Description
A protein-packed salad combining roasted corn, chicken, and fresh herbs for a burst of flavor that’s perfect for any meal.
Ingredients
Scale
- 1 red bell pepper, diced
- 1 red onion, chopped
- 1 jalapeno, seeded and finely chopped
- 16 oz frozen corn (approximately 2 1/2 cups)
- Olive oil spray for roasting
- 1/2 tsp kosher salt, plus more to taste
- 4 cups cooked chicken breast, shredded
- 1/2 cup light mayo
- 1/2 cup plain nonfat Greek yogurt
- 1 lime (zested and juiced)
- 1/2 tsp cumin
- 1 tsp paprika
- 2 tsp chili powder
- 1 bunch scallions, chopped
- 1/2 cup fresh cilantro, chopped
- 1.5 oz Cotija cheese, crumbled
Instructions
- Preheat the oven to 400°F.
- Chop the red bell pepper and red onion, then seed and chop the jalapeno.
- Add the chopped pepper, onion, and jalapeno to a sheet pan.
- Add the frozen corn to the sheet pan.
- Spray the vegetables with olive oil spray and season with 1/2 tsp kosher salt.
- Roast for about 20-25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Remove the vegetables from the oven and allow to cool.
- In a large bowl, combine the mayo, yogurt, lime zest and juice, cumin, paprika, 1/2 tsp kosher salt, and chili powder. Whisk to blend.
- Add the chopped chicken and roasted vegetables to the bowl.
- Add the chopped scallions and cilantro, then toss gently to coat all ingredients with the dressing.
- Top with the crumbled Cotija cheese and enjoy!
Notes
Taste test the dressing before mixing everything together. Adjust seasoning and lime juice as needed for that perfect zing!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg