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.