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Mexican Chicken Corn Salad
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Mexican Chicken Corn Salad

45 Min.Für 4Nutri-Score B€€
von @amateurprochef5 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken breast (cut into bite-sized cubes)Fleisch800 g
  • lime juice (freshly squeezed)Obst & Gemüse30 ml
  • avocado oilVorräte15 ml
  • chili powderGewürze6 g
  • cumin (ground)Gewürze4 g
  • garlic powderGewürze3 g
  • paprikaGewürze2 g
  • saltGewürze6 g
  • black pepper (ground)Gewürze1 g
  • cotija cheese (crumbled)Milchprodukte50 g
  • red onion (finely diced)Obst & Gemüse1 Stück
  • red bell pepper (finely diced)Obst & Gemüse1 Stück
  • cilantro (chopped)Obst & Gemüse20 g
  • jalapeños (finely diced)Obst & Gemüse3 Stücke
  • canned corn (drained and patted dry)Vorräte330 g
  • plain 0% Greek yogurtMilchprodukte240 g
  • lime juice (from half a lime)Obst & Gemüse15 ml
  • hot sauceVorräte15 ml
  • TajínGewürze8 g
  • waterAndere120 ml
  • salt (to taste)Gewürze2 g
  • black pepper (to taste)Gewürze1 g

pro Portion

Nährwerte

514kcal

Kohlenhydrate
30 g
Eiweiß
58 g
Fett
18 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Rührschüssel ×3

Schritt für Schritt

Zubereitung

  1. Prep the vegetables

    • Finely dice the red onion, red bell pepper and jalapeños.
    • Chop the cilantro.
    Schritt 1

  2. Marinate the chicken

    • Cut the chicken breast into bite-sized cubes and place in a bowl.
    • Add the lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt and black pepper.
    • Mix well and let marinate.
    Schritt 2

  3. Char the corn

    • Drain the canned corn well and pat it dry.
    • Heat a large pan over medium-high heat, add the corn in a single layer and let it sit untouched.
    • Stir and continue cooking until charred in spots, then set aside.
    Schritt 3

  4. Cook the chicken

    • In the same hot pan, add the marinated chicken.
    • Cook, stirring occasionally, until browned and cooked through to 165°F.
    Schritt 4

  5. Make the sauce

    • In a bowl, mix the Greek yogurt, lime juice, hot sauce, Tajín, water, salt and black pepper.
    • Whisk until smooth.
    Schritt 5

  6. Assemble the salad

    • In a large bowl, combine the charred corn, red onion, red bell pepper, cilantro, jalapeños and cotija cheese.
    • Add the cooked chicken and pour in the sauce.
    • Mix everything until evenly coated.
    Schritt 6

  7. Serve and store

    • Divide into 4 servings.
    • Store chilled and eat within 3 to 4 days.
    Schritt 7
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