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Chopped Mexican Chicken and Corn Salad

Chopped Mexican Chicken and Corn Salad

Chopped Mexican Chicken and Corn Salad is a quick and healthy recipe that uses fresh ingredients. 

Chopped Mexican Chicken and Corn Salad

As some of you know I’m not a huge salad eater and that is pretty much a sin coming from a Gardener.   To get to me eat more salads, I have found that if I make it more Mexican inspired it becomes a instant hit.     Matthew and I both enjoyed this for dinner and would have it again.

Chopped Mexican Chicken and Corn Salad
Fresh lettuce from the garden, can’t beat the taste!

Chopped Mexican Chicken and Corn Salad
Arugula, Cilantro, Scallions, Radishes, Tomatoes and Corn!


Chopped Mexican Chicken and Corn Salad

This chicken was some of the yummiest chicken I ever tasted.


Chopped Mexican Chicken and Corn Salad

Minutes later throw all your vegetables and herbs in a bowl..


Chopped Mexican Chicken and Corn Salad

Add your cut up chicken..


Chopped Mexican Chicken and Corn Salad

Sprinkle your olive oil dressing on top..


Chopped Mexican Chicken and Corn Salad

Mix up and you have one beautiful and fresh salad!


Chopped Mexican Chicken and Corn Salad

Serve and sprinkle some Queso Fresco on top.


Chopped Mexican Chicken and Corn SaladAnd enjoy!

Mexican Chicken and Corn Salad
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Ingredients
  1. 2 Boneless, Skinless Chicken Breasts
  2. 1 Ear of Corn
  3. 1 Head Romaine Lettuce
  4. 2 Ounces Arugula
  5. 2 Ounces Queso Fresco
  6. 4 Ounces Cherry Tomatoes
  7. 2 Scallions
  8. 1 Bunch Cilantro
  9. 1 Lime
  10. 4 Radishes
Instructions
  1. Pat the chicken dry with paper towels. Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 6 to 8 minutes per side, or until golden brown and cooked through.
  2. While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.
  3. In a small bowl, combine the juice of the whole lime and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.
  4. Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.
  5. Divide the salad between 2 bowls. Crumble half the queso fresco over the top of each. Garnish with the scallions. Enjoy!
Adapted from Blue Apron
Adapted from Blue Apron
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Chopped Mexican Chicken and Corn Salad

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