Corn and Chicken Salad Subs
This chicken salad is loaded with corn and other esquites ingredients and tastes so good packed into this sub
Servings: 4 subs
Calories: 1117kcal
Ingredients
Chicken corn salad
- salt, pepper, olive oil
- 2 chicken breasts
- 8 ears corn
- 1 cup mayo
- 4 limes (juice of)
- 1 tablespoon mustard
- 2 cloves garlic grated
- 3 fresno chili peppers seeds removed, minced
- 4 scallions diced
- 3/4 cup crumbled cotija cheese
- 1 bunch cilantro large stems removed, chopped
- 1 teaspoon mexican chili powder
- 1 teaspoon tajin
- ancho and gochugaru chili powders optional
Sandwiches
- 2 avocados
- lime and salt
- 4 sub rolls
- 8 slices american cheese
- 2 tomatoes
Instructions
Chicken corn salad
- Heavily season the chicken with salt and pepper and add to a frying pan with a little oil. Cover and cook on medium heat to brown on both sides and cook through.
- Preheat the broiler to high. Season the corn with oil, salt, and pepper. Place on a baking sheet and broil to brown on all sides.
- When the corn and chicken are cooled, chop the corn off the cob, and dice up the chicken. Add to a large bowl.
- Add in all the remaining salad ingredients and stir to combine. Taste and add salt, pepper, or more chili powders as needed. Set aside until ready to use.
Sandwiches
- Mash the avocados and stir in some lime and salt.
- Warm the bread under the broiler and slice it open.
- Spread avocado on one side and add the tomatoes. Add cheese to the other side.
- Load the sandwiches up with the chicken and corn salad.
- You can serve now, but I like to wrap them in parchment paper first to form them before serving.
Nutrition
Calories: 1117kcal | Carbohydrates: 56g | Protein: 45g | Fat: 82g | Saturated Fat: 21g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1866mg | Potassium: 1273mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1689IU | Vitamin C: 43mg | Calcium: 651mg | Iron: 13mg