Dinner.Mexican Street Corn Brussels Sprout Salad
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Ingredients
Servings 02
1 cup [224 g] Skinless Chicken Breast (Diced into one inch pieces)
1 tbsp [14 g] Olive Oil
2 cup [176 g] Brussels Sprouts (Shredded)
1 can [340 g] Yellow Sweet Corn (canned, 1.94 cup) (Drained)
0.25 small [37 g] Red Onions (Diced)
0.25 cup, crumbled [37.5 g] Feta Cheese
0.25 cup [4 g] Cilantro (Coriander) (Chopped)
2 tablespoon [28 g] Avocado Oil Mayonnaise
1 fruit [67 g] Lime (Zested and juiced)
1 tbsp [9 g] Taco Seasoning
Nutrition Per serving
Energy 552 kcal
Fat 24.7 g
Carbs 54.5 g
Protein 37.3 g
Fiber 10 g
Sugar 10.6 g
Directions
01
In a small bowl, whisk together the mayonnaise, lime juice, lime zest, and half of the taco seasoning to create the dressing. Refrigerate until ready to use.
02
In another bowl, season the diced chicken breast with the remaining taco seasoning. Mix until the chicken is fully seasoned.
03
Heat olive oil in a non-stick skillet over medium heat. Add the seasoned chicken and cook until fully cooked through and lightly browned.
04
In a large mixing bowl, combine the cooked chicken, shredded Brussels sprouts, corn, red onion, feta cheese, cilantro, and the prepared dressing. Gently toss until all ingredients are evenly coated. Serve immediately.
Notes
Protein options
The chicken breast can be substituted with shredded rotisserie chicken or sautéed shrimp.
Dressing consistency
For a thinner and creamier dressing, add one tablespoon of cold water for every two tablespoons of mayonnaise.
Dressing ingredient option
The mayonnaise can be substituted with Greek yogurt or sour cream.