Grilled Chicken and Elotes-Inspired Salad

Seasonal Ingredients

High Protein

with Sweet Potatoes

10 min

Difficulty: 2/3

Mexican

Ingredients: Corn • Sweet potato • Chicken thighs • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic • Green onion.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Zester

Small Bowl

Medium Bowl

Colander

Tags

High Protein

Summer-essentials

Ingredients

Chicken Thighs

270 g

Sweet Potato

2 unit(s)

Corn on the Cob

1 unit(s)

Garlic, cloves

1 unit(s)

Green Onion

1 unit(s)

Lime

0.5 unit(s)

Tomato

1 unit(s)

Mayonnaise

4 tbsp

Mexican Seasoning

8 g

Feta Cheese, crumbled

0.25 cup

Oil

2 tbsp

Salt

0.25 tsp

Sugar

0.13 tsp

Pepper

0.25 tsp

Preparation

Before starting, wash and dry all produce.
Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
Quarter sweet potatoes lengthwise.
To a large pot, add sweet potatoes, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium-high. Simmer for 6-7 min, uncovered, until almost tender.
Drain and set aside.

Meanwhile, husk corn.
Peel, then mince or grate garlic.
Thinly slice green onion.
Zest, then juice half the lime. Cut any remaining lime into wedges.
Cut tomato into 1-inch pieces.
Pat chicken dry with paper towels.
To a small bowl, add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.

To a medium bowl, add chicken, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
To one side of the grill, add corn.
Close lid and grill for 12-14 min, turning corn occasionally, until tender and grill marks form.
Meanwhile, add chicken to the other side of the grill.
Grill chicken for 5-6 min per side, until cooked through.**
Transfer corn and chicken to a parchment-lined baking sheet.

Meanwhile, transfer sweet potatoes to a plate. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.
Grill sweet potatoes next to corn for 3-4 min per side, until tender.
Transfer sweet potatoes to the same baking sheet with corn and chicken.

To another medium bowl, add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli.
When corn is cool enough to handle, place corn on its side, then cut kernels from cob, turning cob as you go.
Add corn to the bowl with tomatoes. Season with salt and pepper, then toss to combine.