Chicken and Corn Salad
Bright, refreshing, and packed with flavor, this Chicken and Corn Salad is a perfect fusion of juicy, pan-seared chicken and sweet, charred corn tossed with a colorful medley of fresh veggies. This wholesome salad features crisp cucumber, vibrant cherry tomatoes, and a tangy burst of crumbled feta, all tied together with a zesty homemade lemon-honey dressing. Ready in just 35 minutes, it's an ideal choice for a quick lunch, a light dinner, or even meal prep. The recipe balances healthy ingredients with bold flavors, making it a crowd-pleaser for all occasions. Whether served fresh or slightly chilled, this hearty salad is your go-to dish for high-protein deliciousness with a touch of Mediterranean flair. Perfect for summer gatherings or weeknight meals, it’s as nutritious as it is irresistible.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 cups Fresh corn kernels (from about 2 ears of corn)
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.25 cup Red onion, finely diced
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
1. Preheat a skillet over medium heat and add 1 tablespoon of olive oil.
2. Season the chicken breasts with salt, pepper, and garlic powder.
3. Place the chicken in the skillet and cook for 6-8 minutes on one side, then flip and cook for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C).
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
5. In the same skillet, add another tablespoon of olive oil and the fresh corn kernels. Sauté the corn for 3-4 minutes, until slightly charred. Remove from heat and let cool.
6. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, parsley, and feta cheese.
7. In a small bowl, whisk together the lemon juice, honey, Dijon mustard, and a pinch of salt and pepper to make the dressing.
8. Add the sliced chicken and charred corn to the mixing bowl with the vegetables. Pour the dressing over the top and gently toss to combine.
9. Serve the salad immediately or chill it in the refrigerator for 15-20 minutes before serving.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 4088 mg | 178% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 35.6 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 818 mg | 63% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3101 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
