Chipotle Chicken with Corn Salad


4 chicken breasts, pounded thin

7 Oz. chipotle chilis in adobo sauce, pureed

2 tbsp. olive oil

12 Oz. frozen grilled corn, thawed and cooked

1 jalapeno, diced and seeded

1/2 cup sour cream

1/4 cup red onion, diced

1/4 cup grated parmesan cheese

1/2 cup fresh cilantro, chopped

2 stalks green onions, chopped

1/2 fresh squeezed lime

salt to taste

1/4 cup queso fresco or cotija, optional for garnish

Put chicken breasts in a ziplock bag.

In a food processor puree the chipotle peppers.

Pour chipotles and adobo over the chicken.

Mix it on up and move on to cooking.

Optional: if you have time, put chicken in the refrigerator to marinade for 2 of hours.

In a medium sauté pan, pour in cooking oil and allow it to heat up.

Place the saucy chicken into the pan and add salt and pepper.

Sear the chicken for 4 to 5 minutes, then flip it and sear it for another 4-5 minutes.

In a large mixing bowl add thawed corn.

Add sour cream, onions, peppers, salt, pepper and fresh lime juice to the corn, then stir to mix it all together.

Top with shredded parmesan cheese and give it a final mix.

Taste it and adjust to your flavor preferences by adding more lime juice, salt or pepper.

Serve chicken and toped with the salad. Enjoy!
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