Chicken And Corn Salad
featured in 5 Delicious Salad Recipes
This salad recipe combines grilled or roasted chicken breast, fresh corn, cherry tomatoes, avocado, and mixed greens, and is dressed with a simple vinaigrette made from olive oil, red wine vinegar, Dijon mustard, and honey.
Tasty Team
89% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 3 servings
- ¼ cup olive oil (60 mL)
- 2 tablespoons lemon juice
- salt
- pepper
- paprika
- chili powder
- 12 oz roasted red pepper (340 g)
- 1 chicken breast
- 2 tablespoons oil
- 3 romaine lettuces
- 1 cup corn (175 g)
- 15 oz black beans (425 g)
- 1 jalapeño
- ¼ red onion
Nutrition Info
- Calories 344
- Fat 10g
- Carbs 39g
- Fiber 12g
- Sugar 7g
- Protein 26g
Estimated values based on one serving size.
Preparation
- 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!
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