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Healthy Street Corn-Style Chicken Salad
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Serves 8 cups
Inspired by the classic street food.
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Ingredients:
4 chicken breasts
1 jalapeno, seeded and chopped
1 red bell pepper, chopped
1 red onion, chopped
1 bag frozen corn, 16 oz.
Olive oil spray
1 teaspoon kosher salt
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon paprika
2 teaspoons lime zest
2 tablespoons lime juice
1/2 cup fresh cilantro
1 bunch scallions, chopped
1/4 cup grated Cotija cheese
Directions:
Preheat the oven to 400°F.
Bring a large pan to medium heat. Place the chicken breasts in the pan and cook for 1 minute. Flip the chicken breasts. Reduce the heat to low. Cover the pan and cook the chicken for 10 minutes. Turn the heat off and let the chicken breasts sit in the pan for 10 minutes.
Place the jalapeno, bell pepper, red onion, and corn on a sheet pan. Coat the vegetables with the olive oil spray and season with kosher salt.
Place in the oven to roast for 20-25 minutes, until the vegetables are lightly caramelized. Remove from the oven and let cool.
Add the Greek yogurt, mayonnaise, chili powder, cumin, paprika, lime zest, and lime juice to a mixing bowl. Whisk together until combined.
Chop the chicken and add it to the mixing bowl. Then add roasted vegetables, cilantro, and scallions to the mixing bowl. Toss together until thoroughly mixed and coated.
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Healthy Street Corn-Style Chicken Salad
Serves 8 cups
Ingredients:
4 chicken breasts
1 jalapeno, seeded and chopped
1 red bell pepper, chopped
1 red onion, chopped
1 bag frozen corn, 16 oz.
Olive oil spray
1 teaspoon kosher salt
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon paprika
2 teaspoons lime zest
2 tablespoons lime juice
1/2 cup fresh cilantro
1 bunch scallions, chopped
1/4 cup grated Cotija cheese
Directions:
Preheat the oven to 400°F.
Bring a large pan to medium heat. Place the chicken breasts in the pan and cook for 1 minute. Flip the chicken breasts. Reduce the heat to low. Cover the pan and cook the chicken for 10 minutes. Turn the heat off and let the chicken breasts sit in the pan for 10 minutes.
Place the jalapeno, bell pepper, red onion, and corn on a sheet pan. Coat the vegetables with the olive oil spray and season with kosher salt.
Place in the oven to roast for 20-25 minutes, until the vegetables are lightly caramelized. Remove from the oven and let cool.
Add the Greek yogurt, mayonnaise, chili powder, cumin, paprika, lime zest, and lime juice to a mixing bowl. Whisk together until combined.
Chop the chicken and add it to the mixing bowl. Then add roasted vegetables, cilantro, and scallions to the mixing bowl. Toss together until thoroughly mixed and coated.
Sprinkle the Cotija cheese over top and enjoy.
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