Ingredients
6 boneless chicken thighs
2 cups grilled corn kernels
1 cup crumbled cotija cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 lime (zest and juice)
1/4 cup chopped cilantro
2 cloves garlic
1 tablespoon chili powder
1 teaspoon garlic powder
1 red onion (thinly sliced)
1/2 cup chopped romaine lettuce
Instructions
Preheat grill to medium-high heat
Season chicken with chili powder, garlic powder, and salt
Grill chicken for 6-7 minutes per side until cooked through
Remove and let rest
Meanwhile, grill corn kernels until charred
Make dressing: mix mayonnaise, sour cream, lime juice, and a pinch of salt
Combine cooled grilled chicken, corn, red onion, and lettuce in a bowl
Toss with dressing
Top with crumbled cotija cheese and cilantro
Serve chilled at room temperature or cold for meal prep
Notes
Substitute cotija with feta cheese if unavailable
Grill ingredients in oven (400°F) for 10 minutes if weather unsuitable
Chill salad for 30 minutes before serving
Store in airtight containers up to 2 days
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Sodium
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg