Mexican Street Corn Chicken Salad
Ingredients
The chicken and spices
-
1
lb
boneless, skinless chicken breasts, cut into bite-size pieces
-
2
teaspoons
chili powder, divided
-
1
teaspoon
paprika
-
½
teaspoon
sugar
-
½
teaspoon
ground cumin
-
½
teaspoon
onion powder
-
⅝
teaspoon
salt, divided
-
¼
teaspoon
garlic powder
-
a pinch
cayenne pepper
-
3
teaspoons
canola oil, divided
The salad components
-
1 ½
cups
frozen or fresh corn kernels
-
1
tablespoon
light mayonnaise
-
1
tablespoon
plain, nonfat Greek yogurt
-
4
teaspoons
fresh lime juice, divided
-
1
tablespoon
chopped cilantro
-
1
oz
crumbled queso fresco
-
5
oz
peeled, pitted ripe avocado
-
1
teaspoon
apple cider vinegar
-
12
cups
chopped lettuce
Instructions
- Mix the spices in a small dish and coat the chicken pieces with the spice mix.
- Heat oil in a pan and cook the chicken until browned and cooked through.
- In the same pan, cook the corn until slightly charred, then mix with mayonnaise, yogurt, lime juice, salt, queso fresco, and cilantro.
- Mash the avocado and mix with lime juice, vinegar, and salt.
- Toss the lettuce with the avocado dressing.
- Assemble the salad with dressed lettuce, chicken, and corn mixture.
Nutrition Facts (estimated)
Servings
4
Calories
337
Total fat
15g
Total carbohydrates
21g
Total protein
32g
Sodium
208mg
Cholesterol
0mg
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