Craving something fresh, zesty, and downright addictive? This Healthy Mexican twist on classic chicken salad brings all the flavors of your favorite street corn right to your bowl. Tender chunks of chicken meet sweet roasted corn, tangy lime, and a hint of chili, all bound together in a creamy, light dressing. It's the perfect Healthy Lunch that feels indulgent but fits your wellness goals.
Whether you're looking for a quick Chicken Dinner option or a make-ahead meal for busy weeks, this salad delivers. Serve it over greens, stuff it into wraps, or enjoy it with crunchy veggies—it's versatile and packed with protein. The combination of Corn Chicken with smoky paprika, cumin, and crumbly Cotija cheese will have you coming back for more. Get ready to elevate your lunch game!
Healthy Street Corn Chicken Salad Recipe – Mexican Inspired
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Dice the vegetables: Dice the red bell pepper and red onion into small pieces.
- Prepare the jalapeΓ±o: Remove seeds from the jalapeno and finely chop it.
- Arrange on baking sheet: Spread the chopped peppers, onion, and frozen corn on a baking sheet.
- Season the vegetables: Lightly spray the vegetables with olive oil and sprinkle with 1/2 teaspoon salt.
- Roast the vegetables: Roast for 20–25 minutes until tender and lightly charred, then let cool.
- Make the dressing: In a large bowl, whisk together the light mayo, Greek yogurt, lime zest and juice, cumin, paprika, remaining salt, and chili powder.
- Combine base ingredients: Add the chopped cooked chicken and cooled roasted vegetables to the bowl.
- Add aromatics: Stir in the chopped scallions and fresh cilantro.
- Toss the salad: Toss everything until well coated with the dressing.
- Add finishing touches: Finish by crumbling the Cotija cheese over the top.
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