Street Corn Chicken Salad (Print)
A tasty twist on classic chicken salad with charred corn, peppers, and creamy Greek yogurt. Ideal for a light yet filling meal.
# Ingredients:
01 -
1 red onion, diced.
02 -
1 red bell pepper, chopped.
03 -
1 jalapeño, minced.
04 -
16 oz of frozen corn (around 2 1/2 cups).
05 -
Spray olive oil.
06 -
1 tsp kosher salt, split in half.
07 -
4 cups of cooked chicken breast, cut into pieces.
08 -
1/2 cup of light mayo.
09 -
1/2 cup of nonfat plain Greek yogurt.
10 -
1 lime, juiced and zested.
11 -
1/2 tsp ground cumin.
12 -
1 tsp of paprika.
13 -
2 tsp of chili powder.
14 -
1 bunch of green onions, sliced small.
15 -
1/2 cup of chopped fresh cilantro.
16 -
1.5 oz crumbled Cotija cheese.
# Steps:
01 -
Set the oven to 400°F. Dice the onion, bell pepper, and jalapeño.
02 -
Scatter the chopped veggies and corn on a baking pan. Spray lightly with the olive oil, then sprinkle salt over it. Roast for 20-25 minutes until golden and soft.
03 -
In a large bowl, combine yogurt, mayo, lime juice and zest, chili powder, paprika, cumin, and the rest of the salt.
04 -
Throw in the roasted veggies, chicken, cilantro, and green onions into the bowl with the sauce. Toss until everything is coated.
05 -
Sprinkle Cotija cheese over the mixture before serving.
# Notes:
01 -
Try it in wraps or over leafy greens.
02 -
Perfect for planning meals in advance.
03 -
Lower in calories thanks to the Greek yogurt.