Mexican Street-Corn-Style Chicken Salad Cups (No Corn)

Ingredients

• 1 lb Chicken breast
• 2 Romaine hearts
• 3 tbsp Lime juice
• 1 tbsp Olive oil
• 1/2 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 3/4 tsp Kosher salt
• 1/4 tsp Black pepper
• 2 tbsp Chopped cilantro
• 1/4 Diced red onion
• 2 tbsp Chopped pickles

Instructions

1. 1

   Season chicken with salt, pepper, cumin, and smoked paprika. Sear in olive oil over medium-high until browned, then cover and cook until done (about 8–10 minutes). Cool and dice.

2. 2

   Mix chicken with lime juice, cilantro, diced red onion, and chopped pickles.

3. 3

   Taste and adjust lime/salt for a tangy, street-corn-style profile.

4. 4

   Tear romaine into cups and spoon chicken salad into each.