Mexican Chicken and Corn Salad
Recipe by Iron Chef Donatella Arpaia from allrecipes.com
Dinner 25 Mins.
Ingredients
1
1 servings
- •1 boneless, skinless chicken breast half
- •1 pinch 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
- •0.25 cup cooked black beans, rinsed and drained
- •1 (4 ounce) Libby's® Sweet Corn Vegetable Cup
- •1 lime, juiced
- •0.25 cup olive oil
- •1 teaspoon Bacon bits
- •1 cup tortilla chips
Instructions
- 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.
Nutritional Facts
Per 1 servings
- Calories: 989
- Carbohydrate: 46g
- Fat: 77g
- Fiber: 10g
- Protein: 36g
- Sugar: 2g
Related Recipes
Mexican Street Corn-Chicken Salad
Mexican Chicken I
Healthy Mexican Chicken Bake
Mexican Chicken and Rice Salad
Mexican Corn Salad
Grilled Chicken and Charred Corn Salad
Mexican Chicken Tortilla Soup
Mexican Chicken and Black Bean Salad
Mexican Tortilla Chicken Casserole
Mexican Street Corn Salad
Roasted Mexican Corn Salad with Black Beans
