Healthy Mexican Street Corn Chicken Salad Recipe
Make this light and flavorful Mexican-inspired chicken salad with roasted corn, peppers, and Cotija cheese. Perfect for lunch or meal prep.
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Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
- Citrus press
- Spoon
- Airtight container
- Cooking spray
- Stove
- Skillet
- Kitchen towel
Ingredients
- 1 red bell pepper.
- 1 red onion.
- 1 jalapeño pepper.
- 16 oz frozen corn kernels (about 2 1/2 cups).
- Olive oil cooking spray.
- 1 teaspoon kosher salt, divided.
- 4 cups cooked chicken breast, chopped.
- 1/2 cup light mayonnaise.
- 1/2 cup plain nonfat Greek yogurt.
- 1 lime, zested and juiced.
- 1/2 teaspoon ground cumin.
- 1 teaspoon paprika.
- 2 teaspoons chili powder.
- 1 bunch green onions, chopped.
- 1/2 cup fresh cilantro, chopped.
- 1 1/2 ounces Cotija cheese, crumbled.
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