How To Make Charred corn, chicken & tortilla salad with chipotle yogurt dressing
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 ears of corn
- 4 small tortillas, cut into strips
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Greek yogurt
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
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Preheat grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, until charred in spots, about 8-10 minutes. Remove from grill and let cool. Once cool, cut the kernels off the cob.
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In a large skillet, heat some oil over medium-high heat. Add the tortilla strips and cook until crispy and golden brown. Remove from heat and set aside.
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In a small bowl, whisk together the Greek yogurt, minced chipotle pepper, lime juice, honey, salt, and pepper to make the dressing.
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In a large salad bowl, combine the shredded chicken, charred corn kernels, cherry tomatoes, red onion, and cilantro. Toss to combine.
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Drizzle the chipotle yogurt dressing over the salad and toss well to coat.
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Divide the salad into 4 servings and top each with the crispy tortilla strips.
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Serve immediately and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 59mg
- Sodium : 328mg
- Total Carbohydrates : 35g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 26g
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