Mexican Chicken Corn Salad
Mexican Chicken Corn Salad
Ingredients
For the Chicken
- 800 g chicken breast
- 2 tablespoons lime juice
- 1 tablespoon avocado oil
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Veggies
- 50 g cotija cheese
- 1 red onion, large, finely diced
- 1 red bell pepper, large, finely diced
- 1 handful cilantro, chopped
- 3 jalapeños, finely diced
- 2 cups canned corn, drained and charred
For the Sauce
- 1 cup plain 0% Greek yogurt
- 1/2 lime lime juice
- 1 tablespoon hot sauce
- 1 tablespoon Tajín
- 1/2 cup water
- to taste salt
- to taste black pepper
Instructions
- 1
Cut the chicken breast into bite-sized cubes. In a bowl, combine the chicken with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Marinate for 15 to 30 minutes.
⏱️ 5 min
- 2
Heat a large pan over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until the chicken is browned and fully cooked through to an internal temperature of 165°F (74°C). Remove chicken from the pan and set aside.
⏱️ 10 min•🌡️ 165
- 3
Thoroughly drain the canned corn and pat it dry with paper towels. In the same pan used for the chicken, or a clean hot pan, add the corn in a single layer. Let it sit untouched for 2 to 3 minutes to allow charring, then stir and cook for another 2 to 3 minutes until charred in spots.
⏱️ 5 min
- 4
In a separate bowl, combine the plain 0% Greek yogurt, lime juice from half a lime, hot sauce, Tajín, and water. Whisk until the sauce is smooth. Season with salt and black pepper to taste.
⏱️ 5 min
- 5
In a large mixing bowl, combine the charred corn, finely diced red onion, finely diced red bell pepper, chopped cilantro, finely diced jalapeños, and cotija cheese.
⏱️ 5 min
- 6
Pour the prepared sauce over the corn and vegetable mixture. Mix everything until all ingredients are well coated with the sauce.
⏱️ 5 min
- 7
Add the cooked chicken to the salad mixture and gently toss to combine. Divide the Mexican Chicken Corn Salad into 4 equal servings. Store chilled in an airtight container and consume within 3 to 4 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Chicken Corn Salad
For the Chicken
- 800 g chicken breast
- 2 tablespoons lime juice
- 1 tablespoon avocado oil
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Veggies
- 50 g cotija cheese
- 1 red onion, large, finely diced
- 1 red bell pepper, large, finely diced
- 1 handful cilantro, chopped
- 3 jalapeños, finely diced
- 2 cups canned corn, drained and charred
For the Sauce
- 1 cup plain 0% Greek yogurt
- 1/2 lime lime juice
- 1 tablespoon hot sauce
- 1 tablespoon Tajín
- 1/2 cup water
- to taste salt
- to taste black pepper
Instructions
- 1
Cut the chicken breast into bite-sized cubes. In a bowl, combine the chicken with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Marinate for 15 to 30 minutes.
⏱️ 5 min - 2
Heat a large pan over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until the chicken is browned and fully cooked through to an internal temperature of 165°F (74°C). Remove chicken from the pan and set aside.
⏱️ 10 min•🌡️ 165 - 3
Thoroughly drain the canned corn and pat it dry with paper towels. In the same pan used for the chicken, or a clean hot pan, add the corn in a single layer. Let it sit untouched for 2 to 3 minutes to allow charring, then stir and cook for another 2 to 3 minutes until charred in spots.
⏱️ 5 min - 4
In a separate bowl, combine the plain 0% Greek yogurt, lime juice from half a lime, hot sauce, Tajín, and water. Whisk until the sauce is smooth. Season with salt and black pepper to taste.
⏱️ 5 min - 5
In a large mixing bowl, combine the charred corn, finely diced red onion, finely diced red bell pepper, chopped cilantro, finely diced jalapeños, and cotija cheese.
⏱️ 5 min - 6
Pour the prepared sauce over the corn and vegetable mixture. Mix everything until all ingredients are well coated with the sauce.
⏱️ 5 min - 7
Add the cooked chicken to the salad mixture and gently toss to combine. Divide the Mexican Chicken Corn Salad into 4 equal servings. Store chilled in an airtight container and consume within 3 to 4 days.
⏱️ 5 min