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–+ servings
Street Corn-Inspired Chicken Salad

Street Corn-Inspired Chicken Salad That Excites Your Taste Buds

A vibrant and nutritious Street Corn-Inspired Chicken Salad loaded with roasted corn, spicy jalapeños, and zesty lime juice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Red Bell Pepper Can substitute with yellow or orange bell pepper
  • 1 small Red Onion Can substitute with yellow onion
  • 1 medium Jalapeno Remove seeds for less heat or omit entirely
  • 2 cups Frozen Corn Fresh or canned corn works, but fresh needs cooking beforehand
  • 2 cups Cooked Chicken Breast Shredded rotisserie chicken is a quick alternative
  • 2 stalks Scallions Can be omitted if not available
For the Dressing
  • 1/2 cup Light Mayo Use regular mayo for a richer flavor
  • 1/2 cup Plain Nonfat Greek Yogurt Sour cream can substitute
  • 1 medium Lime Fresh lime juice is preferred
  • 1 teaspoon Cumin Chili powder can provide a similar flavor
  • 1 teaspoon Paprika Use smoked paprika for extra flavor
  • 1 teaspoon Chili Powder Cayenne pepper can be used for added heat
  • 1/2 teaspoon Kosher Salt Can substitute with sea salt
Toppings
  • 1/4 cup Fresh Cilantro Parsley serves as a substitute
  • 1/2 cup Cotija Cheese Feta cheese can be a substitute

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F.
  2. Chop the red bell pepper and red onion into bite-sized pieces, chop jalapeno finely.
  3. Spread chopped bell pepper, red onion, and frozen corn on a baking sheet, spray with olive oil, and sprinkle with kosher salt.
  4. Place baking sheet in the oven and roast vegetables for 20-25 minutes, stirring halfway through.
  5. In a large mixing bowl, combine light mayo, Greek yogurt, lime juice and zest, cumin, paprika, chili powder, and a pinch of salt, whisk until smooth.
  6. Once roasted vegetables have cooled, add to the bowl with the dressing along with chopped cooked chicken, toss gently.
  7. Fold in chopped scallions and fresh cilantro.
  8. Sprinkle Cotija cheese over the top before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 50mgCalcium: 10mgIron: 10mg

Notes

Allow roasted vegetables to cool slightly before combining with the dressing to maintain a creamy texture.

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