Name: Mexican Chicken and Corn Salad
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Boneless, skinless chicken breast half - 1; Kosher salt, to taste - 1 pinch; Freshly ground black pepper, to taste - 1 pinch; Smoky paprika - 1 pinch; Olive oil - 1 tablespoon; Cherry tomatoes, quartered - 4; Chopped lettuce - 1 cup; Cooked black beans, rinsed and drained - ¼ cup; Libby's® Sweet Corn Vegetable Cup - 1 (4 ounce); Lime, juiced - 1; Olive oil - ¼ cup; Bacon bits - 1 teaspoon; Tortilla chips - 1 cup

Ingredients for - Mexican Chicken and Corn Salad

1. Boneless, skinless chicken breast half 1

2. Kosher salt, to taste 1 pinch

3. Freshly ground black pepper, to taste 1 pinch

4. Smoky paprika 1 pinch

5. Olive oil 1 tablespoon

6. Cherry tomatoes, quartered 4

7. Chopped lettuce 1 cup

8. Cooked black beans, rinsed and drained ¼ cup

9. Libby's® Sweet Corn Vegetable Cup 1 (4 ounce)

10. Lime, juiced 1

11. Olive oil ¼ cup

12. Bacon bits 1 teaspoon

13. Tortilla chips 1 cup

How to cook deliciously - Mexican Chicken and Corn Salad

1 . Stage

Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).

2 . Stage

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.

3 . Stage

Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.

4 . Stage

In separate small bowl whisk together lime juice, olive oil, salt and pepper.

5 . Stage

Place cooled chicken breast onto cutting board and cut into 1-inch pieces.

6 . Stage

Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.

7 . Stage

Serve salad with tortilla chips or add them into salad.