Chicken Street Corn Salad

• total time: 18 minutes

Ingredients

Here’s what you need:

Chicken

1 lb chicken breast, butterflied

2 tsp paprika

1 tsp chili powder

1 tsp cumin

1/2 tsp salt

1/4 tsp pepper

2 tbsp olive oil

Salad

4-5 cups frozen corn

1 green bell pepper, diced

1 shallot, sliced

1 jalepeno, minced

2 avocados, diced

2/3 cup cilantro

1/2 cup green onion

1/2 cup feta

Chipotle Dressing

1/2 cup greek yogurt

2 tbsp mayo

2 tbsp olive oil

2-3 tbsp chipotle peppers, chopped in adobo sauce

2 cloves garlic, grated

1 lime, juiced

1/2 tsp salt

Directions

Marinate the chicken. Mix all chicken ingredients in a large bowl and toss to coat the chicken. Set aside to marinate for 10 minutes.

Heat olive oil in a skillet over medium heat. Sear the chicken for 4-5 minutes on each side until cooked through. Remove and set aside to rest.

Bring the skillet over medium high heat, add the corn and cook for 2-3 minutes undisturbed until charred. Stir and cook another 1-2 minutes until cooked through. Remove and set aside to cool.

Meanwhile, make the dressing by whisking all ingredients until smooth and creamy. Give it a taste and add more chipotle pepper to desired heat level.

Assemble the salad with all salad ingredients, toss in half of the dressing. Add the chicken and top with remaining dressing to serve.