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Mexican Chicken Corn Salad
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Mexican Chicken Corn Salad

45 minPara 4Nutri-Score B€€
de @proteindueldaily1 importación0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken breast (cut into bite-sized cubes)Carne800 g
  • lime juice (freshly squeezed)Frutas y verduras30 ml
  • avocado oilDespensa15 ml
  • chili powderEspecias6 g
  • cumin (ground)Especias4 g
  • garlic powderEspecias3 g
  • paprikaEspecias2 g
  • saltEspecias6 g
  • black pepper (ground)Especias1 g
  • cotija cheese (crumbled)Lácteos50 g
  • red onion (finely diced)Frutas y verduras1 pieza
  • red bell pepper (finely diced)Frutas y verduras1 pieza
  • cilantro (handful, chopped)Frutas y verduras1 pieza
  • jalapeños (finely diced)Frutas y verduras3 piezas
  • canned corn (drained, patted dry and charred)Despensa330 g
  • plain 0% Greek yogurtLácteos240 g
  • lime juice (from half a lime)Frutas y verduras15 ml
  • hot sauceDespensa15 ml
  • TajínEspecias8 g
  • waterBebidas120 ml
  • salt (to taste)Especias2 g
  • black pepper (to taste)Especias1 g

por ración

Nutrición

514kcal

Carbohidratos
30 g
Proteínas
58 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol ×2
  • Espátula
  • Termómetro de cocina

paso a paso

Preparación

  1. Prep the vegetables

    • Slice the red onion.
    • Dice the red bell pepper and the jalapeños.
    • Chop the cilantro.
    Paso 1

  2. Marinate the chicken

    • Cut the chicken breast into bite-sized cubes and add to a bowl.
    • Add lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt and black pepper.
    • Mix well and marinate for 15 to 30 minutes.
    Paso 2

  3. Char the corn

    • Drain the canned corn really well and pat it dry with paper towel.
    • Heat a large pan on medium-high heat, add the corn in a single layer and let it sit untouched for 2 to 3 minutes.
    • Stir and cook another 2 to 3 minutes until charred in spots, then set aside.
    Paso 3

  4. Cook the chicken

    • In the same pan on medium-high heat, add the marinated chicken.
    • Cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F.
    Paso 4

  5. Make the sauce

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

  6. Assemble the salad

    • In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños and cotija cheese.
    • Pour in the sauce and mix everything until coated.
    • Add the cooked chicken and mix again.
    Paso 6

  7. Serve and store

    • Divide the chicken and street corn salad mixture into 4 servings.
    • Store chilled and eat within 3 to 4 days.
    Paso 7
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