- 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® Sweet Corn Vegetable Cup
- 1 lime, juiced
- 1/4 cup olive oil
- Bacon bits (optional)
- 1 cup tortilla chips
- Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
- 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.
- Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
- In separate small bowl whisk together lime juice, olive oil, salt and pepper.
- Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
- Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
- Serve salad with tortilla chips or add them into salad.
04/16/2018
recipepes.com
Mexican Chicken and Corn Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
