Ingredients
Equipment
Method
Cook the Protein
- Season chicken with salt, pepper, and oil. Grill or sear in a hot skillet for 5-6 minutes per side until dark sear marks form and internal temp is 165°F (74°C).
- Let chicken rest for 5 minutes, then cube into 1-inch (2.5cm) pieces.
Prepare the Corn and Dressing
- In the same skillet, toast corn kernels over high heat until fire-roasted and golden-brown with charred spots (about 5 minutes).
- Whisk Greek yogurt, lime juice, and a pinch of salt until smooth and pourable.
Assembly
- Place romaine in a bowl. Arrange chicken, charred corn, diced peppers, and onions in distinct sections on top.
- Zigzag the lime crema across the top. Finish with cotija cheese, chopped cilantro, and a dusting of chili powder.
Nutrition
Notes
Use a squeeze bottle for the crema to get that perfect zigzag look.
Soak onions in ice water to remove their harsh bite.
Soak onions in ice water to remove their harsh bite.
