Street Corn Chicken Salad (Print Version)

# Ingredients:

01 - 1 red bell pepper.
02 - 1 red onion.
03 - 1 jalapeño pepper.
04 - 16 oz frozen corn kernels (about 2 1/2 cups).
05 - Olive oil cooking spray.
06 - 1 teaspoon kosher salt, divided.
07 - 4 cups cooked chicken breast, chopped.
08 - 1/2 cup light mayonnaise.
09 - 1/2 cup plain nonfat Greek yogurt.
10 - 1 lime, zested and juiced.
11 - 1/2 teaspoon ground cumin.
12 - 1 teaspoon paprika.
13 - 2 teaspoons chili powder.
14 - 1 bunch green onions, chopped.
15 - 1/2 cup fresh cilantro, chopped.
16 - 1.5 ounces Cotija cheese, crumbled.

# Instructions:

01 - Heat oven to 400°F. Chop bell pepper, red onion, and jalapeño.
02 - Spread vegetables and corn on baking sheet. Spray with oil, sprinkle with salt. Roast 20-25 minutes until tender and lightly browned.
03 - Mix mayo, yogurt, lime zest and juice, cumin, paprika, salt, and chili powder in a large bowl.
04 - Add chopped chicken, roasted vegetables, scallions, and cilantro to the dressing. Toss well.
05 - Top with crumbled Cotija cheese before serving.

# Notes:

01 - Can be served over greens or in wraps.
02 - Great for meal prep.
03 - Uses Greek yogurt to reduce calories.

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