Mexican Chicken And Corn Salad Food
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
MEXICAN STREET CORN CHICKEN SALAD
Satisfy your salad cravings with this Mexican Street Corn Chicken Salad. This easy salad comes together in minutes. Everyone will love the flavors in this healthy dinner recipe.
Provided by Jocelyn @ Inside BruCrew Life
Categories Salads
Time 15m
Number Of Ingredients 12
Steps:
- Place the salad greens in a bowl.
- Top with the chicken, corn, onion, tomatoes, avocado, and cheese. Sprinkle cilantro on top.
- Whisk together the ranch dressing, chili powder, and lime juice. Season with salt, if desired.
- Toss the salad together and serve immediately with the dressing.
Nutrition Facts : Calories 399 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 22 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 717 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
MEXICAN STREET CORN SALAD WITH GRILLED CHICKEN
If you're a fan of Elote or traditional esquites, you will love this tangy, spicy chicken and corn salad.
Provided by Katerina | Diethood
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill to medium-high. You can also use a grill pan. Lightly grease the grill grates with oil.
- Season the corn and the chicken thighs with salt and pepper.
- Transfer corn and chicken to the grill; cover and cook for 13 to 15 minutes, or until chicken is cooked through and corn is lightly charred, turning chicken and corn once halfway through cooking.
- Remove cooked chicken and corn from grill and let chicken rest for at least 5 minutes before cutting it into strips.
- In the meantime, cut the kernels from the cobs and place them in a bowl. To the kernels, add 2 tablespoons lime juice, minced garlic, mayonnaise, Mexican cream or yogurt, and ancho chili powder; mix and stir until well combined. Set aside.
- In a small mixing bowl make the dressing by combining olive oil, lime juice, honey, salt, and pepper; whisk until thoroughly incorporated.
- Place the mixed salad greens and cherry tomatoes in a large salad bowl and toss with the dressing.
- Top the salad with the corn mixture, chicken slices, and cotija cheese.
- Garnish with cilantro and serve.
Nutrition Facts : Calories 313 kcal, Carbohydrate 17 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 117 mg, Sodium 344 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving
MEXICAN STREET CORN-CHICKEN SALAD
Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!
Provided by Christa Lewis
Categories Corn Salad
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
- Add chicken, corn, and olives to dressing and toss to coat.
- Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.
Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g
MEXICAN CHICKEN CORN CHOWDER
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
MEXICAN CHICKEN AND CORN CASSEROLE
This has a mexican flavor similar to mexican cornbread, but it is a lot more moist and makes a great meal, or leave out the chicken for a great side dish.
Provided by DJBiker
Categories One Dish Meal
Time 1h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together.
- Place in a buttered 2-quart dish.
- Bake until set in the middle, usually about an hour.
Nutrition Facts : Calories 231.1, Fat 13.4, SaturatedFat 2.5, Cholesterol 52.9, Sodium 421.1, Carbohydrate 22, Fiber 1.8, Sugar 3.6, Protein 8.9
MEXICAN CHICKEN-CORN CHOWDER
Make and share this Mexican Chicken-Corn Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 50m
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
- Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
- Stir in 2 tablespoons cilantro.
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