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
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
SWEET AND SPICY BBQ CHICKEN WITH CORN SALAD
This BBQ sauce packs a powerful punch of vitamins and antioxidants from the mango, raisins and sundried tomatoes. Try it with grilled pork chops too.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the smoothies, combine 2 cups of the yogurt, 2 cups ice, 1 cup of the mango and all of the honey in a blender, and blend until very smooth. Divide among four glasses and refrigerate until ready to serve. Rinse out the blender.
- Preheat the grill to medium-high heat. Combine the remaining 1 cup mango, 1/4 cup water, 1/4 cup of the vinegar, the raisins, olive oil, cayenne, tomatoes and garlic in a microwave-safe bowl. Cover with a piece of plastic wrap and microwave until the tomatoes are soft, about 3 minutes. Let cool slightly and puree in a blender. Transfer to a small bowl. Set aside 2 tablespoons for the dressing, the rest will be used for tossing with the chicken.
- Place the corn on the grill, cover and cook, turning as needed, until nicely charred, about 10 minutes. Remove and keep warm.
- Turn the grill down to medium and brush the grates with some of the oil. Toss the chicken thighs with half of the remaining sauce and 1/2 teaspoon salt. Arrange on the grill and cook until nicely marked and the internal temperature registers 170 degrees F on an instant-read thermometer, 8 to10 minutes per side. Baste a few times with the remaining sauce while grilling.
- While the chicken cooks, whisk together the remaining 2 tablespoons yogurt, the reserved 2 tablespoons sauce, the remaining 1 tablespoon vinegar, 1 tablespoon water and 1/4 teaspoon salt in a large bowl. Toss the mixed greens and carrots together. Divide the chicken, corn and salad among four dinner plates. Drizzle the greens with the reserved dressing. Serve each plate with a mango smoothie.
Nutrition Facts : Calories 600 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 670 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 45 grams, Sugar 47 grams
FRESH CORN SALAD
This salad is wonderful made with fresh corn on the cob. You can add crumbled feta cheese, grilled shrimp, or chicken to make it an entrée.
Provided by Abby Girl
Categories Corn
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients in a large bowl, stirring with a whisk.
- Add corn and remaining ingredients, stirring to combine.
- Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 99.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.5, Sodium 34.6, Carbohydrate 17.2, Fiber 2.4, Sugar 3.1, Protein 3.5
DOROTHEA'S CORN SALAD
Dorothea's Corn Salad - the perfect summer side dish! Recipe from Reese Witherspoon's Grandmother. Corn, tomatoes, green onions, fresh herbs tossed in a homemade dressing made with white wine vinegar, lime juice, Dijon mustard, salt, pepper, honey, shallot, and olive oil. Can make in advance and refrigerate for later. Great for all your summer potlucks!
Provided by Plain Chicken
Time 15m
Number Of Ingredients 14
Steps:
- Combine the vinegar, lime juice, mustard, salt, pepper, honey, and shallot in a mason jar. Let stand for 10 minutes to soften the shallot. Add the olive oil to the jar. Place the lid on the jar and shake vigorously for 30 seconds to combine the dressing.
- In a large bowl combine the corn, chopped tomatoes, green onions, and herbs. Add the dressing and toss well.
- Can serve the salad immediately at room temperature or cover and refrigerate.
CHICKEN SALAD I
This chicken salad recipe could almost be a full meal.
Provided by Onesky
Categories Salad
Time 2h25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a mixing bowl, combine the potatoes, chicken, peas and corn.
- Add enough salad dressing to coat, mix well. Top with sliced tomatoes, cover and refrigerate for 2 hours. Season with salt and pepper to taste.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 52.8 g, Cholesterol 75.7 mg, Fat 25.3 g, Fiber 6.9 g, Protein 24.2 g, SaturatedFat 4.7 g, Sodium 790 mg, Sugar 13.7 g
SUMMER CORN SALAD
This Summer Corn Salad definitely can enjoyed all year round! It's a fresh corn salad made with onion, bell pepper, avocado, and corn! Fresh or frozen corn will work!
