Chicken Corn Salad Recipes

MEXICAN CHICKEN AND CORN SALAD

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.

CHICKEN AND CORN SALAD RECIPE BY TASTY

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!

POPCORN CHICKEN SALAD

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.

SOUTHWEST CHICKEN AND CORN BREAD SALAD

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.

CHICKEN, CORN, AND COUSCOUS SALAD

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.

BLACK BEAN, CORN & CHICKEN SALAD

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.).

CHICKEN PAILLARDS WITH CORN SALAD

Steps:

• Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
• Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
• Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.