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Mexican Corn Salad

This salad is perfect for the transition into spring. It’s colourful, filling and delicious! Super easy to bring together for a weeknight dinner or to make ahead and prep for lunches! It is packed with protein, veggies and is full of flavour! Salads don’t have to be boring. By adding multiple elements, temperatures and textures it is sure to please everyone at the table.  The kale in this salad provides so many of the vitamins we seem to never get enough of such as vitamin K, A and C. It’s packed full of antioxidants, and we promise, it tastes delicious! Avocados provide a healthy source of fats and chicken elevates the protein. Fiber from the veggies will give you an incredibly filling meal. The dressing can be made with greek yogurt but we don’t recommend leaving out the cilantro (even if you hate it). It tastes awesome paired with the lime and avocados on top! Tortilla chips and grated cheese are also tasty topping options we recommended! 

  • Author: Annie Tsang
  • Yield: 5 servings 1x



For the chicken: 

  • 4 chicken breasts 
  • 1 tsp paprika 
  • 1 tsp  cayenne pepper 
  • 1 tsp garlic 
  • Salt and pepper
  • 1 tbsp olive oil 


For the dressing: 

  • ½ cup plain coconut yogurt 
  • ¼ cup cilantro 
  • 2 tsp garlic powder
  • ½ avocado
  • ½ lime
  • Salt and pepper to taste


For the corn: 

  • 2 cups kernel corn 
  • 1 tsp garlic powder 
  • ½ tbsp olive oil 


Toppings/ Other:

  • 8 cups kale or spring salad mix 
  • 2 avocados 
  • Tortilla chips 
  • Cilantro 


  1. Prep the chicken with seasonings and cook in a frying pan on medium heat with the olive oil for approximately 4 minutes per side or until cooked fully through and set aside. 
  2. In a separate frying pan roast the corn with olive oil and garlic powder until lightly browned, set aside. 
  3. Make the dressing by combining the yogurt, avocado, garlic power, salt, pepper, cilantro and lime juice in a food processor and blend until smooth and creamy. 
  4. Assemble the salad by placing the kale/spring mix in 4 bowls and slice the chicken and add on top, with the corn and dressing. Top with tortilla chips for some crunch, ½ and avocado and extra cilantro if desired. 


  • Serving Size: 1 serving
  • Calories: 430
  • Sugar: 3g
  • Sodium: 460mg
  • Fat: 12g
  • Saturated Fat: 1.6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 7g
  • Protein: 54g
  • Cholesterol: 130mg

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