Mexican · Lunch
Chicken and Corn Salad
Grilled chicken breast is sliced over charred sweet corn, black beans, cherry tomatoes and diced avocado, tossed with cotija cheese, cilantro and a lime-chili dressing. The salad draws on Mexican street-corn flavors, balancing smoky char, creamy avocado and tangy lime for a bright, textured warm-weather lunch.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
536Calories
48.9gProtein
27.6gFat
27.4gCarbs
6.8gSugar
9.2gFiber
1096mgSodium
156mgChol
6.4gSat Fat
1380mgPotassium
210mgCalcium
3.4mgIron
0.6mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
spice-route
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat the chicken breast dry and season both sides with the chili powder, cumin and salt on a cutting board.
2
Sear
Heat 1 tsp olive oil in a skillet over medium-high heat and cook the chicken 5–6 minutes per side until the internal temperature reaches 165°F and dark grill marks appear.
3
Rest
Transfer the chicken to a plate and let it rest 5 minutes so the juices redistribute evenly.
4
Char
In the same skillet over medium-high heat, char the corn kernels 3–4 minutes, stirring occasionally, until several kernels blacken.
5
Build
Dice the tomato, avocado and jalapeno. In a bowl, toss the lettuce, charred corn, black beans, diced tomato, diced avocado and diced jalapeno together.
6
Whisk
In a small bowl, whisk the lime juice and 1 tbsp olive oil together until emulsified.
7
Toss
Pour the dressing over the salad and toss gently until every piece glistens with dressing.
8
Plate
Slice the rested chicken and fan it over the salad, then scatter the crumbled cotija cheese and chopped cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp ground cumin
- 1 tsp1 tsp salt
- 2 tsp10ml olive oil, for grilling the chicken
- 5.6 oz160g corn kernels
- 3.2 oz90g black beans, cooked
- 4.2 oz120g tomato
- 2.4 oz70g avocado
- 1 oz30g cotija cheese
- 2 tbsp2 tbsp cilantro
- 2 tbsp30ml lime juice
- 2 tbsp30ml olive oil, for the dressing
- 11 jalapeno
- 2 oz56g lettuce or mixed greens
