Paprika Chicken & Corn Salad is a fresh, colorful, and flavor-packed dish that combines smoky baked chicken with crisp romaine lettuce, sweet roasted corn, creamy queso fresco, and a tangy lime dressing. It’s light yet satisfying — perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
- A balanced combination of protein, veggies, and healthy fats.
- Smoky paprika chicken pairs beautifully with sweet corn and creamy cheese.
- Fresh, zesty lime dressing brings the flavors together.
- Naturally gluten-free and easily adaptable for different diets.
- Great for warm-weather meals or as a make-ahead salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salad
- 5 cups chopped romaine lettuce
- 1 batch Paprika Baked Chicken, sliced or chopped
- 1 cup roasted corn (frozen, defrosted, or fresh)
- 1 cup black beans (drained and rinsed if canned)
- 1 roasted poblano pepper (see note below for roasting)
- 1 cup chopped tomatoes
- 2 ounces crumbled queso fresco (about 1/3 cup)
- 1/4 cup chopped fresh cilantro
Dressing
- 3 tablespoons fresh lime juice
- 1 1/4 teaspoons agave nectar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 2 1/2 tablespoons extra virgin olive oil
Directions
- Make the salad: In a large salad bowl, combine romaine lettuce, sliced paprika chicken, roasted corn, black beans, chopped roasted poblano pepper, tomatoes, queso fresco, and cilantro.
- Make the dressing: In a small bowl, whisk together lime juice, agave nectar, cumin, and salt. While whisking, slowly drizzle in olive oil until fully combined.
- Assemble: Pour dressing over the salad and toss gently to coat. Serve immediately.
Note: Roasting a poblano pepper — Place whole pepper under the broiler or directly over a gas flame, turning occasionally, until skin is blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, remove seeds, and chop.
Servings and timing
- Servings: 4
- Prep time: 20 minutes
- Cook time (if making paprika chicken & roasting poblano): 20–25 minutes
- Total time: 20–45 minutes (depending on chicken prep)
Variations
- Swap queso fresco for feta or cotija cheese.
- Add avocado slices for extra creaminess.
- Use grilled shrimp instead of chicken for a seafood twist.
- Add bell peppers or red onion for more crunch.
- Replace agave nectar with honey or maple syrup.
Storage/Reheating
- Store undressed salad in an airtight container in the fridge for up to 2 days.
- Keep dressing separate and toss just before serving.
- Paprika chicken can be stored separately and reheated before adding to salad if desired.
FAQs
Can I use rotisserie chicken instead of paprika baked chicken?
Yes, just season it with paprika before adding to match the flavor profile.
Is this salad spicy?
Only mildly — poblano peppers are usually mild, but you can use jalapeños for more heat.
Can I make it vegan?
Yes, omit queso fresco or use a vegan cheese alternative, and replace chicken with grilled tofu or tempeh.
Can I use canned corn?
Yes, but roasted or grilled corn gives the salad more flavor.
What can I serve this with?
Warm tortillas, tortilla chips, or a side of rice complement it well.
Can I make the dressing ahead of time?
Yes, it can be stored in the fridge for up to 3 days; whisk before using.
How do I roast corn?
Grill or broil corn on the cob until charred, then cut kernels off. For frozen corn, sauté in a skillet until lightly browned.
Is there a substitute for agave nectar?
Honey or maple syrup works well.
Can I use baby spinach instead of romaine?
Yes, spinach or mixed greens are great alternatives.
How do I keep lettuce crisp?
Wash and dry thoroughly, then store in the fridge wrapped in a paper towel inside a sealed container.
Conclusion
Paprika Chicken & Corn Salad is a fresh, hearty, and flavor-packed dish that’s as satisfying as it is colorful. With smoky paprika chicken, sweet corn, creamy cheese, and a zesty lime dressing, it’s perfect for a healthy lunch, a light dinner, or a crowd-pleasing potluck dish.
Print
Paprika Chicken & Corn Salad
- Total Time: 20–45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A fresh and colorful salad featuring smoky paprika chicken, roasted corn, black beans, creamy queso fresco, and a zesty lime dressing, perfect for a light yet satisfying meal.
Ingredients
5 cups chopped romaine lettuce
1 batch Paprika Baked Chicken, sliced or chopped
1 cup roasted corn (frozen, defrosted, or fresh)
1 cup black beans, drained and rinsed if canned
1 roasted poblano pepper, chopped
1 cup chopped tomatoes
2 ounces crumbled queso fresco (about 1/3 cup)
1/4 cup chopped fresh cilantro
Dressing:
3 tablespoons fresh lime juice
1 1/4 teaspoons agave nectar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
2 1/2 tablespoons extra virgin olive oil
Instructions
- In a large salad bowl, combine romaine lettuce, paprika chicken, roasted corn, black beans, poblano pepper, tomatoes, queso fresco, and cilantro.
- In a small bowl, whisk lime juice, agave nectar, cumin, and salt. Slowly whisk in olive oil until combined.
- Pour dressing over salad and toss gently to coat. Serve immediately.
Notes
- Use rotisserie chicken seasoned with paprika as a shortcut.
- Swap queso fresco for feta or cotija cheese.
- For extra creaminess, add avocado slices.
- To roast poblano pepper, blacken skin under broiler or over flame, steam covered, peel, deseed, and chop.
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes (if making paprika chicken & roasting poblano)
- Category: Salad
- Method: No-cook (with pre-cooked components)
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 65mg
