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Mexican Chicken Corn Salad
Hoofdgerecht

Mexican Chicken Corn Salad

45 minVoor 4Nutri-Score B€€
van @amateurprochef5 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • chicken breast (cut into bite-sized cubes)Vlees800 g
  • lime juice (freshly squeezed)Groente en fruit30 ml
  • avocado oilVoorraadkast15 ml
  • chili powderKruiden en specerijen6 g
  • cumin (ground)Kruiden en specerijen4 g
  • garlic powderKruiden en specerijen3 g
  • paprikaKruiden en specerijen2 g
  • saltKruiden en specerijen6 g
  • black pepper (ground)Kruiden en specerijen1 g
  • cotija cheese (crumbled)Zuivel50 g
  • red onion (finely diced)Groente en fruit1 stuk
  • red bell pepper (finely diced)Groente en fruit1 stuk
  • cilantro (chopped)Groente en fruit20 g
  • jalapeños (finely diced)Groente en fruit3 stukken
  • canned corn (drained and patted dry)Voorraadkast330 g
  • plain 0% Greek yogurtZuivel240 g
  • lime juice (from half a lime)Groente en fruit15 ml
  • hot sauceVoorraadkast15 ml
  • TajínKruiden en specerijen8 g
  • waterOverig120 ml
  • salt (to taste)Kruiden en specerijen2 g
  • black pepper (to taste)Kruiden en specerijen1 g

per portie

Voedingswaarden

514kcal

Koolhydraten
30 g
Eiwitten
58 g
Vetten
18 g
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wat u gebruikt

Keukengerei

  • Koekenpan
  • Mengkom ×3

stap voor stap

Bereiding

  1. Prep the vegetables

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

  7. Serve and store

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