Cooked - Mexican Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Chicken Salad

5.0

1 lb boneless skinless chicken breast

Salt and black pepper (to taste)

1 tbsp olive oil

2 cups corn kernels

1 cup red bell pepper (diced)

¼ cup jalapeno (diced)

½ cup plain nonfat Greek yogurt

¼ cup mayonnaise

1 lime (juice and zest)

1 tsp paprika

1 tsp chili powder

½ tsp ground cumin

½ cup red onion (diced)

½ cup cilantro (chopped)

1 cup cotija cheese (or feta)

Preheat the oven to 450°F.
Season chicken breast with salt and pepper and place in a shallow baking dish. Cook for about 15-18 minutes, until chicken is completely cooked (until it reaches an internal temperature of 165°F).
While the chicken is cooking, in a medium pan over medium heat add olive oil. Once hot add corn, red bell peppers and jalapeno. Let roast for about 8-10 minutes, stirring occasionally.
Shred the chicken using a stand mixer, two forks or a hand mixer. (details below).
To a large mixing bowl, add shredded chicken, yogurt, mayonnaise, roasted corn mixture, lime zest and juice, paprika, chili powder, cumin, red onion, cilantro and cotija. Mix well.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍖Bbq📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 86 weeks ago

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