CHICKEN AND CORN SALAD
Make and share this Chicken and Corn Salad recipe from Food.com.
Provided by ellie_
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place bulgur in a large bowl and cover with enough boiling water to cover by 1 inch. Cover and let stand for 20 minutes or until bulgur is softened. Stain and press down with a spoon to remove excess water.
- Return bulgur to bowl and add chicken, corn parsley and mint.
- In a jar combine remaining dressing ingredients (lemon juice - pepper) and shake well.
- Pour dressing over salad and toss.
Nutrition Facts : Calories 324.1, Fat 14.6, SaturatedFat 2.5, Cholesterol 39.4, Sodium 278.5, Carbohydrate 33.2, Fiber 6.7, Sugar 2.4, Protein 18.4
DELICIOUS CORN SALAD
I got this recipe from my pastor's wife - it is fabulous. Goes together quick and easy, perfect for a hot summer day.
Provided by Snicklefritzie
Categories Corn
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients together in bowl.
- Chill.
- Just before serving, stir in crushed Fritos.
- I use a mixture of red and green pepper to give it good color.
Nutrition Facts : Calories 603, Fat 34.3, SaturatedFat 7.8, Cholesterol 30, Sodium 1172, Carbohydrate 69.2, Fiber 5.9, Sugar 7.6, Protein 12.1
CHICKEN, CORN, AND COUSCOUS SALAD
I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four.
Provided by Kitty Z
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the curry powder, mustard, and vinegar.
- Season with salt and pepper.
- Whisk in 3 tbsp of oil and set aside.
- Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
- Remove from heat, add couscous, and let sit covered for about 5 minutes.
- Heat the remaining oil in a skillet over medium heat.
- Cook the chicken until just done; the time will depend on how big your chicken pieces are.
- Remove the chicken to another dish and keep warm.
- Add the onion to the skillet and cook until softened, about 5 minutes.
- Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
- Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
- Combine chicken, corn mixture, and couscous.
- Add curry mixture and cilantro and toss to combine.
Nutrition Facts : Calories 829.6, Fat 42.3, SaturatedFat 7.9, Cholesterol 92.8, Sodium 160.7, Carbohydrate 75.2, Fiber 7.5, Sugar 2.6, Protein 41.8
MEXICAN CHICKEN AND CORN SALAD
A delicious and easy-to-prepare twist on the typical salad.
Provided by Iron Chef Donatella Arpaia
Categories Trusted Brands: Recipes and Tips Libby's Fruits & Vegetables
Time 25m
Yield 1
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 989.2 calories, Carbohydrate 46.1 g, Cholesterol 67.5 mg, Fat 76.8 g, Fiber 10.2 g, Protein 35.7 g, SaturatedFat 10.7 g, Sodium 1042.6 mg, Sugar 2.4 g
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