Street Corn Mexican Chicken Salad

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

2 cups chicken breast

12 oz fire roasted corn (cooked according to package directions)

1 bell pepper (diced)

1/2 red onion (diced)

1 avocado (diced)

1 jalapeno (seeded and diced)

1/3 cup fresh cilantro (roughly chopped)

3/4 cup cotija cheese (omit for dairy free)

1/3 cup plain Greek yogurt (sub all mayo for dairy free)

1/3 cup avocado oil mayo

1 lime (juiced)

1/2 tsp sea salt

1 tsp chili powder

1/2 tsp cumin

1/2 tsp paprika

Instructions

Add the chicken, cooked fire roasted corn, bell pepper, red onion, avocado, jalapeño, cilantro, and cotija cheese to a large bowl.

Add the Greek yogurt, mayo, lime juice, salt, chili powder, cumin and paprika to a bowl and whisk until smooth.

Pour over the contents of the bowl and toss to combine. Enjoy!

Nutrition

• Calories: 481 kcal
• Lipides Totaux: 31 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 20 g
• Acides Gras Trans: 0.05 g
• Cholestérol: 82 mg
• Sodium: 839 mg
• Glucides Totaux: 29 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 7 g
• Protéines: 26 g