Mexican Chicken Corn Salad
Mexican-style chicken and corn salad with a creamy Greek yogurt-tahini lime sauce.
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- •Red onionsliced
- •Red bell pepperdiced
- •Jalapenodiced
- •Cilantrochopped
- •Chickenmarinated and cooked
- •a bit Oilfor marinating chicken
- •Lime juicefor marinade and sauce
- •Garlic powderfor marinade
- •Cuminfor marinade
- •Paprikafor marinade
- •Chili powderfor marinade
- •Saltto taste, for marinade and sauce
- •Black pepperto taste, for marinade
- •Cornheated in a pan
- •Greek yogurtfor sauce
- •Garlicfor sauce
- •Tahinifor sauce and salad
- •a little bit Hot sauce(optional)for sauce
- •a bit Water(optional)to thin sauce
- •Cotija cheesecrumbled
- •Limeadded when assembling
- 1
Slice the red onion, dice the red bell pepper and jalapeno, and chop the cilantro.
5 min
- 2
Marinate the chicken with oil, lime juice, garlic powder, cumin, paprika, chili powder, salt, and black pepper.
3 min
- 3
Heat the corn in a pan, then set aside.
3 min
- 4
In the same pan, cook the chicken until juicy and cooked through.
10 min
- 5
Make the sauce by mixing Greek yogurt, garlic, lime juice, tahini, hot sauce, salt, and a bit of water until smooth.
4 min
- 6
Assemble the salad by mixing corn, bell pepper, onion, jalapeno, cotija cheese, cilantro, lime, and tahini.
3 min
- 7
Add the cooked chicken, pour in the sauce, and mix well.
2 min
- 8
Serve and enjoy.
1 min
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Takes about 2 minutes — no account needed
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