Shredded Chicken and Corn Salad Recipe with Spicy Salsa Macha Dressing
Our shredded chicken and corn salad recipe with salsa macha dressing will make you a gently spiced salad inspired by Mexican elotes or street corn. Shredded poached chicken is combined with sweet corn kernels, diced cucumbers, cherry tomatoes, and avocado, doused in a salsa macha dressing, and sprinkled with Mexican cotija or crumbly white cheese and fresh coriander (cilantro).
Servings: 2
Calories: 1256kcal
Ingredients
- 150 g chicken breasts poached and shredded
- 1 can corn kernels drained
- 1 cucumber sliced lengthways and in quarters sliced lengthways and in quarters
- 12 cherry tomatoes sliced into quarters
- 1 purple shallot finely diced
- 1 avocado firm, ripe, peeled and diced
- 1 tbsp extra virgin olive oil
- 3 tbsp salsa macha
- 100 g Mexican cotija or crumbly white salty cheese
- 1 tbsp coriander (cilantro) leaves, roughly chopped
Instructions
- First poach the chicken breasts: place the chicken breasts in a pot large enough so they’re sitting on the bottom of the pot; pour in just enough water to cover the chicken pieces; bring the water to a boil, then immediately reduce the heat to low, and simmer until you can poke a thermometer into the widest part of the breast and the internal temperature reaches 74°C (165°F). Remove and when the breasts are cool enough to touch, shred the chicken pieces into chunky strips using two forks or your hands.
- To a large bowl, add the shredded chicken, drained corn kernels, cucumber pieces, cherry tomatoes quarters, finely diced purple shallot, diced avocado, and combine well.
- In a small dish, stir the extra virgin olive oil and salsa macha to create a dressing. Pour half over the salad and combine well.
- Transfer the salad to a serving plate, sprinkle on the crumbly Mexican cotija or white salty cheese, drizzle on the rest of the salsa macha dressing, sprinkle on the fresh coriander, and serve immediately.