Spicy Corn and Chicken Salad
Servings
2Serving size
about 2 cups saladThis recipe can be or divided by 2. This recipe keeps well, refrigerated, for 3-4 days and makes great leftovers.
Ingredients
| 1 Tbsp. Olive oil (divided) |
| 2 large ear Corn, sweet, white, raw (cut kernels from cob) |
| 1 Medium Green bell peppers (seeded and diced) |
| 1 medium Red bell peppers (seeded and diced) |
| 2 ounce Semisoft goat cheese |
| 3 large Green onions (sliced crosswise; keep white and green parts separate) |
| 8 ounces Boneless, skinless chicken breast (cut into 1/4 inch cubes) |
| 3 Large stalk Celery, raw (diced) |
| 1/2 tsp.. Ground cumin |
| 1 tsp. no salt added chili powder |
| 1/2 tsp. Paprika |
| 1/8 tsp. Cayenne pepper |
| 1/4 tsp. Salt |
Instructions
Add the corn and cook for about 5 minutes. Toss frequently.
As the corn begins to lightly brown, add the green and red peppers.
Cook for about 5 minutes. Toss frequently.
While the corn and peppers are cooking, place the goat cheese in a large mixing bowl.
When the peppers have just started to soften, add them along with the corn to the bowl with the goat cheese.
Place the remaining 2 teaspoons of olive oil in the skillet and add the white part of the green onion.
Cook for one minute. Toss frequently.
Add the chicken breast and cook for about 6 to 8 minutes. Toss frequently.
When the chicken is cooked, add it to the bowl with the corn and peppers.
Add the celery, cumin, chili powder, paprika, cayenne, and salt to the bowl. Fold the vegetables and chicken together until the goat cheese is melted and the whole is well blended.
Chill well before serving.
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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
Using goat cheese with your composed salad in this way is both super easy and adds a creaminess to the salad that is hard to get with ingredients like mayonnaise, yogurt, or sour cream. By putting the cheese in the bowl and letting the residual heat from your ingredients melt the cheese, you save the time and hassle of mixing up the dressing.
This recipe can go in a lot of directions pretty easily, depending on your mood and the spices you have on hand. Replacing the cumin and chili powder with curry powder and garam masala takes this Indian. Using fresh basil, a few black olives, and about a tablespoon of capers takes this Mediterranean. I love this with smoked paprika and a bit of Cajun spice blend too.