Mexican Chicken Corn Salad

1. Cut the chicken breast into bite‑sized cubes and place them in a large bowl.

2. Add 2 tbsp lime juice, 1 tbsp avocado oil, 2 tsp chili powder, 1.5 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper to the chicken; toss to coat evenly.

3. Let the chicken marinate at room temperature for 15–30 minutes while you prepare the other ingredients.

4. Heat a large skillet over medium‑high heat. Once hot, add the marinated chicken and cook, stirring occasionally, for 8–10 minutes until the pieces are browned and reach an internal temperature of 165°F.

5. While the chicken cooks, drain the canned corn thoroughly and pat dry with paper towels.

6. After removing the chicken, wipe the skillet clean or use a second clean pan; spread the corn in a single layer and let it sit untouched for 2–3 minutes to develop a light char, then stir and cook another 2–3 minutes until speckled brown spots appear.

7. In a medium bowl, whisk together 1 cup plain 0% Greek yogurt, the juice from half a lime, 1 tbsp hot sauce, 1 tbsp Tajín, 0.5 cup water, and a pinch of salt and black pepper until the dressing is smooth.

8. In a large mixing bowl combine the charred corn, finely diced red onion, finely diced red bell pepper, chopped cilantro, finely diced jalapeños, and crumbled cotija cheese.

9. Pour the yogurt‑lime dressing over the vegetable‑corn mixture and toss until everything is evenly coated.

10. Add the cooked chicken to the bowl and gently fold it into the salad, ensuring the pieces are well distributed.

11. Taste and adjust seasoning with additional salt and pepper if needed.

12. Divide the salad into four equal portions, serve immediately, or cover and refrigerate.

13. Store any leftovers in an airtight container in the fridge; consume within 3–4 days.