Street Corn Salad

Ingredients:

1 bag of Romaine
1 bag of Baby spinach
2 chicken breasts
2 cup of corn
2 radishes
1/4 cup of mexican crema
1/2 cup of salted pepitas or sunflower seeds
1/2 cup cotja cheese
1 bunch of cilantro
1 lime

Instructions:

1. Zest lime then juice half of the lime, cutting the remaining into wedges. Stir in 2 tablespoons oil, 1 teaspoon Tex-Mex spice, ½ teaspoon salt, and a few grinds of pepper. Thinly slice radish.

2. In a small bowl, whisk to combine crema and 2 tablespoon of the lime marinade, season to taste with salt and pepper.

3. Pat chicken dry and cut into strips. Put chicken in bowl with remaining marinade and coat the chicken. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned on the bottom, about 3 minutes. Continue cooking until cooked through, about 2 minutes more. Remove chicken from skillet.

4. With same skillet, turn heat up to high and add corn in one layer and cook, until browned on one side, 2–3 minutes. Stir and cook for a minute longer then season to taste with salt and pepper.

5. Toss spinach and romaine with juice from 1 lime wedge, a drizzle of oil, and a pinch of salt. Divide romaine and spinach mix between bowls topped with chicken, corn, radishes, pepitas, cotja, and cilantro. Drizzle with lime crema and serve with any lime wedges.