This beautiful recipe doesn't just look great, it tastes great too! Even the bowl is edible and delicious when you make it in our Crispy and Flaky Salad Shells!
Ingredients
Azteca Crispy and Flaky Salad Shells:
Prep 4 salad shells per carton instructions
Grilled Chicken & Mexican Corn Salad:
4 small boneless, skinless chicken breasts
1 batch chicken marinade
Mexican Street Corn Salad:
2 cups grilled corn (approx. 3–4 cobs of corn)
1/3 cup mayo
1/4 cup feta cheese, crumbled
2 tablespoons fresh cilantro, chopped
1–2 tablespoons lime juice
1/2 tablespoon garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup red onion, diced
1/4 cup cotija cheese, crumbled
Other Rice Bowl Options + Toppings (build your own):
4 cups rice of your choice, cooked
black beans
cherry tomatoes, halved
jalapeño slices
lime wedges
additional fresh cilantro leaves
sour cream
1–2 avocados, sliced
Directions
Chicken:
Marinate your chicken and cook until no longer pink. Cut into slices or cubes.
Street Corn Salad:
Combine corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper red onions and cotija cheese in a large bowl. Stir to combine.
Build Your Bowl:
Between four bowls divide your rice, chicken and street corn salad.
Top with additional fresh cilantro, jalapeño slices and any other topping options you want!
