Mexican Chicken and Corn Salad
Description
A delicious and easy-to-prepare twist on the typical salad.
Ingredients
•
1 boneless, skinless chicken breast half
•
1 pinch Kosher salt, to taste
•
1 pinch Freshly ground black pepper, to taste
•
1 pinch Smoky paprika
•
1 tablespoon olive oil
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4 cherry tomatoes, quartered
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1 cup chopped lettuce
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1/4 cup cooked black beans, rinsed and drained
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1 (4 ounce) Libby's® Sweet Corn Vegetable Cup
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1 lime, juiced
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1/4 cup olive oil
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1 teaspoon Bacon bits
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1 cup tortilla chips
Directions
1
Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
2
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
Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
4
In separate small bowl whisk together lime juice, olive oil, salt and pepper.
5
Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
6
Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
7
Serve salad with tortilla chips or add them into salad.