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Spicy Grilled Chicken with Mexican Corn Salad

Serves: 2 | Time to Table: 25 minutes | Calories: 530 | Protein Category: Chicken | Allergens: Contains Milk (Queso Fresco) | Good Source of: Antioxidant Vitamins A & C, Calcium, Fiber


Equipment:

  • - Chef's Knife
  • - Grill or Large Grillpan
  • - Large Mixing Bowl
  • - Shallow Dish
  • - Tongs

What You Need:

  • - Coarse Salt & Freshly Ground Pepper

What We Send:

  • - Boneless, Skinless Chicken Breasts
  • - Fresh Sweet Corn Kernels
  • - Jalapeno & Cilantro
  • - Lemon Garlic Dressing
  • - Lime
  • - Queso Fresco
  • - Sliced Radish

What To Do:

Spicy Grilled Chicken with Mexican Corn Salad - Step 1

1. Flavor the Chicken: Heat grill to medium-high. Season chicken with salt and pepper. Place chicken in shallow baking dish. Cover with ½ packet Southwest Ranch. Turn to coat all sides

Spicy Grilled Chicken with Mexican Corn Salad - Step 2

2. Grill the Chicken: Grill chicken until cooked through, 5-6 minutes per side. Transfer to plate. Drizzle ½ packet Southwest Ranch over chicken. Set aside.

Spicy Grilled Chicken with Mexican Corn Salad - Step 3

3. Prepare the Corn Salad: Halve lime. Cut 1 half into wedges. In large bowl, toss together corn, cilantro & jalapeno, radishes, juice of ½ lime and 1 packet Lemon Garlic. Crumble queso fresco. Fold into salad.

Spicy Grilled Chicken with Mexican Corn Salad - Step 4

To Serve: Slice chicken and divide between two bowls with corn salad spooned alongside. Squeeze with lime at the last minute to brighten the flavor.