Mexican Chicken Corn Salad

Step 1: Marinate the Chicken

Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes.

Step 2: Cook the Chicken

Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F.

Step 3: Char the Corn

Drain the canned corn really well and pat it dry with a paper towel. In the same pan 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.

Step 4: Prepare the Sauce

In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth.

Step 5: Combine the Salad Ingredients

In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese.

Step 6: Mix Everything Together

Pour in the sauce and mix everything until coated.

Step 7: Serve

Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days.