Best Chicken And Corn Salad Recipe By Tasty Recipes

HONEY MUSTARD CHICKEN SALAD RECIPE BY TASTY

Honey Mustard Chicken Salad Recipe by Tasty image

Here's what you need: honey, dijon mustard, olive oil, garlic, salt, pepper, boneless, skinless chicken thighs, bacon, romaine lettuce, cherry tomatoes, red onion, avocado

Provided by Alix Traeger

Categories Lunch

Yield 4 servings

Number Of Ingredients 12

Ingredients

⅓ cup honey
¼ cup dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
4 boneless, skinless chicken thighs
¼ cup bacon, chopped
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
¼ red onion, sliced
1 avocado, pitted and sliced

Steps:

In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
Flip the chicken thighs over, fully covering them in the marinade.
Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
Heat a large skillet over medium heat, and place the chicken thighs in the pan.
Cook for five minutes on each side, or until the chicken is cooked through.
Remove the chicken and set aside.
Wipe the pan clean and place back on the heat.
Add the chopped bacon to the pan and cook until crispy, about ten minutes.
Transfer the bacon to a paper towel-lined plate to drain.
Add three tablespoons of water to the reserved marinade and stir to combine.
Slice the chicken into strips.
Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
Enjoy!

Nutrition Facts : Calories 432 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 31 grams

SOUTHWEST CORN AND CHICKEN SALAD

Southwest Corn and Chicken Salad image

Whether you make our easy southwest chicken salad with corn for a potluck or tuck it into lunch boxes on weekdays, this tasty salad is fast, fresh, flavorful and delicious! We're serious about how quick this dish is-thanks to ingredients like frozen corn and Betty Crocker™ Southwest Style Corn Suddenly Deli Salad Starter Kit, it comes together in just 15 minutes! We'd say that makes it a must-try.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 7

Number Of Ingredients 7

Ingredients

1 box (2 oz) Betty Crocker™ Southwest Style Corn Suddenly Deli Salad Starter Kit
1 bag (16 oz) frozen corn kernels
1/2 cup sour cream
1/4 cup water
1 cup diced cooked chicken
1 jalapeño chile, seeds and membranes removed, finely chopped
1/2 cup shredded cheddar cheese (2 oz)

Steps:

In medium bowl, combine vegetable blend (from kit) and 1/2 cup boiling water. Let stand 5 minutes; drain.
Cook frozen corn according to package directions; drain if necessary.
In large bowl, stir together sour cream, 1/4 cup water and the dressing mix (from kit); stir in chicken and jalapeño chile.
Stir in corn, vegetable blend and cheese. Serve immediately, or refrigerate.

Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize About 1/2 Cup, Sodium 340 mg, Sugar 4 g, TransFat 0 g

MEXICAN CHICKEN AND CORN SALAD

Mexican Chicken and Corn Salad image

A delicious and easy-to-prepare twist on the typical salad.

Provided by Iron Chef Donatella Arpaia

Categories Trusted Brands: Recipes and Tips Libby's Fruits & Vegetables

Time 25m

Yield 1

Number Of Ingredients 13

Ingredients

1 boneless, skinless chicken breast half
Kosher salt, to taste
1 pinch Freshly ground black pepper, to taste
1 pinch Smoky paprika
1 tablespoon olive oil
4 cherry tomatoes, quartered
1 cup chopped lettuce
¼ cup cooked black beans, rinsed and drained
1 (4 ounce) Libby's® Sweet Corn Vegetable Cup
1 lime, juiced
¼ cup olive oil
1 teaspoon Bacon bits
1 cup tortilla chips

Steps:

Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
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.
Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
In separate small bowl whisk together lime juice, olive oil, salt and pepper.
Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
Serve salad with tortilla chips or add them into salad.

Nutrition Facts : Calories 989.2 calories, Carbohydrate 46.1 g, Cholesterol 67.5 mg, Fat 76.8 g, Fiber 10.2 g, Protein 35.7 g, SaturatedFat 10.7 g, Sodium 1042.6 mg, Sugar 2.4 g

CORN 'N' CUCUMBERS SALAD

Corn 'n' Cucumbers Salad image

This was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

2 medium cucumbers, peeled and thinly sliced
2 cups fresh corn, cooked
1/2 medium onion, thinly sliced
1/2 cup vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper