MEXICAN STREET CORN CHICKEN PASTA SALAD adapted from LE CREME DE LA CRUMB serves 8
SALAD
3 cups baby spinach
2 cups shredded chicken, rotisserie chicken works well
3 cups cooked bowtie pasta noodles or campanelle noodle
2 ears FRESH corn
2 teaspoons avocado oil
FRESH ground sea salt and black pepper, to taste
2 avocados, sliced
½ cup black beans, drained and rinsed
1 bunch cilantro, chopped
½ red onion, thinly sliced
1 bunch green onions, sliced thin
½ cup crumbled cotija cheese
Lime wedges, for serving
- Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs.
- In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, black beans, cilantro, onions, and cheese.
DRESSING
⅓ cup Duke’s mayo
1 teaspoon cayenne pepper
2-3 cloves garlic, FINELY minced
2 tablespoons freshly squeezed lime juice
- In a small bowl, whisk together dressing ingredients and set aside.
- Pour dressing over the top over prepares salad and toss to combine.
- Serve immediately