Mexican Chicken and Corn Salad

A delicious and easy-to-prepare twist on the typical salad.

• Preparation Time: 10 mins
• Cooking Time: 12 mins
• Total Time: 22 mins
• Calories: 989 Calories

Ingredients

• ¼ cup olive oil
• 1 tablespoon olive oil
• 1 lime, juiced
• 1 cup chopped lettuce
• 1 boneless, skinless chicken breast half
• 1 pinch Kosher salt, to taste
• 1 pinch Freshly ground black pepper, to taste
• 1 pinch Smoky paprika
• 4 each cherry tomatoes, quartered
• ¼ cup cooked black beans, rinsed and drained
• 1 teaspoon Bacon bits
• 1 cup tortilla chips
• 1 (4 ounce) Libby's® Sweet Corn Vegetable Cup

Recipe Instructions

Step 1

Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).

Step 2

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.

Step 3

Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.

Step 4

In separate small bowl whisk together lime juice, olive oil, salt and pepper.

Step 5

Place cooled chicken breast onto cutting board and cut into 1-inch pieces.

Step 6

Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.

Step 7

Serve salad with tortilla chips or add them into salad.