Mexican Street Corn Chicken (Gluten Free)
Nothing beats a delicious and wholesome meal like this Mexican Street Corn Chicken Salad. I'm obsessed with its crunchy textures and bright, bold flavor. Great for meal prep and super simple, this salad makes a yummy lunch or easy-going mid-week meal.
Ingredients
For the Chicken Cutlets:
- 1 lb chicken cutlets
- 2 tbsp olive oil for brushing
- 1 cup gluten-free breadcrumbs
- 1 tbsp elote seasoning or to taste
For the Street Corn Salad:
- 2 ears of corn charred in a dry skillet and kernels removed
- 1 cup shredded romaine or iceberg lettuce
- 1 avocado diced
- 2 green onions thinly sliced
- 1/4 cup crumbled feta cheese
For the Vinaigrette:
- 2 tbsp garlic mayo
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh cracked black pepper to taste
Instructions
- Prep the chicken: Brush chicken cutlets with olive oil on both sides. In a shallow bowl, mix gluten-free breadcrumbs with elote seasoning. Press each cutlet into the breadcrumb mixture to coat well.
- Cook the chicken: Heat a nonstick skillet over medium heat (no additional oil needed). Add breaded chicken and cook 4–5 minutes per side, or until golden and cooked through. Edges should be crispy and browned.
- Char the corn: In a dry skillet over medium-high heat, cook corn on the cob until nicely charred on all sides. Let cool slightly, then slice off the kernels.
- Make the vinaigrette: In a small bowl or jar, whisk together garlic mayo, olive oil, lemon juice, and cracked pepper.
- Assemble: Top each chicken cutlet with shredded lettuce, charred corn, avocado, green onions, and crumbled feta. Drizzle generously with vinaigrette.