Description
A vibrant salad bursting with flavor, featuring roasted veggies, chicken, and a creamy dressing that elevates everyday ingredients.
Ingredients
Scale
- 1 red bell pepper – diced
- 1 red onion – finely chopped
- 1 jalapeno – minced
- 16 oz frozen corn
- Olive oil spray
- 1/2 tsp kosher salt
- 4 cups cooked chicken breast – shredded
- 1/2 cup light mayo
- 1/2 cup plain nonfat Greek yogurt
- 1 lime – zested and juiced
- 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp kosher salt (to taste)
- 2 tsp chili powder
- 1 bunch scallions – chopped
- 1/2 cup fresh cilantro – chopped
- 1.5 oz Cotija cheese – crumbled
Instructions
- Preheat the oven to 400°F.
- Chop the red bell pepper, red onion, and jalapeno.
- Add the chopped vegetables and frozen corn to a sheet pan.
- Spray with olive oil and season with 1/2 tsp kosher salt.
- Roast for about 20-25 minutes or until tender and slightly caramelized.
- Allow the roasted mixture to cool.
- In a bowl, combine mayo, yogurt, lime zest and juice, cumin, paprika, 1/2 tsp kosher salt, and chili powder. Whisk until smooth.
- Add the chopped chicken and roasted veggies to the bowl.
- Chop scallions and cilantro, adding them to the bowl.
- Toss everything to coat thoroughly with the dressing.
- Top with Cotija cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Keep Cotija cheese separate until ready to serve for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg