MEXICAN CHICKEN AND CORN SALAD
A delicious and easy-to-prepare twist on the typical salad.
Provided by Iron Chef Donatella Arpaia
Categories Trusted Brands: Recipes and Tips Libby's Fruits & Vegetables
Time 25m
Yield 1
Number Of Ingredients 13
Steps:
- Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
- Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
- Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
- In separate small bowl whisk together lime juice, olive oil, salt and pepper.
- Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
- Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
- Serve salad with tortilla chips or add them into salad.
Nutrition Facts : Calories 989.2 calories, Carbohydrate 46.1 g, Cholesterol 67.5 mg, Fat 76.8 g, Fiber 10.2 g, Protein 35.7 g, SaturatedFat 10.7 g, Sodium 1042.6 mg, Sugar 2.4 g
CHICKEN AND CORN SALAD RECIPE BY TASTY
Here's what you need: olive oil, lemon juice, salt, pepper, paprika, chili powder, roasted red pepper, chicken breast, oil, romaine lettuces, corn, black beans, jalapeño, red onion
Provided by Iván Emilio Albino
Categories Lunch
Yield 3 servings
Number Of Ingredients 14
Steps:
- Blend the roasted red peppers with lemon juice, olive oil, salt, pepper, and paprika.
- Infuse the chicken breast with a preferred oil, salt, pepper and chili powder.
- Bake the chicken breast for 20 minutes at 400 F.
- Slice three heads of romaine and add it to a salad bowl, along with corn, drained black beans, diced chicken, red onion, and a jalapeno, toss the salad.
- Pour the dressing over the tossed salad.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 51 grams, Fat 44 grams, Fiber 16 grams, Protein 29 grams, Sugar 10 grams
FRESH CORN SALAD RECIPE BY TASTY
Here's what you need: red onion, olive oil, lemon, kosher salt, sugar, corn, roma tomato, avocado, freshly ground black pepper
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
- Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
- Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
- Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
- Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 52 grams, Fat 27 grams, Fiber 11 grams, Protein 8 grams, Sugar 15 grams
GRILLED POTATO AND CORN SALAD
Corn salad and potato salad are two summer classics. I smashed 'em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.
Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 347mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
ZESTY SOUTHWEST CORN SALAD
Easy and delicious, this salad is refreshing with your summer grilled dishes.
Provided by CookingQueen
Categories Corn Salad
Time 20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine corn, tomatoes, bell pepper, and onion in a large bowl.
- Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g
CHICKEN AND CORN SALAD
Make and share this Chicken and Corn Salad recipe from Food.com.
Provided by ellie_
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place bulgur in a large bowl and cover with enough boiling water to cover by 1 inch. Cover and let stand for 20 minutes or until bulgur is softened. Stain and press down with a spoon to remove excess water.
- Return bulgur to bowl and add chicken, corn parsley and mint.
- In a jar combine remaining dressing ingredients (lemon juice - pepper) and shake well.
- Pour dressing over salad and toss.
Nutrition Facts : Calories 324.1, Fat 14.6, SaturatedFat 2.5, Cholesterol 39.4, Sodium 278.5, Carbohydrate 33.2, Fiber 6.7, Sugar 2.4, Protein 18.4
CHICKEN AND CORN SALAD
Number Of Ingredients 8
Steps:
- 1. Combine chicken, corn, tomatoes, peppers and green onions. Stir in mayonnaise to moisten. Sprinkle with salt and pepper to taste. Serve on lettuce.
Nutrition Facts : Nutritional Facts Serves
BLACK BEAN, CORN & CHICKEN SALAD
Delicious salad that can be served warm or cold. I serve it with olive oil tortillas and sour cream. I think that I found this recipe in a magazine a few years back. Truly delicious, and very healthy.
Provided by Jake and Aimee
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare all vegetables.
- Dice chicken (I usually cook the chicken while I am preparing the vegetables, then I dice it while it's warm).
- In a large bowl, mix all ingredients together.
- Let it sit for a few minutes. (The warmth of the chicken will heat the salad and help the flavors to marry quickly. You can let this sit for about 10 mins or put it in the fridge overnight.).
- Stir to redistribute the ingredients.
- Serve with tortillas (avocado & sour cream go well too.).
Nutrition Facts : Calories 570.9, Fat 9.2, SaturatedFat 2.4, Cholesterol 71.4, Sodium 84.5, Carbohydrate 79.7, Fiber 21.9, Sugar 4.7, Protein 47.8
GRILLED CHICKEN AND CORN SALAD
Hot grilled chicken breasts and corn cut fresh from the cobs are dressed with a cilantro-lime ranch dressing in this tasty salad.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Blend dressing, cilantro, lime zest, juice and jalapeño peppers in blender until smooth. Pull back corn husks, leaving husks attached at bottom of each ear. Remove and discard silk. Rinse corn; rewrap with husks.
- Grill corn 10 to 15 min. or until tender, turning frequently. Meanwhile, grill chicken 7 to 8 min. on each side or until done (165°F). Cool corn and chicken 5 min.
- Cover platter with lettuce; top with red peppers. Slice chicken; arrange over salad. Cut corn kernels from cobs; sprinkle over salad. Top with dressing mixture and avocados. Serve with crackers.
Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 38 g
SOUTHWEST CORN AND CHICKEN SALAD
Whether you make our easy southwest chicken salad with corn for a potluck or tuck it into lunch boxes on weekdays, this tasty salad is fast, fresh, flavorful and delicious! We're serious about how quick this dish is-thanks to ingredients like frozen corn and Betty Crocker™ Southwest Style Corn Suddenly Deli Salad Starter Kit, it comes together in just 15 minutes! We'd say that makes it a must-try.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 7
Number Of Ingredients 7
Steps:
- In medium bowl, combine vegetable blend (from kit) and 1/2 cup boiling water. Let stand 5 minutes; drain.
- Cook frozen corn according to package directions; drain if necessary.
- In large bowl, stir together sour cream, 1/4 cup water and the dressing mix (from kit); stir in chicken and jalapeño chile.
- Stir in corn, vegetable blend and cheese. Serve immediately, or refrigerate.
Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize About 1/2 Cup, Sodium 340 mg, Sugar 4 g, TransFat 0 g
CHICKEN AND CORN SALAD
Number Of Ingredients 9
Steps:
- Combine chicken, corn, tomatoes, peppers and green onions. Stir in mayonnaise to moisten. Sprinkle with salt and pepper to taste. Serve on lettuce with a basket of corn chips.
Nutrition Facts : Nutritional Facts Serves
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- Once chicken is cool, add the dressing and stir to combine evenly. Chill the chicken salad for about 2-3 hours before serving.
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