Name: Street Corn Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Southwestern
Ingredients: 1 lb boneless, skinless chicken breasts, sliced in half horizontally; 2 tbsp avocado oil; 2 tbsp lime juice; 3 tbsp taco seasoning; 1 cup frozen corn; 1 (4 oz) can diced green chiles; 1 tsp cowboy butter seasoning; 1/4 cup sour cream; 2 tbsp lime juice; 1 tsp cowboy seasoning; 2 cups shredded lettuce; 1/4 cup southwestern style beans; 2 tbsp cotija cheese, crumbled; 1 handful tortilla chips, crumbled

1

Slice chicken breasts in half horizontally to create thinner cutlets. Place them in a shallow dish.

2

Pour avocado oil and lime juice over the chicken. Sprinkle with taco seasoning.

3

Use tongs to toss the chicken, ensuring it's evenly coated in the marinade.

4

Place the marinated chicken in an air fryer basket in a single layer. Cook at 400°F for 10 minutes. You may need to cook in batches.

5

While the chicken cooks, add frozen corn, diced green chiles, and cowboy butter seasoning to a dry skillet over medium-high heat.

6

Cook the corn mixture, stirring occasionally, until the corn is heated through and slightly charred.

7

To make the dressing, combine sour cream, lime juice, and cowboy seasoning in a small bowl or measuring cup. Whisk until smooth.

8

To assemble the salad, place shredded lettuce in a bowl. Top with the cooked chicken, the charred corn mixture, and a spoonful of southwestern style beans.

9

Garnish the salad with crumbled cotija cheese, a drizzle of the sour cream dressing, and crumbled tortilla chips.

Street Corn Chicken Salad

Ingredients

14 Ingredients

Instructions

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