Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Chop the bell pepper, onion, and jalapeno. Line the baking sheet with the bell pepper, onion, jalapeno, and corn. Spritz with olive oil spray and season with salt and pepper.
Bake for 25 minutes to roast the vegetables then remove from the oven and let cool.
While the veggies roast, combine the mayo, yogurt, lime zest, lime juice, ½ tsp cumin, 1 tsp paprika, ½ tsp salt, and 2 tsp chili powder to a bowl. Whisk to combine and refrigerate until ready to use.
Once the veggies are roasted and cooled, add to a large mixing bowl. Add the chopped chicken, green onion, and cilantro, and toss to combine. Add the dressing and toss to coat.
Crumble the cotija cheese and add about 75% and toss to combine. Pour into a serving bowl and garnish the remaining crumbled cotija over the top. Serve and enjoy!
Any leftovers should be stored in an airtight container in the fridge.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Chop the bell pepper, onion, and jalapeno. Line the baking sheet with the bell pepper, onion, jalapeno, and corn. Spritz with olive oil spray and season with salt and pepper.
Bake for 25 minutes to roast the vegetables then remove from the oven and let cool.
While the veggies roast, combine the mayo, yogurt, lime zest, lime juice, ½ tsp cumin, 1 tsp paprika, ½ tsp salt, and 2 tsp chili powder to a bowl. Whisk to combine and refrigerate until ready to use.
Once the veggies are roasted and cooled, add to a large mixing bowl. Add the chopped chicken, green onion, and cilantro, and toss to combine. Add the dressing and toss to coat.
Crumble the cotija cheese and add about 75% and toss to combine. Pour into a serving bowl and garnish the remaining crumbled cotija over the top. Serve and enjoy!
Any leftovers should be stored in an airtight container in the fridge.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.