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Inspired by Mexican-style street corn, this multi-colored salad folds in fresh beans and juicy tomatoes, punctuated with lime, chile, and cheese. For a hit of protein, top it off with slices of juicy chicken.
Makes 3 servings
20 minutes active time
30 minutes total time
Notes: Depending on seasonal availability, you might receive romano beans or green beans. The chicken may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: eggs, milk, soy.
What You Get
Romano beans or green beans (see note below)
Chicken breast (see note below)
Chile limón spice
Crumbled feta cheese
What You'll Need
Preheat the oven to 450°F. Shuck the corn and cut the kernels from the cob. Trim the beans and cut them into bite-size pieces. Slice the tomatoes into bite-size wedges. Pick a handful of cilantro leaves and toss the stems. Remove the chicken from the packaging and pat dry with paper towels. Sprinkle with 1 teaspoon of the chile limón spice and season both sides with salt.
In an ovenproof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken and sear until golden, about 3 minutes. Flip the chicken and transfer the pan to the oven and roast until the chicken is golden and no longer pink at the center, 12 to 15 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice across the grain.
Meanwhile, in a large cast-iron skillet over medium-high heat, warm 2 tablespoons olive oil. Add the beans and fry undisturbed until blistered on the first side, about 3 minutes. Stir and continue to cook until the beans are tender-crisp, 3 to 4 minutes longer. Transfer the beans to a large bowl.
Return the pan to the heat, and add 1 tablespoon olive oil. Add the corn and cook until golden, 3 minutes. Add to the bowl and let cool, 5 minutes.
To the bowl, add the tomatoes, the juice of 1 lime, season to taste with salt, and toss to combine.
Pile the salad on plates, drizzle with the aioli, and top with the feta and pepitas. Sprinkle with the remaining chile limón spice, scatter with the cilantro leaves. Top with slices of chicken, and serve.