Cold Corn Salad Recipe Pioneer Woman Recipe For Chicken

CHICKEN SALAD

Steps:

• Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
• Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
• Chop all of your fruits and veggies and place them in a bowl with the chicken.
• In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
• Add the dill (or oregano or cilantro...whatever makes your skirt fly up) and if you're feeling a bit brazen throw in a dash of cayenne pepper!
• When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
• Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon-you'll love it!

SUMMER CHICKEN SALAD

Steps:

• For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
• Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
• Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
• For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
• Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
• Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.

COLD CORN SALAD

Steps:

• In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

GRILLED CHICKEN SALAD WITH FETA, FRESH CORN, AND BLUEBERRIES

Steps:

• Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch uniform thickness. Season chicken with salt and pepper. Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Remove from pan. Allow to cool. With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt!Slice chicken on the bias to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; should be light!At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

CORN SALAD

Steps:

• For the corn: Prepare a grill for medium-high heat.
• Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
• For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
• Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

PIONEER WOMAN MEXICAN STREET CORN SALAD

Steps:

• Remove the corn from the cob. I got about 4 cups of corn from 5 ears. You may also use canned corn or frozen corn. No need to thaw frozen corn.
• In a large skillet, heat the olive oil over high heat. Stir the corn around. Cook for 3 to 5 minutes or until the corn starts to char, that's why we're using high heat. If you are using frozen corn, you will need to cook it for a few minutes longer to get the right charred bits.
• Transfer the corn to a large bowl and let it cool for a few minutes.
• Add the remaining ingredients to the same bowl. Combine everything well. Adjust the lime juice, salt, and pepper to taste.
• Garnish with additional cheese and cilantro, if desired.