Skip to content
Menu
Mexican Chicken Corn Salad
Main

Mexican Chicken Corn Salad

45 minServes 4Nutri-Score B€€
from @proteindueldaily1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut into bite-sized cubes)Meat800 g
  • lime juice (freshly squeezed)Produce30 ml
  • avocado oilPantry15 ml
  • chili powderSpices6 g
  • cumin (ground)Spices4 g
  • garlic powderSpices3 g
  • paprikaSpices2 g
  • saltSpices6 g
  • black pepper (ground)Spices1 g
  • cotija cheese (crumbled)Dairy50 g
  • red onion (finely diced)Produce1 piece
  • red bell pepper (finely diced)Produce1 piece
  • cilantro (handful, chopped)Produce1 piece
  • jalapeños (finely diced)Produce3 pieces
  • canned corn (drained, patted dry and charred)Pantry330 g
  • plain 0% Greek yogurtDairy240 g
  • lime juice (from half a lime)Produce15 ml
  • hot saucePantry15 ml
  • TajínSpices8 g
  • waterBeverages120 ml
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g

per serving

Nutrition

514kcal

Carbs
30 g
Proteins
58 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl ×2
  • Spatula
  • Kitchen thermometer

step by step

Method

  1. Prep the vegetables

    • Slice the red onion.
    • Dice the red bell pepper and the jalapeños.
    • Chop the cilantro.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Make the sauce

    • In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt and black pepper.
    • Whisk until smooth.
    Step 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.
    Step 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.
    Step 7
Get Mezze