YOUR SOLIN GENERATED RECIPE
Mexican Street Corn Pasta Salad
Whole wheat pasta tossed with grilled chicken and charred corn in a creamy, zesty Greek yogurt dressing that delivers a satisfying crunch.
INGREDIENTS
3 oz chicken breast
0.5 cup whole wheat pasta
0.5 cup corn kernels
0.5 cup non-fat Greek yogurt
0.5 oz cotija cheese
1 tbsp lime juice
0.25 cup red onion
0.25 cup fresh cilantro
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Boil the whole wheat pasta in salted water until al dente, then drain and set aside to cool.
Season the chicken breast with salt and pepper, then grill or pan-sear until fully cooked and slice into bite-sized pieces.
Char the corn kernels in a dry skillet over medium-high heat until golden brown and fragrant.
In a large bowl, whisk together the Greek yogurt, lime juice, chili powder, salt, and pepper to create the creamy dressing.
Add the cooked pasta, sliced chicken, charred corn, diced red onion, and chopped cilantro to the bowl.
Toss everything together until well-coated, then top with crumbled Cotija cheese and serve chilled.