Street Corn Chicken Salad

Ready in 20 minutes and the perfect Lunch!! Pair with bread, crackers, tortillas & more!

RECIPE:

Baked Chicken (can just use rotisserie)

• 1 lb chicken thighs boneless, skinless

• 2 teaspoon sweet paprika

• 1 teaspoon garlic powder & onion powder each

• 1.25 teaspoon salt

• 1 tablespoon brown sugar

The Rest

• 12 oz corn (fire roasted preferred) or use fresh grilled corn

• ¼ red onion diced

• ½ cup greek yogurt plain, non-fat

• 2 tablespoons light mayo

• ¼ teaspoon salt & pepper each

• ½ cup cotija cheese

• 1 lime

• 1 handful cilantro finely chopped

• Make the chicken: Preheat the oven to 400 degrees. Pat the chicken thighs dry. In a small bowl, mix together the 2 teaspoon sweet paprika, 1 teaspoon garlic powder & onion powder (each), 1.25 teaspoon salt, and 1 tablespoon brown sugar. Place the chicken on a sheet tray and rub with the spice mixture. Bake for 15-20 minutes or until it reaches an internal temperature of 165.

• Make the corn: Spread the 12 oz frozen corn on a sheet tray and drizzle with oil, salt, and pepper. Use your hands or a spoon to mix it well to coat evenly. Roast in the oven at 400 degrees for 15 minutes or in the air fryer for 5-10 minutes.

  If using grilled corn, you can just skip this step.

• Mix: In a large bowl, combine the ¼ red onion, ½ cup Greek yogurt, 2 tablespoon mayo, ½ cup cotija cheese, 1 jalapeno pepper (diced), ¼ teaspoon salt & pepper, the juice from 1 lime, and the 1 handful cilantro. When the chicken is done cooking, dice it small and mix it with everything else.

• Enjoy this salad on it's own, in a wrap or quesadilla, or with tortilla chips.

6 Servings:

2 points each

197 calories

8g fat

12g carbs

23g protein

Original Recipe: https://joytothefood.com/wprm_print/street-corn-chicken-salad

YouTube Video: https://youtu.be/GSw7vsxkKqE