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Mexican Chicken Corn Salad
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Mexican Chicken Corn Salad

45 minServes 4Nutri-Score B€€
from @amateurprochef5 imports0 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 (chopped)Produce20 g
  • jalapeños (finely diced)Produce3 pieces
  • canned corn (drained and patted dry)Pantry330 g
  • plain 0% Greek yogurtDairy240 g
  • lime juice (from half a lime)Produce15 ml
  • hot saucePantry15 ml
  • TajínSpices8 g
  • waterOther120 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 ×3

step by step

Method

  1. Prep the vegetables

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

  7. Serve and store

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