Provided by Alyssa Rivers
Categories Salad
Time 30m
Number Of Ingredients 11
Steps:
- Whisk dressing ingredients together and set aside.
- Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
- Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
- Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 8 g, Calories 144 kcal, Carbohydrate 4 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 10 mg, Fiber 2 g, Sugar 1 g
FRESH CORN SALAD
People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides-and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
FRESH CORN SALAD
Fresh Corn Salad with black beans, avocado, tomatoes and a zesty chili-lime dressing. This easy corn salad recipe is one of the best summer side dishes!
Provided by Kristine Rosenblatt
Categories Side Dish
Time 40m
Number Of Ingredients 14
Steps:
- Heat grill to medium heat. Remove husks and silks from corn; rinse and pat dry. Wrap each ear of corn in foil and grill for about 15 minutes, until tender when pierced with a knife, turning every 5 minutes. Let stand wrapped in foil for 5 minutes. Unwrap carefully as the corn will be very hot. Let cool.
- While the corn cools, make the dressing. Whisk together all dressing ingredients in a small bowl. Set aside.
- Once corn is cool, carefully use a sharp knife to slice the kernels off the cob. Place corn kernels in a large bowl.
- To the bowl with the corn, add the black beans, tomatoes, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine. Stir in the Cotija cheese. If serving the salad within 2 hours, you can stir in the avocado now. Otherwise, wait and add the avocado right before serving. Salad is best if chilled for at least 2 hours before serving.
Nutrition Facts : ServingSize 1 /6 recipe, Calories 286 kcal, Carbohydrate 30 g, Protein 10 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 646 mg, Fiber 9 g, Sugar 6 g
CORIANDER CHICKEN WITH TOMATO CORN SALAD
Make and share this Coriander Chicken With Tomato Corn Salad recipe from Food.com.
Provided by appleydapply
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare the chicken:.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken.
- Add chicken to pan; cook 5 minutes on each side or until done.
- To prepare salad:.
- Combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.
FRESH CORN SALAD
This Fresh Corn Salad is made with whole kernels, cut right off the cobs, juicy and plump tomatoes and crisp, refreshing cucumber. Simple vinaigrette ties the ingredients together into a delicious summer salad! Serve it with grilled chicken or pork.
Provided by Anna
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Cutting the corn off the cobs: place the cleaned cob in a bowl, standing upright on it's top and sliding the knife down, cut off the kernels.
- Chop cucumber, tomatoes and onion and place in a big bowl with corn.
- Mix vinegar, oil and seasoning in a small jar. Shake to mix.
- Pour over veggies and toss together.
- Serve right away or refrigerate until ready to serve.
Nutrition Facts : Calories 145 kcal, Carbohydrate 18 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
MEXICAN STREET CORN CHICKEN SALAD
Whether you choose to eat this as a sandwich on naan bread, on regular bread, or with corn chips, it is a delicious mix of street corn flavors that you can make a meal out of.
Provided by Kendell
Number Of Ingredients 17
Steps:
- Heat a gas grill or interior grill pan over medium-high heat. Oil the corn and season it with salt and pepper. Massage the oil and seasoning into the corn and cook on the preheated grill until cooked through and slightly charred, 7-10 minutes. Let the corn cool enough to be handled and using a sharp serrated knife remove the kernels from the cob and reserve for later.
- I used leftover chicken for this, but if you need cooking instructions for it, click the link below for my greek chicken recipe and add a little chili lime seasoning to it.
- In a large bowl place the red onion and lime juice in it and stir to combine. When the onion pieces turn pink add the cotija, jalapeño, green onions, avocado, chicken, and chili lime seasoning. Gently fold to combine trying not to smash the avocado.
- Top the mixture with the cilantro, mayo, and corn kernels. Mix just until the mayo is combined.
- To assemble sandwiches, layer a lettuce leaf on a piece of naan bread, top with the chicken salad mixture, tomato, and more avocado if desired.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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