Chipotle Chicken With Corn Salad:

Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to make a special dish, Chipotle Chicken With Corn Salad:. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Chipotle Chicken With Corn Salad: is one of the most well liked of current trending foods on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. Chipotle Chicken With Corn Salad: is something that I have loved my whole life. They are fine and they look fantastic.

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As for the number of servings that can be served to make Chipotle Chicken With Corn Salad: is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Chipotle Chicken With Corn Salad: using 21 ingredients and 3 steps. Here is how you can achieve that.

If you're looking for a versatile dish to meal prep then this recipe is for you. It is bursting with flavor and can be served up in tacos, burritos, or in a delicious meal prep bowl! You can be enjoyed for lunch or dinner.
Enjoy !!
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Ingredients and spices that need to be Get to make Chipotle Chicken With Corn Salad::

1. 1 Tbsp oil
2. 1 lb boneless chicken cut into 1 inches pieces
3. 1 yellow onion, diced
4. 1 Tbsp chili powder or to taste
5. 1 tsp garlic powder
6. 1 tsp dried oregano
7. 1 Tbsp chipotle chilli paste or smoked paprika
8. 1 cup chicken broth
9. 2 Tbsp tomato paste
10. 🌻Corn Salad:
11. 2 cups sweet corn (fresh or Frozen)
12. 1 red bell pepper diced
13. 1/4 red onion finely diced
14. 1/2 jalapeño pepper, deseeded and finely diced
15. 1/2 cucumber cut into slices
16. Handful cherry tomatoes
17. 2 Tbsp chopped fresh coriander
18. 1 lime juice
19. 🌻Serving Suggestions:
20. 2 cups cooked brown rice / white rice (choice)
21. Salt and pepper to taste

Instructions to make to make Chipotle Chicken With Corn Salad:

1. In a large pan, heat the oil over medium-high heat. Add the chicken and cook, until it is no longer pink, about 5 to 6 minutes. Season with salt and pepper to taste. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Add the chili powder, garlic powder, dried oregano, and chipotle pepper / paste.
2. Cook, stirring, until they become fragrant, about 30 seconds. Add the chicken broth and tomato paste. Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has evaporated, about 2 to 3 minutes. Remove the chicken from the heat and set it aside.
3. 🌻Corn salad:
   
   In a large bowl, add the corn, bell pepper, red onion, jalapeño pepper, coriander, and lime juice. Season with salt and pepper to taste. Mix until everything is well combined.
   Serve immediately with the chicken and rice. Store in the refrigerator for up to 4 days.

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