Chicken Breast and Corn Salad
A light and refreshing salad featuring tender grilled chicken breast, sweet corn, crisp mixed greens, and a zesty lime vinaigrette, perfect for a satisfying lunch.
Ingredients
- •2 boneless, skinless chicken breasts (about 6 oz each)
- •1 tablespoon olive oil
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 cups mixed greens
- •1 cup fresh or frozen (thawed) corn kernels
- •1/2 red bell pepper, diced
- •1/4 red onion, thinly sliced
- •1/4 cup chopped fresh cilantro
- •2 tablespoons lime juice
- •1 tablespoon extra virgin olive oil
- •1 teaspoon honey or maple syrup (optional)
- •Pinch of salt and pepper for dressing
Dietary Info
Instructions
- 1
Pat chicken breasts dry with paper towels. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 2
Heat a grill pan or skillet over medium-high heat. Cook chicken breasts for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
- 3
While chicken rests, prepare the dressing. In a small bowl, whisk together lime juice, 1 tablespoon extra virgin olive oil, honey (if using), and a pinch of salt and pepper.
- 4
In a large bowl, combine mixed greens, corn kernels, diced red bell pepper, thinly sliced red onion, and chopped cilantro.
- 5
Add the sliced chicken breast to the salad bowl. Pour the lime vinaigrette over the salad and toss gently to combine. Serve immediately.
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