Clean recipe · nourishedbynic.com
Mexican Chicken Salad
Inspired by Esquites, my Mexican Chicken Salad is a flavorful, high protein recipe made with street corn, jalapeno, lime and cotija cheese.
Original recipe: nourishedbynic.com
- Yield:
- 5 servings
- Prep:
- 30 min
- Cook:
- 30 min
- Total:
- 60 min
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Ingredients
- 1 lb boneless skinless chicken breast
- Salt and black pepper (to taste)
- 1 tbsp olive oil
- 2 cups corn kernels
- 1 cup red bell pepper (diced)
- 1/3 cup red onions (diced (optional))
- ¼ cup jalapeno (diced)
- ½ cup plain nonfat Greek yogurt
- ¼ cup mayonnaise
- 1 lime (juice and zest)
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ cup red onion (diced)
- ½ cup cilantro (chopped)
- 1 cup cotija cheese (or feta)
Instructions
- Preheat the oven to 450°F.
- Season chicken breast with salt and pepper and place in a shallow baking dish. Cook for about 15-18 minutes, until chicken is completely cooked (until it reaches an internal temperature of 165°F).
- While the chicken is cooking, in a medium pan over medium heat add olive oil. Once hot add corn, red bell peppers, red onions (if using) and jalapeno. Let roast for about 8-10 minutes, stirring occasionally.
- Shred the chicken using a stand mixer, two forks or a hand mixer. (details below).
- To a large mixing bowl, add shredded chicken, yogurt, mayonnaise, roasted corn mixture, lime zest and juice, paprika, chili powder, cumin, red onion, cilantro and cotija. Mix well.