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MealLunchSaladsChickenHigh-FiberLow-SugarHigh-ProteinMeal PrepStove TopBlenderFusionSummerDinnerUnder 30 MinutesHealthyGluten-FreeDairy-FreeNorth American

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.

Iván Emilio Albino
Tasty Team
90% would make again

Under 30 minutes

Chicken And Corn Salad

Under 30 minutes

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 654
  • Fat 32g
  • Carbs 49g
  • Fiber 16g
  • Sugar 10g
  • Protein 46g

Estimated values based on one serving size.

Preparation

  1. Blend the roasted red peppers with lemon juice, olive oil, salt, pepper, and paprika.
  2. Infuse the chicken breast with a preferred oil, salt, pepper and chili powder.
  3. Bake the chicken breast for 20 minutes at 400 F.
  4. 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.
  5. Pour the dressing over the tossed salad.
  6. Enjoy!
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Chicken And Corn Salad