Chicken Street Corn Salad
Directions
- 1Marinate the chicken: In a bowl, combine 1 lb butterflied chicken breast, 2 tsp paprika, 1 tsp chili powder, 1 tsp cumin, 0.5 tsp salt, 0.25 tsp pepper, and 2 tbsp olive oil. Toss to coat and let marinate for 10 minutes.
- 2Sear the chicken: Heat olive oil in a skillet over medium heat. Sear chicken for 4-5 minutes per side until cooked through. Remove and set aside.
- 3Char the corn: In the same skillet over medium-high heat, add 4-5 cups of frozen corn. Cook for 2-3 minutes undisturbed, then stir and cook for another 1-2 minutes until charred and cooked through. Remove and set aside to cool.
- 4Make the dressing: Whisk together 0.5 cup Greek yogurt, 2 tbsp mayonnaise, 2 tbsp olive oil, 3 tbsp chopped chipotle peppers in adobo sauce, 2 grated garlic cloves, juice of 1 lime, and 0.5 tsp salt until smooth and creamy. Adjust chipotle peppers to your desired heat.
- 5Assemble the salad: In a large bowl, combine the charred corn, 1 diced green bell pepper, 1 sliced shallot, 1 minced jalapeno, 2 diced avocados, 0.67 cup cilantro, 0.5 cup green onions, and 0.5 cup feta.
- 6Add chicken and dressing: Add the cooked chicken to the salad. Toss with half of the dressing, then top with the remaining dressing.
Ingredients
- 1 lb chicken breast
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp salt
- 0.25 tsp pepper
- 2 tbsp olive oil
- 4 cups frozen corn
- 1 green bell pepper
- 1 shallot
- 1 jalapeno
- 2 avocado
- 0.67 cup cilantro
- 0.5 cup green onion
- 0.5 cup feta
- 0.5 cup greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp olive oil
- 3 tbsp chipotle peppers in adobo sauce
- 2 cloves garlic
- 1 lime
- 0.5 tsp salt
Equipment
large bowlskillet