Mexican Chicken And Corn Salad Recipes

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MEXICAN CHICKEN AND CORN SALAD



Mexican Chicken and Corn Salad image

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

1 boneless, skinless chicken breast half
Kosher salt, to taste
1 pinch Freshly ground black pepper, to taste
1 pinch Smoky paprika
1 tablespoon olive oil
4 cherry tomatoes, quartered
1 cup chopped lettuce
¼ cup cooked black beans, rinsed and drained
1 (4 ounce) Libby's® Sweet Corn Vegetable Cup
1 lime, juiced
¼ cup olive oil
1 teaspoon Bacon bits
1 cup tortilla chips

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

MEXICAN STREET CORN-CHICKEN SALAD



Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories     Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

  • Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  • Add chicken, corn, and olives to dressing and toss to coat.
  • Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

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