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Editor's note
A 15-minute bowl meal gaining traction as a practical quick-dinner solution for busy home cooks. The creamy Greek yogurt-based dressing technique offers insights into moisture control and flavor layering in composed salads—applicable to restaurant sides and meal-prep concepts.
Ingredients
1.5 lb chicken breast, cubed
1 packet taco seasoning
1 tsp olive oil
1 cup uncooked rice
2 ears fresh corn, kernels removed
1 tbsp Greek yogurt
1 tsp mayo
Juice + zest of ½ lime
¼ tsp chili powder
1 tbsp olive oil
Salt, to taste
¼ cup chopped fresh basil or cilantro
¼ cup queso fresco
1 avocado, diced
2 tbsp pickled red onion
1. Cook rice according to package.
2. Toss cubed chicken with taco seasoning + olive oil. Sear in a hot skillet until golden and cooked through.
3. Whisk together Greek yogurt, mayo, lime juice/zest, chili powder, olive oil + salt.
4. Toss the dressing with the raw corn + pickled red onion. Let it sit for 10 minutes.
5. Gently fold in avocado, basil and cotija right before serving.
6. Build your bowls with rice, chicken and a BIG scoop of corn slaw.
