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
SOUTHWEST CHICKEN AND CORN BREAD SALAD
This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.
Provided by Shirley
Categories Salad
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Mix ranch dressing and salsa together in a small bowl.
- Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g
GRILLED CHICKEN AND CHARRED CORN SALAD
This is the perfect salad for any time of the year. Inspired by a recipe in Canadian Living magazine.
Provided by Dawn
Categories Salad Green Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
- Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
- Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
- Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
- Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 20.9 g, Cholesterol 67.2 mg, Fat 17.5 g, Fiber 7.1 g, Protein 30.8 g, SaturatedFat 2.9 g, Sodium 136.9 mg, Sugar 7.4 g
POPCORN CHICKEN SALAD
Here's a refreshing salad that's great for lunches at work from Teresa Wilkins-Reckard in Monroe, Indiana. "I can mix up the dressing at home, then pick up enough salad ingredients at the store to last for several days," she notes. "My family and friends like it, too. And variations are easy to make." -
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Bake chicken according to package directions. Meanwhile, for dressing, in a small bowl, whisk the mayonnaise, honey, vinegar, mustard and oil until smooth., Divide lettuce between two plates; top with the peas, bean sprouts, oranges, chicken and noodles. Drizzle with dressing.
Nutrition Facts : Calories 490 calories, Fat 25g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 938mg sodium, Carbohydrate 55g carbohydrate (24g sugars, Fiber 4g fiber), Protein 13g protein.
CHICKEN, CORN, AND COUSCOUS SALAD
I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four.
Provided by Kitty Z
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the curry powder, mustard, and vinegar.
- Season with salt and pepper.
- Whisk in 3 tbsp of oil and set aside.
- Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
- Remove from heat, add couscous, and let sit covered for about 5 minutes.
- Heat the remaining oil in a skillet over medium heat.
- Cook the chicken until just done; the time will depend on how big your chicken pieces are.
- Remove the chicken to another dish and keep warm.
- Add the onion to the skillet and cook until softened, about 5 minutes.
- Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
- Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
- Combine chicken, corn mixture, and couscous.
- Add curry mixture and cilantro and toss to combine.
Nutrition Facts : Calories 829.6, Fat 42.3, SaturatedFat 7.9, Cholesterol 92.8, Sodium 160.7, Carbohydrate 75.2, Fiber 7.5, Sugar 2.6, Protein 41.8
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
BARLEY SALAD WITH CHICKEN AND CORN
Barley, a whole grain, makes this salad with corn satisfying; chicken is a great source of lean protein. If you like, try quick-cooking barley, which will be ready in 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
- Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
- In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.
Nutrition Facts : Calories 409 g, Fat 13 g, Fiber 13 g, Protein 16 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
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- Heat a grill pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, skin side down, to pan; grill until skin is crispy and browned, 5 to 6 minutes. Turn and grill until a thermometer registers 165°F, 6 to 7 minutes.
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- Heat large pan and add oil. Add onions and garlic and cook until translucent, 1-2 minutes.Add chicken and cook on medium heat for about 3-5 minutes or until it starts to turn white. Add the corn kernels, bell pepper, Worcestershire, salt, black pepper, paprika and ground cumin.Continue cooking chicken until it’s completely cooked. Remove from heat, transfer chicken to a large bowl and allow to cool completely.
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