Mexican Chicken Salad

Method

1. 01
   Step 1Prepare the chicken

   Pat dry the chicken breasts on both sides. Season with salt and pepper.

   Chicken breastSaltBlack pepper
2. 02
   Step 2Pan sear the chicken

   Pan sear the chicken breasts to get that extra boost of flavor instead of boiling. Cook until fully done.

   Note

   Pan searing instead of boiling adds a deeper flavor to the chicken.

   Chicken breast
3. 03
   Step 3Rest and chop chicken10 min

   Let the chicken rest for 10 minutes, then chop it up into bite-sized pieces.

   Chicken breast
4. 04
   Step 4Combine the salad

   Add a good chunk of mayo to the chopped chicken. Season with a little bit more salt, pepper, garlic powder, and onion powder. Add the chopped cucumber, tomato, red onion, cilantro, and sweet corn. Mix well.

   MayonnaiseSaltBlack pepperGarlic powderOnion powderCucumberTomatoRed onionCilantroCorn
5. 05
   Step 5Adjust consistency and serve

   If the salad is a little bit drier than you like, add some crema to loosen it up. Mix and serve.

   Note

   Adjust the amount of crema to your preferred consistency.

   Crema