cool romaine balance chipotle-marinated chicken, while a tangy, creamy dressing ties it all together. Expect a satisfying contrast of juicy, smoky, crisp, and cool textures with bright lime at the finish.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Lunch
Cuisine Southwestern
Servings 4 servings
Calories 583 kcal

Equipment

  • Grill pan or outdoor grill
  • 12-inch cast-iron skillet
  • Large mixing bowl
  • Medium bowl
  • Small bowl or jar with lid
  • Chef's Knife
  • Cutting board
  • Tongs
  • Instant-read thermometer
  • Whisk
  • Microplane or zester
  • Measuring cups and spoons

Ingredients
 
 

For the Chipotle Chicken:

  • 1 lb boneless, skinless chicken thighs trimmed
  • 2 tbsp chipotle peppers in adobo finely minced
  • 1 tbsp adobo sauce from the can
  • 1 tsp lime zest freshly grated
  • 2 tbsp fresh lime juice
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp honey
  • 2 cloves garlic grated
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1.25 tsp kosher salt
  • 0.5 tsp freshly ground black pepper

For the Salad:

  • 1 tsp extra-virgin olive oil for charring corn
  • 3 ears fresh corn kernels cut from cobs
  • 6 cups romaine lettuce chopped
  • 1.5 cups cherry tomatoes halved
  • 1 large avocado diced
  • 0.5 cup red onion thinly sliced
  • 0.5 cup cotija cheese crumbled
  • 0.5 cup fresh cilantro leaves roughly chopped
  • 4 tbsp pepitas (pumpkin seeds), toasted

For the Creamy Chipotle-Lime Dressing:

  • 0.5 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 3 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp chipotle in adobo minced, plus more to taste
  • 1 tbsp honey
  • 3 tbsp extra-virgin olive oil
  • 1 clove garlic finely grated
  • 0.75 tsp kosher salt
  • 0.25 tsp freshly ground black pepper

Instructions
 

  • Marinate the Chicken: In a medium bowl, whisk chipotle, adobo sauce, lime zest, lime juice, olive oil, honey, grated garlic, cumin, smoked paprika, salt, and pepper until combined. Add chicken and turn to coat thoroughly. Cover and marinate 20 minutes at room temperature (or up to 4 hours refrigerated).
  • Grill the Chicken: Preheat a grill pan or outdoor grill to medium-high heat (about 425°F / 220°C). Lightly oil the grates if using a grill. Shake excess marinade from chicken and grill 4–5 minutes per side, or until nicely charred and an instant-read thermometer inserted into the thickest part reads 165°F / 74°C. Transfer to a board and rest 3 minutes, then slice into bite-size strips.
  • Char the Corn: Heat a 12-inch cast-iron skillet over medium-high until hot. Add 1 tsp olive oil and the corn kernels; cook, stirring only occasionally, 4–5 minutes until lightly charred and sweetly aromatic. Season with a pinch of salt and let cool slightly.
  • Make the Dressing: In a small bowl or jar, combine Greek yogurt, mayonnaise, lime juice, apple cider vinegar, minced chipotle, honey, olive oil, grated garlic, salt, and pepper. Whisk until smooth and emulsified (or seal and shake vigorously for 15–20 seconds). Adjust seasoning to taste.
  • Assemble the Salad: In a large mixing bowl, combine romaine, cherry tomatoes, red onion, warm charred corn, and cilantro. Drizzle over about half the dressing and toss to coat lightly. Top with sliced chipotle chicken, avocado, cotija, and pepitas. Spoon over additional dressing to taste and serve immediately.

Notes

Chef’s Tips: 

  • Heat Management: If your grill runs hot, reduce to ~400°F / 205°C to avoid scorching the sugars in the marinade.
  • Make-Ahead: Marinate the chicken up to 4 hours and whisk the dressing up to 3 days ahead; store dressing refrigerated and whisk before using.
  • Spice Level: Add more minced chipotle or a pinch of cayenne to the dressing for extra heat; for milder flavor, replace some chipotle with smoked paprika.
  • Corn Alternatives: In off-season, use 3 cups frozen corn (no need to thaw); add to a hot skillet and char 5–6 minutes.
  • Dairy-Free: Swap Greek yogurt and cotija with a dairy-free yogurt and omit cheese; the salad remains vibrant and creamy.
  • Crunch Upgrade: Toss pepitas with a pinch of chili powder and a drop of honey, then toast 1–2 minutes in a dry skillet for a glossy, seasoned crunch.

Nutrition

Calories: 583kcalCarbohydrates: 27gProtein: 32gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 0.04gCholesterol: 129mgSodium: 2336mgPotassium: 1021mgFiber: 7gSugar: 14gVitamin A: 7011IUVitamin C: 30mgCalcium: 197mgIron: 4mg
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