Chicken Street Corn Salad

Name: Chicken Street Corn Salad
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 lb chicken breast butterflied; 2 tsp paprika; 1 tsp chili powder; 1 tsp cumin; 0.5 tsp salt; 0.25 tsp pepper; 2 tbsp olive oil; 1 tbsp olive oil; 1 lb marinated chicken prepared; 4 cups frozen corn; 0.5 cup Greek yogurt; 2 tbsp mayo; 2 tbsp olive oil; 2 tbsp chipotle peppers in adobo chopped; 2 cloves garlic grated; 1 lime juiced; 0.5 tsp salt; 4 cups charred corn prepared; 1 green bell pepper diced; 1 shallot sliced; 1 jalapeño minced; 2 avocado diced; 0.67 cup cilantro; 0.5 cup green onions; 0.5 cup feta cheese; 1 lb cooked chicken sliced; 0 chipotle dressing remaining

This vibrant Chicken Street Corn Salad combines nourishing fresh vegetables, creamy avocado, feta cheese, and chicken, all tossed in a delicious smoky chipotle dressing. Perfect for any summer cookout!

By @foodiefromvt

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

1 lb chicken breast butterflied
2 tsp paprika
1 tsp chili powder
1 tsp cumin
0.5 tsp salt
0.25 tsp pepper
2 tbsp olive oil
1 tbsp olive oil
1 lb marinated chicken prepared
4 cups frozen corn
0.5 cup Greek yogurt
2 tbsp mayo
2 tbsp olive oil
2 tbsp chipotle peppers in adobo chopped
2 cloves garlic grated
1 lime juiced
0.5 tsp salt
4 cups charred corn prepared
1 green bell pepper diced
1 shallot sliced
1 jalapeño minced
2 avocado diced
0.67 cup cilantro
0.5 cup green onions
0.5 cup feta cheese
1 lb cooked chicken sliced
0 chipotle dressing remaining

Instructions

In a large bowl, combine 1 lb of butterflied chicken breast, 2 tsp paprika, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbsp olive oil. Rub the mixture into the chicken to marinate.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken for around 4-5 minutes on each side until thoroughly cooked. Let it rest before slicing.
In the same skillet, bring the heat to medium-high and add 4-5 cups of frozen corn. Cook for 2-3 minutes undisturbed, then stir and cook another 1-2 minutes until charred. Let it cool before using.
In a medium bowl, whisk together 1/2 cup of Greek yogurt, 2 tablespoons of mayo, 2 tablespoons of olive oil, 2-3 tablespoons of chopped chipotle peppers in adobo, 2 grated garlic cloves, juice of 1 lime, and 1/2 teaspoon of salt until smooth.
In a large salad bowl, combine charred corn, 1 green bell pepper diced, 1 sliced shallot, 1 minced jalapeño, 2 diced avocados, 2/3 cup cilantro, 1/2 cup green onions, and 1/2 cup feta cheese. Toss with half of the chipotle dressing.
Slice the cooked chicken into thin strips. Add to the salad and drizzle with the remaining chipotle dressing. Serve immediately.