My Mexican Chicken Salad, inspired by Esquites, is a tasty, high-protein salad using street corn, jalapeno, lime, and cotija cheese.
Ingredients:
- 1 lb boneless skinless chicken breast
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 2 cups corn kernels
- 1 cup red bell pepper diced
- ¼ cup jalapeno diced
- ½ cup plain nonfat Greek yogurt
- ¼ cup mayonnaise
- 1 lime juice and zest
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ cup red onion diced
- ½ cup cilantro chopped
- 1 cup cotija cheese or feta
Instructions:
Step No.01
Preheat the oven to 450° Fahrenheit.
Step No.02
Season the chicken breasts with salt & pepper and set them in a shallow baking dish. Cook for approximately 15-18 minutes, or until the chicken is fully cooked (165°F internal temperature).
Step No.03
While the chicken cooks, heat olive oil in a medium-sized pan over medium heat. Once hot, add the corn, red bell peppers, and jalapeño. Let roast for 8-10 minutes, stirring occasionally.
Step No.04
Shred the chicken with a stand mixer, two forks, or a hand mixer. (See details below).
Step No.05
In a large mixing bowl, combine the shredded chicken, yogurt, mayonnaise, roasted corn, lime zest and juice, paprika, chili powder, cumin, red onion, cilantro, and cotija. Mix well.
Full Recipes:https://nourishedbynic.com/mexican-street-corn-chicken-salad/