Mexican Chicken Salad

Step 1

Preheat the oven to 450°F.

Step 2

Season chicken breast with salt and pepper and place in a shallow baking dish. Cook for about 15-18 minutes, until chicken is completely cooked (until it reaches an internal temperature of 165°F).

Step 3

While the chicken is cooking, in a medium pan over medium heat add olive oil. Once hot add corn, red bell peppers, red onions (if using) and jalapeno. Let roast for about 8-10 minutes, stirring occasionally.

Step 4

Shred the chicken using a stand mixer, two forks or a hand mixer. (details below).

Step 5

To a large mixing bowl, add shredded chicken, yogurt, mayonnaise, roasted corn mixture, lime zest and juice, paprika, chili powder, cumin, red onion, cilantro and cotija. Mix well.