CHICKEN & CORN SALAD - high fibre & high protein!

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, trimmed)
• 1 cup Fresh Corn Kernels (about 2 ears of corn, kernels removed; can use canned or frozen)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 1 teaspoon Paprika (smoked or sweet)
• 0.5 teaspoon Kosher Salt
• 0.5 cup Mayonnaise (store‑bought or homemade)
• 0.5 teaspoon Chili Powder
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 piece Cucumber (medium, diced)
• 0.5 cup Red Onion (diced, about ½ small onion)
• 1 piece Jalapeño (seeded and minced; adjust for heat)
• 2 tablespoons Cilantro (chopped)

Instructions

1. Prep Vegetables

   Dice the cucumber, finely dice the red onion, mince the jalapeño, and chop the cilantro. Set aside in separate bowls.

   Time: PT5M

2. Pan‑Fry Corn

   Heat the skillet over medium‑high heat, melt the butter, add the corn kernels, season with paprika and salt, and sauté for about 5 minutes until lightly charred.

   Time: PT5M

   Temperature: 375°F

3. Make Creamy Dressing

   In a small bowl combine mayonnaise, paprika, chili powder, lemon juice, and olive oil. Whisk until smooth and creamy.

   Time: PT2M

4. Pan‑Fry Chicken

   Season the chicken breasts with salt and pepper. Add a drizzle of oil to the skillet over medium heat, place the chicken and cook 5‑6 minutes per side until golden brown and the internal temperature reaches 165°F.

   Time: PT10M

   Temperature: 350°F

5. Cube Chicken

   Slice the rested chicken against the grain into bite‑size cubes.

   Time: PT2M

6. Assemble Salad

   In the large mixing bowl combine the diced cucumber, red onion, jalapeño, cilantro, pan‑fried corn, and cubed chicken. Pour the creamy dressing over the top and toss gently until everything is evenly coated.

   Time: PT3M

7. Serve

   Transfer the salad to a serving platter or individual plates. Enjoy at room temperature or slightly chilled.

   Time: PT1M

   Temperature: Room Temperature

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

4 g