Mexican Chicken Corn Salad

Cut the chicken breast into bite-sized cubes and place them in a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and let marinate for 15–30 minutes.

Heat a large pan over medium‑high heat. Add the marinated chicken and cook, stirring occasionally, for 8–10 minutes until browned and the internal temperature reaches 165°F.

Drain the canned corn thoroughly and pat dry with paper towels. In the same pan (or a clean hot pan), spread the corn in a single layer and let it sit untouched for 2–3 minutes, then stir and cook another 2–3 minutes until spots are charred.

In a bowl, combine Greek yogurt, lime juice, hot sauce, tajín, water, salt, and black pepper. Whisk until smooth.

In a large bowl, combine the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese.

Pour the yogurt sauce over the salad and toss until everything is evenly coated.

Divide the chicken and street‑corn salad into four portions, store chilled, and consume within 3–4 days.