Chili-Lime Chicken and Corn Salad

Instructions

1. 1

   Cut the boneless, skinless chicken into 2 cm cubes without rinsing it. In a bowl, toss with 30 ml lime juice, 2 tsp avocado oil, chili powder, cumin, garlic powder, paprika, 0.5 tsp salt and 0.25 tsp black pepper. Cover and refrigerate for 15 minutes. Wash your hands and clean the knife, board and work surface after handling the raw chicken.

2. 2

   During the marinating time, measure out 340 g frozen corn. On a clean board, finely dice the onion and bell pepper, remove the jalapeño stem and seeds and finely chop it, and chop the cilantro.

3. 3

   In a serving bowl with at least 3 litres capacity, whisk the yogurt with the remaining 15 ml lime juice, water, hot sauce, chili-lime seasoning, remaining 0.25 tsp salt and remaining 0.25 tsp black pepper.

4. 4

   Heat a 30 cm nonstick frying pan over medium-high heat for 2 minutes. Add half the chicken in a single layer and cook for 8–10 minutes, turning occasionally, until browned and the largest pieces reach 74°C/165°F on a food thermometer. Reduce the heat to medium if the spices darken too quickly. Transfer to a clean plate with a clean utensil, then cook the remaining chicken the same way. Discard any marinade left in the raw-chicken bowl.

5. 5

   Add the remaining 1 tsp avocado oil and the frozen corn to the same pan. Cook over medium-high heat for 7–8 minutes, stirring occasionally, until browned in patches and heated through. Remove from the heat and let stand for 2 minutes.

6. 6

   Stir the corn, onion, bell pepper, jalapeño and cilantro into the dressing. Crumble in the cotija and toss gently. Divide the salad between four plates, top with the cooked chicken and serve.