Ingredients
Equipment
Method
Preparation Steps
- In a small mixing bowl, combine Greek yogurt, mayonnaise, minced garlic, lime juice and zest, and a pinch of salt. Whisk until smooth and set aside.
- Shred or dice rotisserie chicken and transfer to a large mixing bowl.
- Add drained corn, diced red bell pepper, diced green bell pepper, chopped cilantro, and jalapeño to the chicken. Toss gently.
- Pour the dressing over the salad mixture and stir gently to coat.
- If using, peel, pit, and dice avocado, then fold it into the salad.
- Sprinkle with Tajin and additional cotija cheese if desired.
- Cover and chill in the fridge for at least 30 minutes before serving.
Nutrition
Notes
For best results, chill the salad before serving and adjust spiciness to your taste preference. Store in an airtight container for up to 4 days.
