Summer Corn Chicken Salad

Prep Time 10

Cook Time 25

cooling 15

Servings servings

Calories 399kcal

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

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.