Street Corn Chicken Salad
Street Corn Chicken Salad
Ingredients
For the Chicken
- 1 pound chicken breast, butterflied
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
For the Salad
- 4 cups frozen corn
- 1 green bell pepper, diced
- 1 shallot, sliced
- 1 jalapeño, minced
- 2 avocados, diced
- 2/3 cup cilantro, chopped
- 1/2 cup green onion, sliced
- 1/2 cup feta cheese, crumbled
For the Chipotle Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce, chopped
- 2 cloves garlic, grated
- 1 lime, juiced
- 1/2 teaspoon salt
Instructions
- 1
In a large bowl, combine the butterflied chicken breast with paprika, chili powder, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons olive oil. Toss the chicken thoroughly to coat it with the marinade. Set the chicken aside to marinate for 10 minutes.
⏱️ 10 min
- 2
Heat a skillet over medium heat. Sear the marinated chicken breast for 4-5 minutes on each side until it is cooked through and reaches an internal temperature of 165°F. Remove the cooked chicken from the skillet and set it aside to rest.
⏱️ 10 min
- 3
Bring the same skillet over medium-high heat. Add the frozen corn to the hot skillet. Cook the corn for 2-3 minutes undisturbed to allow it to char. Stir the corn and continue to cook for another 1-2 minutes until it is cooked through and nicely browned/charred. Remove the corn from the skillet and set it aside to cool.
⏱️ 5 min
- 4
While the chicken rests and corn cools, prepare the dressing. In a separate bowl, combine the Greek yogurt, mayonnaise, 2 tablespoons olive oil, chopped chipotle peppers in adobo sauce, grated garlic, lime juice, and 1/2 teaspoon salt. Whisk all the dressing ingredients together until the mixture is smooth and creamy. Taste the dressing and add more chipotle pepper to achieve your desired heat level.
⏱️ 5 min
- 5
Dice the cooked chicken into bite-sized pieces. In a large serving bowl, combine the cooled cooked corn with the diced green bell pepper, sliced shallot, minced jalapeño, diced avocados, chopped cilantro, sliced green onion, and crumbled feta cheese. Pour approximately half of the prepared Chipotle Dressing over these salad ingredients. Toss all the salad ingredients together until they are well combined and coated with the dressing.
⏱️ 10 min
- 6
Add the diced chicken to the salad. Top the assembled salad with the remaining dressing just before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Street Corn Chicken Salad
For the Chicken
- 1 pound chicken breast, butterflied
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
For the Salad
- 4 cups frozen corn
- 1 green bell pepper, diced
- 1 shallot, sliced
- 1 jalapeño, minced
- 2 avocados, diced
- 2/3 cup cilantro, chopped
- 1/2 cup green onion, sliced
- 1/2 cup feta cheese, crumbled
For the Chipotle Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce, chopped
- 2 cloves garlic, grated
- 1 lime, juiced
- 1/2 teaspoon salt
Instructions
- 1
In a large bowl, combine the butterflied chicken breast with paprika, chili powder, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons olive oil. Toss the chicken thoroughly to coat it with the marinade. Set the chicken aside to marinate for 10 minutes.
⏱️ 10 min - 2
Heat a skillet over medium heat. Sear the marinated chicken breast for 4-5 minutes on each side until it is cooked through and reaches an internal temperature of 165°F. Remove the cooked chicken from the skillet and set it aside to rest.
⏱️ 10 min - 3
Bring the same skillet over medium-high heat. Add the frozen corn to the hot skillet. Cook the corn for 2-3 minutes undisturbed to allow it to char. Stir the corn and continue to cook for another 1-2 minutes until it is cooked through and nicely browned/charred. Remove the corn from the skillet and set it aside to cool.
⏱️ 5 min - 4
While the chicken rests and corn cools, prepare the dressing. In a separate bowl, combine the Greek yogurt, mayonnaise, 2 tablespoons olive oil, chopped chipotle peppers in adobo sauce, grated garlic, lime juice, and 1/2 teaspoon salt. Whisk all the dressing ingredients together until the mixture is smooth and creamy. Taste the dressing and add more chipotle pepper to achieve your desired heat level.
⏱️ 5 min - 5
Dice the cooked chicken into bite-sized pieces. In a large serving bowl, combine the cooled cooked corn with the diced green bell pepper, sliced shallot, minced jalapeño, diced avocados, chopped cilantro, sliced green onion, and crumbled feta cheese. Pour approximately half of the prepared Chipotle Dressing over these salad ingredients. Toss all the salad ingredients together until they are well combined and coated with the dressing.
⏱️ 10 min - 6
Add the diced chicken to the salad. Top the assembled salad with the remaining dressing just before serving.
⏱️ 5 min