Street Corn Chicken Salad

Ingredients:

Directions:

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. 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.
3. Bake for 25 minutes to roast the vegetables then remove from the oven and let cool.
4. 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.
5. 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.
6. 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!
7. Any leftovers should be stored in an airtight container in the fridge.

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