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