Blackened Chicken Street Corn Salad

Spicy grilled blackened chicken served over a street corn inspired salad.

Ingredients

• 1 1/2 pounds boneless chicken thighs or breasts
• 3 tablespoons Blackening Seasoning
• 3 tablespoons Mission Trail Extra Virgin Olive Oil
• 2 limes, juiced
• 2 ears of corn, husked
• 1 head romaine lettuce
• 1 cup grape tomatoes, sliced in half
• 3 tablespoons mayo
• 2 tablespoons sour cream
• 1 teaspoon Mild Chili Powder
• 2 tablespoons Jalapeno Fused Extra Virgin Olive Oil
• 1 teaspoon salt
• 1/2 cup cilantro, chopped
• 1/2 cup cotija cheese, crumbled
  

Instructions

1. Heat the grill to high.
2. Mix the Blackening Seasoning with 2 tablespoons olive oil and coat the chicken. Drizzle the corn with 1 tablespoon olive oil. 
3. Add the chicken and corn to the grill and cook for 5-6 minutes per side until the chicken is cooked through and the corn is charred. Remove from the grill and let rest for 5 minutes.
   
4. Add the mayo, sour cream, chili powder, lime juice, jalapeno olive oil, salt, and cilantro to a bowl and mix well to combine. 
5. Add the lettuce and tomatoes to a large serving bowl. Add a few tablespoons of the dressing to coat the lettuce. 
6. Once the corn is cool enough to handle, cut off the cob and toss with the remaining dressing. Add the corn to the salad.
7. Slice the blackened chicken and add to the salad. Top with cotija cheese.

Takes 25 minutes

Serves 4