Corn Chicken Salad Recipe

This salad provides a feeling of coolness on a scorching summer afternoon, while the energy it contains in the winter helps you feel warm. It is not only an excellent choice for lunch but also has no equal as a light dish for dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 5 people

Course: Dinner, lunch, Salad

Cuisine: American, French, Indian, Italian

Ingredients Equipment Method

Ingredients

2 cups Boiled Chicken about 2 boneless, skinless breasts shredded.
1½ cups Corn fresh frozen/thawed or canned drained and rinsed.
1/2 medium Red Onion finely diced.
1 any color Bell Peppe finely diced.
3 tbsp Fresh Herbs fresh cilantro or parsley chopped.

Equipment

1 Large Pot with Lid For boiling the chicken breasts.
2 Mixing Bowls One large bowl for combining all salad ingredients and a smaller bowl for whisking the dressing.
Colander or Strainer To drain the boiled chicken and canned corn (if using)
1 Cutting Board A sturdy board for chopping vegetables and shredding chicken.
1 Chef's Knife A sharp knife for dicing vegetables and herbs.
2 measuring cups and spoons For accurate measurement of ingredients.
Whisk or Fork To thoroughly combine the dressing ingredients into a smooth consistency.
Shredder Claws or Two Forks For easily shredding the cooled chicken breast.
Airtight Storage Container If you plan to meal prep and store the salad.

Method

Step 1: Cook and Prepare Ingredients

Cook the Chicken: Place chicken breasts in the pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-18 minutes until fully cooked. Remove chicken and let it cool in the colander. Once cool, use shredder claws or two forks to shred it completely.
Prepare Corn: If using frozen corn, thaw it. If using canned corn, drain and rinse it thoroughly to remove excess sodium.
Chop Veggies: Dice the red onion and bell pepper into small, uniform pieces. Chop the fresh herbs.