Mexican Chicken Corn Salad

Serves 4
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Directions

  1. 1Cut the chicken breast into bite-sized cubes.
  2. 2Cut the chicken breast into bite-sized cubes.
  3. 3Cut the chicken breast into bite-sized cubes.
  4. 4Add chicken to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper.
  5. 5Add chicken to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper.
  6. 6Add chicken to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper.
  7. 7Mix well and marinate for 15 to 30 minutes.
  8. 8Mix well and marinate for 15 to 30 minutes.
  9. 9Mix well and marinate for 15 to 30 minutes.
  10. 10Heat a large pan on medium-high heat.
  11. 11Heat a large pan on medium-high heat.
  12. 12Heat a large pan on medium-high heat.
  13. 13Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F.
  14. 14Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F.
  15. 15Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F.
  16. 16Drain the canned corn really well and pat it dry with paper towel.
  17. 17Drain the canned corn really well and pat it dry with paper towel.
  18. 18Drain the canned corn really well and pat it dry with paper towel.
  19. 19In 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, then stir and cook another 2 to 3 minutes until charred in spots.
  20. 20In 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, then stir and cook another 2 to 3 minutes until charred in spots.
  21. 21In 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, then stir and cook another 2 to 3 minutes until charred in spots.
  22. 22In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth.
  23. 23In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth.
  24. 24In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth.
  25. 25In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese.
  26. 26In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese.
  27. 27In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese.
  28. 28Pour in the sauce and mix everything until coated.
  29. 29Pour in the sauce and mix everything until coated.
  30. 30Pour in the sauce and mix everything until coated.
  31. 31Divide the chicken and street corn salad mixture into 4 servings.
  32. 32Divide the chicken and street corn salad mixture into 4 servings.
  33. 33Divide the chicken and street corn salad mixture into 4 servings.

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, from 0.5 lime
  • 0.5 lime Lime juice, from 0.5 lime
  • 0.5 lime Lime juice, from 0.5 lime
  • 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
  • Salt, to taste
  • Salt, to taste
  • Salt, to taste
  • Black pepper, to taste
  • Black pepper, to taste
  • Black pepper, to taste

Equipment

panlarge panbowllarge bowl

Tips

  • Store chilled and eat within 3 to 4 days.
Mexican Chicken Corn Salad | Clip Recipe