Mexican Chicken Corn Salad with Beans

Ingredients

• 2 Chicken breasts (large, cut into bite-sized pieces)
• 2 tbsp Lime juice (for the chicken)
• 1 tbsp Avocado oil (for the chicken)
• Chili powder (sprinkle over chicken)
• Cumin (sprinkle over chicken)
• Garlic powder (sprinkle over chicken)
• Paprika (sprinkle over chicken)
• Salt (sprinkle over chicken; amount unspecified)
• Black pepper (sprinkle over chicken; amount unspecified)
• 25 g Cotija cheese
• 0.5 Red onion (large, finely diced)
• 1 Red bell pepper (large, finely diced)
• 1 handful Cilantro (chopped)
• 1 Jalapeño (finely diced)
• 1 cup Canned corn (drained; amount is total)
• 1.5 cup Beans of choice (drained; amount is total)
• 100 g Plain 0% Greek yogurt (for the sauce)
• 0.5 Lime juice (juice from half a lime; for the sauce)
• 1 tsp Hot sauce (for the sauce)
• 1 tsp Tajín (for the sauce)
• Water (as needed to thin the sauce)
• Salt (to taste, for the sauce)
• Black pepper (to taste, for the sauce)

Steps

1. 1

   Cut the chicken breasts into bite-sized pieces. Season them with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. The source gives no amounts for the dry seasonings.

2. 2

   Heat a pan over medium heat. Add the seasoned chicken and cook until cooked through; the source does not specify a cooking time or temperature.

3. 3

   Finely dice the red onion, red bell pepper, and jalapeño. Chop the cilantro, and drain the canned corn and beans.

4. 4

   Prepare the sauce by mixing the Greek yogurt, juice from half a lime, hot sauce, Tajín, and salt and black pepper to taste. Add water as needed to thin it.

5. 5

   Combine the Cotija, diced vegetables, cilantro, drained corn, and beans in a bowl. The transcript also mentions lime in the vegetable mixture but does not give an amount; the written ingredient list does not specify an additional lime for it.

6. 6

   Divide the vegetable mixture between two servings. Top each serving with 4 oz of cooked chicken, as directed in the source.

Notes

The source reports two servings and estimates 470 calories, 50 g protein, and 9 g fiber per serving. The transcript gives slightly different nutrition estimates and mentions garlic and lime in the sauce/vegetable mixture; the written ingredient list is used for ingredient quantities and specifies Tajín. No amounts are provided for the chicken seasonings, sauce water, or sauce salt and pepper. The source does not specify chicken cooking time, exact doneness temperature, or a separately measured 4 oz portion beyond its serving direction.

Nutrition per serving

• main
• salad
• high-protein
• gluten-free
• meal-prep
• stovetop
• Mexican-inspired