BBQ Chicken and Mexican Street Corn Salad Stuffed Sweet Potatoes

BBQ Chicken and Mexican Street Corn Salad Stuffed Sweet Potatoes

Tender roast sweet potatoes stuffed with smokey BBQ chicken and melted cheese topped with a Mexican street corn salad!

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ingredients

For the stuffed sweet potatoes:

• 4 small sweet potatoes
• 2 cups chicken, cooked and shredded or sliced
• 1/2 cup BBQ sauce
• 1/2 cup shredded Monterey Jack cheese, or cheddar
• 1/4 cup pickled red onions (link) (or fresh red onions)
• 1/4 cup guacamole (link) (or mashed/sliced avocado)

For the corn salad:

• 2 tablespoons butter
• 2 cups corn (about 3 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 2 tablespoons mayonnaise
• 2 green onions, sliced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• cayenne to taste
• salt and pepper to taste

directions

For the stuffed sweet potatoes:

1. Scrub the sweet potatoes clean, pat dry, poke with a fork a few times, place on a baking sheet and bake in a preheated 400F/200C oven until tender, about 45-60 minutes.
2. Cut the potatoes in half, mash the insides, top with the chicken mixed with the BBQ sauce, followed by the cheese, before returning to the oven until the cheese has melted, about 5 minutes.
3. Top the sweet potatoes with the corn salad, pickled red onions, and guacamole and enjoy!

For the corn salad:

4. Melt the butter in a heavy skillet over medium-high heat, add the corn and let it sit until charred, about 5-8 minutes, mix it up and let it char again, about 5-8 minutes, before removing from heat.
5. Mix the corn, jalapeno, mayo, green onion, cilantro, lime juice, cayenne, salt and pepper.

Nutrition Facts: Calories 322, Fat 20g (Saturated 7g, Trans 0), Cholesterol 56mg, Sodium 451mg, Carbs 34g (Fiber 3g, Sugars 14g), Protein 14g

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