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. 2Start by slicing red onions and dicing red bell peppers and jalapenos, and chopping cilantro.
  3. 3Start by slicing red onions and dicing red bell peppers and jalapenos, and chopping cilantro.
  4. 4Marinate your chicken with a bit of oil, lime juice, garlic powder, cumin, paprika, chili powder, salt, and pepper.
  5. 5Marinate your chicken with a bit of oil, lime juice, garlic powder, cumin, paprika, chili powder, salt, and pepper.
  6. 6Marinate your chicken with a bit of oil, lime juice, garlic powder, cumin, paprika, chili powder, salt, and pepper.
  7. 7Heat up some corn in a pan and set it aside.
  8. 8Heat up some corn in a pan and set it aside.
  9. 9Heat up some corn in a pan and set it aside.
  10. 10In the same pan, cook up the chicken till it looks nice and juicy.
  11. 11In the same pan, cook up the chicken till it looks nice and juicy.
  12. 12In the same pan, cook up the chicken till it looks nice and juicy.
  13. 13For the sauce, mix together Greek yogurt, garlic, lime juice, tahini, a little bit of hot sauce, salt, and a bit of water.
  14. 14For the sauce, mix together Greek yogurt, garlic, lime juice, tahini, a little bit of hot sauce, salt, and a bit of water.
  15. 15For the sauce, mix together Greek yogurt, garlic, lime juice, tahini, a little bit of hot sauce, salt, and a bit of water.
  16. 16To bring it all together, mix corn, bell peppers, onions, jalapenos, cotija cheese, cilantro, lime, and tahini.
  17. 17To bring it all together, mix corn, bell peppers, onions, jalapenos, cotija cheese, cilantro, lime, and tahini.
  18. 18To bring it all together, mix corn, bell peppers, onions, jalapenos, cotija cheese, cilantro, lime, and tahini.
  19. 19Add in the chicken, pour in the sauce, and mix it up.
  20. 20Add in the chicken, pour in the sauce, and mix it up.
  21. 21Add in the chicken, pour in the sauce, and mix it up.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 2 tsp chili powder
  • 2 tsp chili powder
  • 2 tsp chili powder
  • 1.5 tsp cumin
  • 1.5 tsp cumin
  • 1.5 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 50 g cotija cheese
  • 50 g cotija cheese
  • 50 g cotija cheese
  • 1 large red onion, finely diced
  • 1 large red onion, finely diced
  • 1 large red onion, finely diced
  • 1 large red bell pepper, finely diced
  • 1 large red bell pepper, finely diced
  • 1 large red bell pepper, finely diced
  • 1 handful cilantro, chopped
  • 1 handful cilantro, chopped
  • 1 handful cilantro, chopped
  • 3 jalapeños, finely diced
  • 3 jalapeños, finely diced
  • 3 jalapeños, finely diced
  • 2 cups canned corn, drained and charred
  • 2 cups canned corn, drained and charred
  • 2 cups canned corn, drained and charred
  • 1 cup plain 0% Greek yogurt
  • 1 cup plain 0% Greek yogurt
  • 1 cup plain 0% Greek yogurt
  • 0.5 lime lime juice
  • 0.5 lime lime juice
  • 0.5 lime lime juice
  • 1 tbsp hot sauce
  • 1 tbsp hot sauce
  • 1 tbsp hot sauce
  • 1 tbsp Tajín
  • 1 tbsp Tajín
  • 1 tbsp Tajín
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste black pepper
  • to taste black pepper
  • 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.