Crispy Chicken Tender Elote Bowl
Servings: 4
Crispy PERDUE® CHEF REDI® NO ANTIBIOTICS EVER, Fully Cooked, Portioned Chicken Breast Tenders crown a colorful base of cilantro-lime rice and classic elote corn salad layered with avocado, cotija, fresh cilantro and tangy pickled red onion. A honey chipotle vinaigrette adds smoky heat and sweetness, delivering a fresh, street-inspired bowl with serious flavor appeal.
Ingredients
- 12 PERDUE® CHEF REDI® NO ANTIBIOTICS EVER, Fully Cooked, Portioned Chicken Breast Tenders (80663)
- 4 c. cilantro lime rice
- 2 c. elote corn salad
- 1 c. cotija cheese
- 1 c. avocado — diced
- ¼ c. cilantro — chopped
- ¼ c. radish — thinly sliced
- ½ c. pickled red onion
- 1 lime — cut into 8 wedges
- Honey chipotle vinaigrette
Honey Chipotle Vinaigrette
- 2 chipotle peppers in adobo
- ¾ c. vegetable oil
- 2 clove garlic — roughly chopped
- 3 tbsp. honey
- 3 tbsp. red wine vinegar
- 1½ tsp. salt
- ⅛ tsp. cumin
Elote Corn Salad
- 2 c. frozen corn — cooked
- 1 tbsp. mayonnaise
- 1 tbsp. sour cream
- ¼ c. crumbled cotija cheese
- zest of 1 lime
- 1 tbsp. lime juice
- 1 tbsp. fresh cilantro — chopped
- 1 tsp. chili powder
- ¼ tsp. garlic powder
- salt and pepper to taste
Instructions
Instructions for Chicken
- Preheat the fryer to 350 degrees.
- Fry chicken tenders until golden brown and the internal temperature reaches 145 degrees.
Instructions for Honey Chipotle Vinaigrette
- Place all ingredients into a blender and blend until smooth.
- Place in a bowl until ready to use.
Instructions for Elote Corn Salad
- Mix all ingredients together in a bowl and set aside.
Instructions for Bowl Build
- Add cilantro rice to the bottom of all 4 bowls.
- Top with elote corn salad, 3 chicken tenders per serving, cotija cheese, avocado, cilantro, radish and pickled red onion.
- Garnish with 2 lime wedges.
- Serve honey chipotle vinaigrette on the side.