Healthy Street Corn-Inspired Chicken Salad

• servings: 8 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 red bell pepper

1 red onion

1 jalapeno

16 oz frozen corn (one 16 ounce bag, roughly 2 1/2 cups)

olive oil spray

1/2 tsp kosher salt

4 cups cooked chicken breast

1/2 cup light mayo - maybe sub for all Greek yogurt

1/2 cup plain nonfat Greek yogurt

1 lime (zested and juiced)

1/2 tsp cumin

1 tsp paprika

1/2 tsp kosher salt

2 tsp chili powder

1 bunch scallions

1/2 cup fresh cilantro

1 ½ oz Cotija cheese - maybe skip

1 can black beans, drained

Directions

Preheat the oven to 400F.

Chop the red bell pepper and red onion.

Seed and chop the jalapeno.

Add the chopped pepper, onion and jalapeno to a sheet pan. Next, add the frozen corn to the sheet pan.

Spray the vegetables with olive oil spray and season with 1/2 tsp kosher salt.

Roast for about 20-25 minutes or until the vegetables are tender and slightly caramelized.

Remove the vegetables from the oven and allow to cool.

In the meantime, add the mayo, yogurt, zest and juice of the lime, cumin, paprika, 1/2 tsp kosher salt, and chili powder to a bowl.

Whisk to combine the ingredients.

Chop the cooked chicken. Add the chopped chicken to the bowl along with the roasted vegetables.

Chop the scallions and cilantro and add them to the bowl.

Toss the ingredients to thoroughly coat them with the dressing.

Top with the sprinled Cotija cheese.

Notes

Take as inspiration. I think we are basically saying some roasted corn, raw? peppers and onions + chicken + lime and yogurt with some yummy spices

Nutrition

• Serving Size: 1 cup
• Calories: 242 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 67 mg
• Sodium: 537 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 26 g