Festival Classic Lunch: Famous Street Food Copycat with a Twist

Allergens

Gluten, Dairy, Soy

Ingredients

• 6 boneless, skinless chicken breasts
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons garlic powder
• 1 tablespoon ground cumin
• Salt and pepper to taste
• 6 ears of corn, husked and silks removed
• 2 cups pineapple, chopped
• 2 cups mango, chopped
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño pepper, seeds removed and minced
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. In a large resealable plastic bag, combine chicken breasts, olive oil, lime juice, garlic powder, cumin, salt, and pepper. Seal the bag and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Preheat grill to medium high heat. Grill corn, turning occasionally, until tender and slightly charred, about 10 15 minutes. Remove from grill and set aside.
3. Grill marinated chicken breasts over medium high heat for 6 7 minutes per side or until cooked through. Let rest for a few minutes before slicing.
4. In a large bowl, combine pineapple, mango, avocado, red onion, jalapeño, and cilantro. Gently toss to combine.
5. In another small bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt, and pepper until smooth.
6. To serve, place grilled corn on a platter, top with sliced chicken, and drizzle with pineapple mango salsa. Serve avocado lime dressing on the side for dipping.

Chef’s Insight

Marinating the chicken breasts in olive oil, lime juice, and spices helps to tenderize the meat and infuse it with bold flavors.

Notes

This Festival Classic Lunch captures the essence of a lively festival atmosphere with its bold flavors and enticing textures.