Mexican Chicken Corn Salad

Serves 4
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Directions

  1. 1Start by slicing red onions and dicing red bell peppers and jalapenos, and chopping cilantro.
  2. 2Marinate your chicken with a bit of oil, lime juice, garlic powder, cumin, paprika, and chili powder, salt and pepper.
  3. 3Heat up some corn in a pan and set it aside.
  4. 4In the same pan, cook up the chicken till it looks nice and juicy.
  5. 5For the sauce, mix together Greek yogurt, garlic, lime juice, tahini, a little bit of hot sauce, and salt, a bit of water, mix it up.
  6. 6To bring it all together, mix corn, bell peppers, onions, jalapenos, cotija cheese, cilantro, lime and tahini.
  7. 7Add in the chicken.
  8. 8Pour in the sauce.
  9. 9Mix it up and now it's time to enjoy.

Ingredients

  • 800 g Chicken breast
  • 2 tbsp Lime juice
  • 1 tbsp Avocado oil
  • 2 tsp Chili powder
  • 1.5 tsp Cumin
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 50 g Cotija cheese
  • 1 large Red onion, finely diced
  • 1 large Red bell pepper, finely diced
  • 1 handful Cilantro, chopped
  • 3 Jalapeños, finely diced
  • 2 cups total Canned corn, drained and charred
  • 1 cup Plain 0% Greek yogurt
  • 0.5 lime Lime juice
  • 1 tbsp Hot sauce
  • 1 tbsp Tajín
  • 0.5 cup Water
  • to taste Salt
  • to taste Black pepper

Equipment

large panbowl

Tips

  • Marinate chicken for 15 to 30 minutes.
  • Cook chicken until fully cooked to 165°F.
  • Drain corn well and pat dry before charring.
Mexican Chicken Corn Salad | Clip Recipe