Mexican Chicken and Corn Salad

Ingredients

• 800 g Chicken breast (cut into bite-sized cubes)
• 2 tbsp Lime juice
• 1 tbsp Avocado oil
• 2 tsp Chili powder
• 1.5 tsp Cumin
• 1 tsp Garlic powder
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 50 g Cotija cheese
• 1 Red onion (large, finely chopped)
• 1 Red bell pepper (large, finely chopped)
• 1 handful Cilantro (chopped)
• 3 Jalapeño peppers (finely chopped)
• 2 cup Canned corn (drained and charred)
• 1 cup 0% fat-free plain Greek yogurt
• 0.5 Lime juice (juice of half a lime)
• 1 tbsp Hot sauce
• 1 tbsp Tajín
• 0.5 cup Water
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Cut the chicken breast into bite-sized cubes.

2. 2

   Place the chicken in a bowl and add the lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and let marinate for 15 to 30 minutes.

3. 3

   Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked (internal temperature of 165°F / 74°C).

4. 4

   Drain the canned corn very well and pat it dry with paper towels.

5. 5

   In the same skillet or a clean hot skillet, add the corn in a single layer. Let it sit untouched for 2 to 3 minutes, then stir and cook for another 2 to 3 minutes until charred in spots.

6. 6

   In a bowl, whisk together the Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until the sauce is smooth.

7. 7

   In a large bowl, combine the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese.

8. 8

   Pour the sauce over the vegetable mixture and toss until well coated.

9. 9

   Divide the chicken and the corn salad into 4 equal portions.

Notes

Store refrigerated and consume within 3 to 4 days. Ideal for meal prep.

Nutrition per serving

• main dish
• salad
• healthy
• high protein
• low calorie
• mexican
• meal prep
• chicken