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Mexican Chicken Corn Salad
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Mexican Chicken Corn Salad

45 minPour 4Nutri-Score B€€
par @amateurprochef5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (cut into bite-sized cubes)Viandes800 g
  • lime juice (freshly squeezed)Fruits et légumes30 ml
  • avocado oilÉpicerie15 ml
  • chili powderÉpices6 g
  • cumin (ground)Épices4 g
  • garlic powderÉpices3 g
  • paprikaÉpices2 g
  • saltÉpices6 g
  • black pepper (ground)Épices1 g
  • cotija cheese (crumbled)Produits laitiers50 g
  • red onion (finely diced)Fruits et légumes1 morceau
  • red bell pepper (finely diced)Fruits et légumes1 morceau
  • cilantro (chopped)Fruits et légumes20 g
  • jalapeños (finely diced)Fruits et légumes3 morceaux
  • canned corn (drained and patted dry)Épicerie330 g
  • plain 0% Greek yogurtProduits laitiers240 g
  • lime juice (from half a lime)Fruits et légumes15 ml
  • hot sauceÉpicerie15 ml
  • TajínÉpices8 g
  • waterAutres120 ml
  • salt (to taste)Épices2 g
  • black pepper (to taste)Épices1 g

par portion

Nutrition

514kcal

Glucides
30 g
Protéines
58 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier ×3

pas à pas

Préparation

  1. Prep the vegetables

    • Finely dice the red onion, red bell pepper and jalapeños.
    • Chop the cilantro.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Serve and store

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