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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.