Chicken Corn Salad Recipes

DOROTHEA'S CORN SALAD

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.

AVOCADO CHICKEN SALAD RECIPE

Steps:

• Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
• Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
• Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
• Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.

MEXICAN STREET CORN CHICKEN SALAD

Steps:

• Place the salad greens in a bowl.
• Top with the chicken, corn, onion, tomatoes, avocado, and cheese. Sprinkle cilantro on top.
• Whisk together the ranch dressing, chili powder, and lime juice. Season with salt, if desired.
• Toss the salad together and serve immediately with the dressing.

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!

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.

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.

GRIDDLED CHICKEN & CORN ON THE COB SALAD

Steps:

• Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
• Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
• Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

MEXICAN STREET CORN SALAD WITH GRILLED CHICKEN

Steps:

• Preheat an outdoor grill to medium-high. You can also use a grill pan. Lightly grease the grill grates with oil.
• Season the corn and the chicken thighs with salt and pepper.
• Transfer corn and chicken to the grill; cover and cook for 13 to 15 minutes, or until chicken is cooked through and corn is lightly charred, turning chicken and corn once halfway through cooking.
• Remove cooked chicken and corn from grill and let chicken rest for at least 5 minutes before cutting it into strips.
• In the meantime, cut the kernels from the cobs and place them in a bowl. To the kernels, add 2 tablespoons lime juice, minced garlic, mayonnaise, Mexican cream or yogurt, and ancho chili powder; mix and stir until well combined. Set aside.
• In a small mixing bowl make the dressing by combining olive oil, lime juice, honey, salt, and pepper; whisk until thoroughly incorporated.
• Place the mixed salad greens and cherry tomatoes in a large salad bowl and toss with the dressing.
• Top the salad with the corn mixture, chicken slices, and cotija cheese.
• Garnish with cilantro and serve.