Street Corn Mexican Chicken Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

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

Directions

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
• Total Fat: 31 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.05 g
• Cholesterol: 82 mg
• Sodium: 839 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 7 g
• Total Sugars: 7 g
• Protein: 26 g