Mexican Chicken Corn Salad

Ingredients

• 1800 g Chicken breast(800g)
• 22 tablespoon Lime juice(30g)
• 31 tablespoon Avocado oil(13.5g)
• 42 teaspoon Chili powder(5g)
• 51.5 teaspoon Cumin(3.5g)
• 61 teaspoon Garlic powder(3g)
• 71 teaspoon Paprika(2.3g)
• 81 teaspoon Salt(6g)
• 90.5 teaspoon Black pepper(1g)
• 1050 g Cotija cheese(50g)
• 111 large Red onion(150g)
• 121 large Red bell pepper(150g)
• 131 handful Cilantro(15g)
• 143 Jalapeños(45g)
• 152 cup Canned corn(330g)
• 161 cup Plain 0% Greek yogurt(245g)
• 170.5 lime Lime juice(10g)
• 181 tablespoon Hot sauce(15g)
• 191 tablespoon Tajín(7g)
• 200.5 cup Water(120g)
• 210.5 teaspoon Salt (for sauce)(3g)
• 220.25 teaspoon Black pepper (for sauce)(0.5g)

Instructions

1. 1Cut the chicken breast into bite-sized cubes. Add to a bowl with 2 tablespoons lime juice, 1 tablespoon avocado oil, 2 teaspoons chili powder, 1.5 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix well and marinate for 15 to 30 minutes.
2. 2Heat a large pan over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked (internal temperature 165°F/74°C). Remove from pan and set aside.
3. 3Drain the canned corn well and pat dry with paper towel. In the same or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots. Remove from heat.
4. 4In a bowl, mix together 1 cup Greek yogurt, juice from 0.5 lime, 1 tablespoon hot sauce, 1 tablespoon Tajín, 0.5 cup water, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until smooth.
5. 5In a large bowl, combine the charred corn, finely diced red onion, finely diced red bell pepper, chopped cilantro, finely diced jalapeños, and cotija cheese.
6. 6Pour in the sauce and mix everything until evenly coated.
7. 7Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days.