Description
A vibrant Chipotle Chicken with Elote Corn Salad that dazzles your dinner table with bold flavors and fresh ingredients.
Ingredients
Scale
- 4 pieces Chicken breasts (pounded thin for quick cooking)
- 3 tablespoons Chipotle chilis in adobo sauce (pureed for smoky flavor)
- 2 tablespoons Olive oil (for sautéing)
- to taste Salt (enhances flavor)
- to taste Black pepper (balances spice)
- 2 cups Frozen grilled corn (thawed and cooked)
- 1 cup Sour cream (adds creaminess)
- 1 medium Red onion (diced)
- 1 medium Jalapeño (diced and seeded)
- 3 stalks Green onions (chopped)
- 2 tablespoons Fresh lime juice
- 1/2 cup Parmesan cheese (grated)
- 1/4 cup Fresh cilantro (chopped)
- optional Queso fresco or cotija (for topping)
Instructions
- Marinate the chicken by placing it in a medium ziplock bag and adding the pureed chipotle chilis and adobo sauce. Mix well and let it marinate in the refrigerator for up to 24 hours.
- Sear the chicken by heating olive oil in a medium sauté pan over medium heat. Add the marinated chicken and season with salt and pepper. Cook for 4-5 minutes until golden brown, then flip and sear for another 4-5 minutes.
- Combine the corn in a large mixing bowl. Add the thawed corn to it.
- Mix in the creamy components. Add sour cream, diced red onion, seeded jalapeño, chopped green onions, salt, black pepper, and fresh lime juice to the corn. Stir until well combined.
- Top the salad with freshly grated parmesan cheese. Adjust flavors with more lime juice, salt, or pepper as needed.
- Plate your meal by laying down the seared chicken and topping it with the elote corn salad. Finish with chopped cilantro and optional queso fresco or cotija.
Notes
- Prep Time: 24 hours
- Cook Time: 35 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 90 mg