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Mexican Chicken and Corn Salad
Mexican Chicken and Corn Salad
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
25 minutes
Exciting new take on a classic salad.
Ingredients:
  • 1 pinch Kosher salt, to taste
  • 1 boneless, skinless chicken breast half
  • 1 pinch Freshly ground black pepper, to taste
  • 1 pinch Smoky paprika
  • 1 tablespoon olive oil
  • 4 cherry tomatoes, quartered
  • 1 cup chopped lettuce
  • 0.25 cup cooked black beans, rinsed and drained
  • 1 (4 ounce) Libby's® Sweet Corn Vegetable Cup
  • 1 lime, juiced
  • 0.25 cup olive oil
  • 1 teaspoon Bacon bits
  • 1 cup tortilla chips
Instructions:
  • Season the chicken breast with a pinch of salt, a dash of freshly ground black pepper, and a sprinkle of smoky paprika (if desired).
  • Preheat a grill pan with 1 tablespoon of olive oil. Cook the chicken breast for 6 minutes on each side until it reaches an internal temperature of at least 165°F (74°C) as measured by an instant-read thermometer. Remove from the pan and let the chicken cool.
  • Combine fresh, juicy tomatoes, crisp lettuce, hearty beans, and sweet Libby's corn in a bowl.
  • Combine tangy lime juice with a drizzle of olive oil, plus a sprinkle of salt and pepper in a small bowl, whisking until blended.
  • Transfer the cooled chicken breast to a cutting board and dice into 1-inch pieces.
  • Drizzle dressing over fresh veggies and crispy lettuce, gently mix. Add tender chopped chicken to the vibrant salad. Top with a sprinkle of cheese and crispy bacon bits for extra flavor (if desired).
  • Add tortilla chips to the salad before serving for an extra crunchy and flavorful twist.

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