Mexican Street Corn Chicken Salad

WHIPPED COTTAGE CHEESE:

1. In a blender add a 1 small container of cottage cheese and mix until whipped and creamy, place in the fridge until ready to use. 

ELOTE AIR FRYER CHICKEN

1. Cut the chicken breast into 3-4 inch pieces/strips and add to a large bowl
2. Add the avocado oil, lime zest, lime juice and all of the seasonings listed under the Elote Air Fryer Chicken section
3. Mix everything very well to coat the chicken evenly
4. Let the chicken rest/marinate for about 10-15 minutes on the counter
5. Preheat an air fryer to 400 degrees
6. Place the chicken into the air fryer in batches, do not over crowd the air fryer basket/tray.
7. Cook for 10-12 minutes or until internal temperature reaches 165
8. Set aside to rest and continue air fryer the rest of the chicken
9. Once all of the chicken is cooked, let cool completely

ELOTE DRESSING:

1. In a small bowl combine all of the ingredients for the dressing and place into the fridge until ready to use

CHICKEN SALAD ASSEMBLY

1. Chop up 2 cups of the cooked elote air fryer chicken and place into a large bowl
2. Add the 1 1/2 cups of roasted corn, 3/4 cup loosely packed cilantro, 1/2 cup of thinly sliced scallions, the elote dressing, zest/juice of one lime and 1/2 cup of the Cotija cheese
3. Mix and add salt and pepper to taste

7 servings at 1/2 cup portions (PACKED)