Mexican Chicken Corn Salad

Serves 4
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Directions

  1. 1Cut the chicken breast into bite-sized cubes.
  2. 2Add chicken to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper.
  3. 3Mix well and marinate for 15 to 30 minutes.
  4. 4Heat a large pan on medium-high heat.
  5. 5Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F.
  6. 6Drain the canned corn really well and pat it dry with paper towel.
  7. 7In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes.
  8. 8Stir and cook another 2 to 3 minutes until charred in spots.
  9. 9In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth.
  10. 10In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese.
  11. 11Pour in the sauce and mix everything until coated.
  12. 12Add in the chicken.
  13. 13Mix everything together.
  14. 14Divide the chicken and street corn salad mixture into 4 servings.

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 juice, from lime
  • 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 canned corn and pat dry before charring.
  • Let corn sit untouched for 2 to 3 minutes to char.
  • Store chilled and eat within 3 to 4 days.