Chicken Corn Salad
Servings
2Serving size
about 1 1/2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 2 Tbsp. Pumpkin seeds (pepitas) |
| 1 small White onions (sliced) |
| 1 pepper Poblano Pepper (diced) |
| 2 medium ear Corn, sweet, yellow, raw (kernels cut from cob)(about 3 cups corn) |
| 12 ounces Boneless, skinless chicken breast (cut into strips) |
| 2 ounce Semisoft goat cheese |
| 1 tsp. Lime zest (minced) |
| 1/2 lime yields Lime juice, raw |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 Large Red bell peppers (diced) |
| 1 cucumber Cucumber (seeded and diced) |
| 1/2 cup Coriander (cilantro) leaves, raw |
| 4 leaf outer Romaine lettuce (sliced) |
Instructions
Add the onion and pepper and cook for about 3 minutes, stirring frequently.
Add the corn and cook, tossing frequently, for about 5 minutes.
Add the chicken and cook for another 5 minutes. While the chicken is cooking add the goat cheese to a medium sized mixing bowl.
When the chicken is cooked, remove from the heat and add the chicken and corn mixture to the bowl with the goat cheese. Add the salt, pepper and lime juice. Toss well until the goat cheese is melted. Chill.
After the salad is chilled, add the red pepper, cucumber and cilantro and toss well. Serve on a bed of shredded romaine lettuce.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a one pan meal that takes about ten minutes to assemble. It takes another 45 minutes to chill, but the combination of the slight spiciness with the cool cucumber and the creamy lime scented goat cheese makes it the perfect summer salad. Light but full of flavor.