Mexican Chicken Corn Salad (Print Version)
A lighter chicken dish featuring roasted corn, fresh peppers, and bold Mexican spices. Greek yogurt makes it creamy yet healthy—a good fit for any casual meal.
# Ingredients:
01 -
2 teaspoons chili powder.
02 -
1 lime, juiced and zested.
03 -
1.5 ounces of Cotija cheese, crumbled.
04 -
1 red onion.
05 -
4 cups of cooked and chopped chicken breast.
06 -
1 bunch of green onions, sliced.
07 -
1 red bell pepper.
08 -
1/2 cup of chopped fresh cilantro.
09 -
1 jalapeño pepper.
10 -
1/2 teaspoon of ground cumin.
11 -
16 oz of frozen corn (about 2 1/2 cups).
12 -
1 teaspoon of kosher salt, split.
13 -
1/2 cup of plain nonfat Greek yogurt.
14 -
1 teaspoon of paprika.
15 -
1/2 cup of light mayo.
16 -
Some olive oil spray.
# Steps:
01 -
Turn the oven on to 400°F. Dice the red onion, bell pepper, and jalapeño.
02 -
Lay out the chopped veggies and corn on a baking tray. Give it a light coat of oil spray, then sprinkle half the salt. Bake for 20-25 minutes until tender and golden.
03 -
Stir together mayonnaise, yogurt, lime juice and zest, cumin, paprika, chili powder, and the rest of the salt in a big bowl.
04 -
Dump the roasted veggies, chicken, cilantro, and green onions into the dressing. Mix it all up until coated.
05 -
Sprinkle crumbled Cotija cheese on top before serving.
# Helpful Notes:
01 -
Works great as a wrap filling or over a bed of salad.
02 -
Perfect for prepping meals in advance.
03 -
Cuts down calories by using Greek yogurt.