Mexican Chicken Corn Salad
Serves 4
Directions
- 1Start by slicing red onions and dicing red bell peppers and jalapenos, and chopping cilantro.
- 2Marinate your chicken with a bit of oil, lime juice, garlic powder, cumin, paprika, chili powder, salt, and pepper.
- 3Heat up some corn in a pan and set it aside.
- 4In the same pan, cook up the chicken till it looks nice and juicy.
- 5For the sauce, mix together Greek yogurt, garlic, lime juice, tahini, a little bit of hot sauce, salt, and a bit of water.
- 6To bring it all together, mix corn, bell peppers, onions, jalapenos, cotija cheese, cilantro, lime, and tahini.
- 7Add in the chicken, pour in the sauce, and mix it up.
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 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
panlarge panbowllarge bowl
Tips
- Marinate chicken for 15 to 30 minutes.
- Cook chicken until fully cooked to 165°F.
- Drain canned corn well and pat dry before charring.
- Store chilled and eat within 3 to 4 days.
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