Ingredients
Chicken
- 1 lb boneless skinless chicken breast
- Salt and black pepper, to taste
- 1 tbsp olive oil
Roasted Vegetables
- 2 cups corn kernels
- 1 cup red bell pepper, diced
- 1/3 cup red onions, diced (optional)
- ¼ cup jalapeno, diced
Dressing and Mix-ins
- ½ cup plain nonfat Greek yogurt
- ¼ cup mayonnaise
- 1 lime, juice and zest
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ cup red onion, diced
- ½ cup cilantro, chopped
- 1 cup cotija cheese (or feta)
Instructions
- Preheat Oven: Set your oven to 450°F (232°C) to prepare for baking the chicken.
- Season and Bake Chicken: Season the chicken breasts evenly with salt and black pepper, then place them in a shallow baking dish. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked. Remove from oven and let cool slightly.
- Roast Vegetables: While the chicken cooks, heat olive oil in a medium pan over medium heat. Add corn kernels, diced red bell peppers, diced red onions (if using), and diced jalapeno. Roast these vegetables for 8-10 minutes, stirring occasionally until they are slightly charred and tender.
- Shred Chicken: Using two forks, a hand mixer, or a stand mixer, shred the cooked chicken into bite-sized pieces for easy mixing.
- Combine Salad Ingredients: In a large mixing bowl, combine the shredded chicken, roasted vegetable mixture, Greek yogurt, mayonnaise, lime zest and juice, paprika, chili powder, ground cumin, diced red onion, chopped cilantro, and crumbled cotija cheese. Mix everything thoroughly to evenly distribute flavors.
Notes
- You can substitute cotija cheese with feta cheese if desired for a similar crumbly texture and tangy flavor.
- Adjust the jalapeno quantity depending on your preference for heat.
- For added freshness, garnish with extra cilantro or a squeeze of lime just before serving.
- This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep.
- If you prefer, cook chicken on the stovetop using a skillet instead of baking, but adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
