Description
Who needs a boring lunch when you can have all the flavors of Mexican street corn in a protein-packed salad? This bright, bold dish brings the fiesta to your plate!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 3 cups (450g) fresh or frozen corn kernels
- 6 cups (340g) chopped romaine lettuce
- 1 medium red onion, finely diced (about 1 cup/160g)
- 1 pint (300g) cherry tomatoes, halved
- 1 large avocado, diced (about 7 oz/200g)
- 1/2 cup (80g) crumbled cotija cheese (can substitute feta)
- 1/4 cup (10g) fresh cilantro, chopped
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) chili powder
- 1/2 teaspoon (2g) ground cumin
- Salt and pepper to taste
For the Dressing:
- 1/4 cup (60g) plain Greek yogurt
- 2 tablespoons (30ml) mayonnaise (light version works well)
- 2 tablespoons (30ml) lime juice (about 1 lime)
- 1 teaspoon lime zest
- 1 small garlic clove, minced
- 1 tablespoon (15ml) honey
- 1 jalapeño, seeded and finely minced (optional)
Instructions
- Season chicken breasts with 1 tablespoon olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, salt and pepper. Cook in a hot grill pan for 5-6 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice.
- Heat remaining tablespoon of olive oil in a large skillet over high heat. Add corn kernels in an even layer and cook undisturbed for 3-4 minutes until charred. Stir, cook 2-3 minutes more, and season with remaining spices.
- Whisk together all dressing ingredients in a small bowl until smooth. Season with salt and pepper to taste.
- In a large serving bowl, arrange romaine lettuce as the base. Add sliced chicken, charred corn, diced red onion, halved cherry tomatoes, and diced avocado.
- Drizzle with dressing, sprinkle with cotija cheese and cilantro. Toss gently just before serving.