Mexican Chicken And Corn Salad
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional)
2
Heat a grill pan and add 1 tablespoon olive oil
3
Add chicken breast and cook 6 minutes on each side
4
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
5
Remove from grill pan and allow chicken to cool
6
Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl
7
In separate small bowl whisk together lime juice, olive oil, salt and pepper
8
Place cooled chicken breast onto cutting board and cut into 1-inch pieces
9
Pour dressing over veggies and lettuce and toss
10
Add chopped chicken to salad
11
Sprinkle cheese and bacon bits (optional) over salad
12
Serve salad with tortilla chips or add them into salad