Summer Corn Chicken Salad

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
cooling: 15 minutes
Servings: 4 servings
Calories: 399kcal

Ingredients

  • 2 ears Corn on the cob husked removed and rinsed to remove silk
  • 3/4 lb Chicken breast boneless skinless
  • 4 Eggs
  • 1 Tortilla wraps sliced into thin strips
  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/4 cup Red onion minced
  • 1/4 cup Celery minced
  • 2 tbsp Mayonnaise or more if needed
  • 4 cups Romaine lettuce chopped
  • 2 Heirloom tomatoes cut into wedges
  • 1 tbsp Fresh cilantro garnish
  • 4 Dinner rolls warmed on the grill or in the oven for 3 to 5 minutes prior to serving if desired

Dressing

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Apple cider vinegar
  • 1 tsp Dijon mustard

Instructions

  • Bring a pot of salted water to a boil on medium high heat. Add in the corn and cook until tender, about 10 minutes. Remove with tongs and set aside. Cut the corn kernels off the cob prior to serving.
  • Add the chicken the pot. Bring to a simmer, to an internal temperature of 160 degrees using a thermometer. Drain well then chop into small pieces. Refrigerate to cool completely.
    Add the eggs into the simmering pot also and cook for 8 minutes, then remove to a bowl of cool water. Let sit until ready to serve then peel and slice.
  • Preheat the oven to 350°F. Toss the tortilla strips with oil, garlic powder, paprika, salt and pepper. Spread out on a parchment lined baking sheet. Bake for 6 to 8 minutes until they start to get crisp then remove from the oven and set aside.
  • Mix the cooled chicken with onion, celery, mayo, and season with salt and pepper.
  • In a bowl, whisk the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Adjust any of the ingredients as needed.
  • Serve the chicken salad over the lettuce with corn and tomatoes. Serve with sliced egg and tortilla strips. Garnish with cilantro and serve with bread.

Nutrition

Calories: 399kcal | Carbohydrates: 28g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 404mg | Potassium: 841mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5117IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 3mg

Summer Corn Chicken Salad

No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
cooling 15 minutes
Servings 4 servings
Calories 399 kcal

Ingredients
 
 

  • 2 ears Corn on the cob husked removed and rinsed to remove silk
  • 3/4 lb Chicken breast boneless skinless
  • 4 Eggs
  • 1 Tortilla wraps sliced into thin strips
  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/4 cup Red onion minced
  • 1/4 cup Celery minced
  • 2 tbsp Mayonnaise or more if needed
  • 4 cups Romaine lettuce chopped
  • 2 Heirloom tomatoes cut into wedges
  • 1 tbsp Fresh cilantro garnish
  • 4 Dinner rolls warmed on the grill or in the oven for 3 to 5 minutes prior to serving if desired

Dressing

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Apple cider vinegar
  • 1 tsp Dijon mustard

Instructions
 

  • Bring a pot of salted water to a boil on medium high heat. Add in the corn and cook until tender, about 10 minutes. Remove with tongs and set aside. Cut the corn kernels off the cob prior to serving.
  • Add the chicken the pot. Bring to a simmer, to an internal temperature of 160 degrees using a thermometer. Drain well then chop into small pieces. Refrigerate to cool completely.
    Add the eggs into the simmering pot also and cook for 8 minutes, then remove to a bowl of cool water. Let sit until ready to serve then peel and slice.
  • Preheat the oven to 350°F. Toss the tortilla strips with oil, garlic powder, paprika, salt and pepper. Spread out on a parchment lined baking sheet. Bake for 6 to 8 minutes until they start to get crisp then remove from the oven and set aside.
  • Mix the cooled chicken with onion, celery, mayo, and season with salt and pepper.
  • In a bowl, whisk the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Adjust any of the ingredients as needed.
  • Serve the chicken salad over the lettuce with corn and tomatoes. Serve with sliced egg and tortilla strips. Garnish with cilantro and serve with bread.

Nutrition

Calories: 399kcalCarbohydrates: 28gProtein: 29gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 221mgSodium: 404mgPotassium: 841mgFiber: 4gSugar: 7gVitamin A: 5117IUVitamin C: 15mgCalcium: 104mgIron: 3mg
Tried this recipe?Let us know how it was!