Mexican Chicken Corn Bowl (Print Version)
# Ingredients:
→ Dressing
01 -
⅓ cup mayo
02 -
½ cup yogurt (Greek, 2% or thicker works best)
03 -
1 clove garlic, grated or finely chopped
04 -
Juice and zest from one lime
05 -
½ teaspoon cumin powder
06 -
½ teaspoon each of salt and cracked pepper
07 -
1 teaspoon chili seasoning
08 -
½ teaspoon smoked paprika
→ Salad Ingredients
09 -
2 cups of shredded or chopped rotisserie chicken
10 -
1 (14 oz) can of fire-grilled corn, thoroughly drained
11 -
½ green bell pepper, finely diced
12 -
½ red bell pepper, finely chopped
13 -
3 tablespoons of fresh cilantro, finely chopped (add more if you'd like)
14 -
1/4 cup crumbled cotija cheese
15 -
1 jalapeño, seeded and minced
16 -
½ small red onion, minced finely
→ Optional Toppings
17 -
Avocado chunks
18 -
Extra crumbled cotija cheese
19 -
Tajín spice mix
# Instructions:
01 -
In a small dish, mix up the yogurt, garlic, lime zest and juice, mayo, spices, and a sprinkle of salt and pepper. Stir until smooth and creamy. Adjust flavors to your taste preference.
02 -
Toss together cooked chicken, corn, both types of peppers, cilantro, jalapeño, onion, and cotija cheese in a big mixing bowl.
03 -
Drizzle your dressing over the salad. Use a spatula or a big spoon to mix it all up until everything is coated. If you’re using avocado, fold it in gently so it doesn’t get smashed.
04 -
Add a dash of Tajín on top and scatter some extra cotija cheese if you’d like. Pair with crunchy veggies or tortilla chips when serving.
# Notes:
01 -
Perfect for prepping lunches ahead of time
02 -
Takes just 10 minutes to make
03 -
Pairs well with chips or veggie sticks