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1
Combine all the DRY ingredients for the marinade preparation first.
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2
Blend sour cream and the La Costena In Adobo Sauce Chipotle Peppers in a food processor to make into a creamy spread. Put in refrigerator until time to serve.
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3
Mix about 1/2 teaspoon of the marinade powder, before adding olive oil, to the shredded queso cheese. Toss the cheese and powder to mix well.
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4
Add olive oil to the marinade, then add chicken to a sealable glass container, or in a zip lock bag.
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5
Let marinade in refrigerator for at least 1 hour.
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6
Slice the peppers for the chicken preparation in thin slices to lay on top of the chicken.
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7
Cube the Sweet Potatoes.
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8
Dice the other halves of the peppers.
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9
Preheat oven to 425.
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10
Add cut sweet potatoes to a bowl. Toss with 1 tbsp olive oil, 1 tsp Tajin Clasico Seasoning, salt & pepper to taste.
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11
Spread sweet potatoes on baking sheet in a single layer & bake for 30-35 minutes, stirring every 10 minutes. They are done when crisp on the outside and tender on the inside.
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12
Lay chicken breasts on another sheet pan, and lay the long slices of peppers across the chicken in a diagonal pattern. sprinkle the Queso cheese mixture over each piece of chicken. Cook until internal temperature of the chicken reaches 165 degrees. It is best to use an electronic probe style thermometer with an alarm for this effort. You don't want to under or over cook the chicken.
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13
While the sweet potatoes and chicken are roasting in the oven, add corn to a non-stick skillet and dry roast until browned, stirring occasionally. Approx. 10-15 minutes Time will vary depending upon if you use fresh or frozen corn.
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14
Add all the chopped peppers and vegetables, along with corn to a large serving bowl and toss.
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15
Once the sweet potatoes are roasted, remove from oven, let cool for 5 mins, then add to serving bowl with all other ingredients.
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16
Pour dressing over salad, toss gently until combined. Serve room temperature.
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17
Serve with the garnishes and the chipotle mayonnaise sauce on the side.
