Salad: Mexico – Coahuila, Northern Mexico – Ensalada de Pollo y Elote Coahuilense (Coahuila Chicken and Corn Salad)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 2 cooked chicken breasts, shredded, approx. 12 oz (340 g)
- 2 cups (320 g) roasted corn kernels (from about 3 medium ears) 
- 6 cups (approx. 170 g) chopped romaine lettuce
- 2 medium avocados, peeled and diced (approx. 10 oz / 285 g)
- 1/2 cup (120 ml) Mexican crema
- 3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
- 2 tbsp (30 ml) olive oil
- 1 small garlic clove, minced
- 1/4 cup (4 g) fresh cilantro, chopped
- 1/4 medium red onion, thinly sliced (approx. 1 oz / 30 g)
- 1 small jalapeño, seeded and finely chopped (optional)
- 4 oz (115 g) queso fresco, crumbled
- 1/2 tsp (2.5 g) ground cumin
- Salt and freshly ground black pepper to taste
- Lime wedges for serving

Instructions

Short Description:
A bright Northern Mexican salad of shredded chicken, char-roasted corn, creamy Mexican crema-lime dressing, avocado, and queso fresco served on a bed of crisp greens. The dressing and roasted corn give it a silky, smoky regional character.

Regional Notes:
This Coahuila version emphasizes charred (asado) corn and Mexican crema in the dressing, reflecting the region's use of roasted corn flavors and tangy dairy. Shredded chicken and crumbled queso fresco make it heartier than lighter summer salads from other regions of Mexico.

1. Roast the corn: preheat a gas grill to high or set a cast-iron skillet or broiler on high. Husk the corn (if using ears) and place directly on the grill or under the broiler, turning occasionally, until kernels are charred and blistered in spots, about 8–12 minutes. If using loose kernels, spread on a baking sheet and roast under the broiler or in a very hot skillet until browned, 6–8 minutes. Let cool, then cut kernels off the cobs if needed and set aside.
2. Prepare the chicken: if using pre-cooked chicken (rotisserie or poached), shred into bite-size pieces and warm briefly in a hot skillet with 1 tsp (5 ml) olive oil just to take off the chill, about 1–2 minutes; reserve. If starting from raw breasts, poach in simmering salted water or stock with a bay leaf and a halved onion until cooked through, 12–15 minutes, then cool slightly and shred.
3. Make the dressing: in a medium bowl whisk together Mexican crema, lime juice, olive oil, minced garlic, ground cumin, and 1/2 tsp salt and a few grinds of black pepper. Taste and adjust lime, salt, or cumin as desired.
4. Assemble the salad: in a large bowl combine chopped romaine, shredded chicken, roasted corn, sliced red onion, chopped jalapeño (if using), and chopped cilantro. Pour about two-thirds of the dressing over the mixture and toss gently to coat.
5. Add avocado and cheese: fold in diced avocado gently to avoid mashing. Sprinkle crumbled queso fresco over the top and drizzle remaining dressing as desired.
6. Finish and serve: adjust seasoning with salt and pepper. Transfer to a serving platter or individual plates, garnish with extra cilantro and lime wedges, and serve immediately so the avocado stays fresh.