Mexican-Style Chopped Salad with Chicken & Corn

Mexican-Style Chopped Salad

with Chicken & Corn

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Chopped salads have recently been added to the list of food crazes to sweep the nation in recent years. There’s a reason why they’re so popular—they feature small bites of lots of fresh, tasty ingredients! This one is a nod to Mexican cuisine where radishes and corn add crunch, and queso fresco, a mild, unaged cheese adds a touch of salty creaminess.

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ingredients
Mexican-Style Chopped Salad with Chicken & Corn
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 4 Radishes
  • 4 oz Cherry Tomatoes
  • 2 Scallions
  • 1 bunch Cilantro
  • 1 ear Corn
  • 1 head Romaine Lettuce
  • 1 Lime
  • 1 Tbsp Mayonnaise
  • 2 oz Arugula
  • 2 oz Queso Fresco
Cook the chicken:
1 Cook the chicken:
Pat the chicken dry with paper towels. Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 6 to 8 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate to cool.
Prepare your ingredients:
2 Prepare your ingredients:
While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges and place them in a bowl of cold water. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.
Make the dressing:
3 Make the dressing:
In a small bowl, combine the juice of the whole lime, mayonnaise, and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.
Chop the chicken & make the salad:
4 Chop the chicken & make the salad:
Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.
Plate your dish:
5 Plate your dish:
Divide the salad between 2 bowls. Crumble half the queso fresco over the top of each. Garnish with the scallions. Enjoy!

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Cook the chicken:
1 Cook the chicken:
Pat the chicken dry with paper towels. Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 6 to 8 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate to cool.
2 Prepare your ingredients:
While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges and place them in a bowl of cold water. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.
Prepare your ingredients:
Make the dressing:
3 Make the dressing:
In a small bowl, combine the juice of the whole lime, mayonnaise, and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.
4 Chop the chicken & make the salad:
Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.
Chop the chicken & make the salad:
Plate your dish:
5 Plate your dish:
Divide the salad between 2 bowls. Crumble half the queso fresco over the top of each. Garnish with the scallions. Enjoy!