Mexican Chicken Corn Salad

• 800 g Chicken breast
• 2 tbsp Lime juice
• 1 tbsp Avocado oil
• 2 tsp Chili powder
• 1 1/2 tsp Cumin
• 1 tsp Garlic powder
• 1 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Black pepper
• 50 g Cotija cheese
• 1 large Red onion (finely diced)
• 1 large Red bell pepper (finely diced)
• 1 handful Cilantro (chopped)
• 3 Jalapeños (finely diced)
• 2 cups Canned corn (drained and charred)
• 1 cup Plain 0% Greek yogurt
• Lime juice (from 0.5 lime)
• 1 tbsp Hot sauce
• 1 tbsp Tajín
• 1/2 cup Water
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. 1

   Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes.

   30 min
2. 2

   Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F.

   10 min
3. 3

   Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots.

   6 min
4. 4

   In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth.

   2 min
5. 5

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

6. 6

   Pour in the sauce and mix everything until coated.

7. 7

   Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days.