Mexican Chicken And Corn Salad Recipe

Name: Mexican Chicken And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless, skinless chicken breast half; Kosher salt, to taste; Freshly ground black pepper, to taste (optional); Smoky paprika (optional); 1 tablespoon olive oil; 4 cherry tomatoes, quartered; 1 cup chopped lettuce; 1/4 cup cooked black beans, rinsed and drained; 1 (4 ounce) Libby's(R) Sweet Corn Vegetable Cup; 1 lime, juiced; 1/4 cup olive oil; Bacon bits (optional); 1 cup tortilla chips

Servings: persons

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

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.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 boneless, skinless chicken breast half, Kosher salt, to taste, Freshly ground black pepper, to taste (optional), Smoky paprika (optional), and more.

Yes, Mexican Chicken And Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Chicken And Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions