Serves 1
Directions
- 1Mix all chicken ingredients in a large bowl and toss to coat the chicken.
- 2Set aside to marinate for 10 minutes.
- 3Heat olive oil in a skillet over medium heat.
- 4Sear the chicken for 4-5 minutes on each side until cooked through.
- 5Remove and set aside to rest.
- 6Bring the skillet over medium high heat, add the corn and cook for 2-3 minutes undisturbed until charred.
- 7Stir and cook another 1-2 minutes until cooked through.
- 8Remove and set aside to cool.
- 9Meanwhile, make the dressing by whisking all ingredients until smooth and creamy.
- 10Give it a taste and add more chipotle pepper to desired heat level.
- 11Assemble the salad with all salad ingredients.
- 12Toss in half of the dressing.
- 13Add the chicken and top with remaining dressing to serve.
Ingredients
- 1 lb chicken breast, butterflied
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp salt
- 0.25 tsp pepper
- 2 tbsp olive oil
- 4 cups frozen corn
- 5 cups frozen corn
- 1 green bell pepper, diced
- 1 shallot, sliced
- 1 jalapeno, minced
- 2 avocados, diced
- 0.66 cup cilantro
- 0.5 cup green onion
- 0.5 cup feta
- 0.5 cup greek yogurt
- 2 tbsp mayo
- 2 tbsp olive oil
- 2 tbsp chipotle peppers, chopped in adobo sauce
- 3 tbsp chipotle peppers, chopped in adobo sauce
- 2 cloves garlic, grated
- 1 lime, juiced
- 0.5 tsp salt
Equipment
large bowlskillet
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