Chicken Corn Salad
Time Required: 25 (25 min. total)

I love fresh corn almost as much as chocolate cake!  There is a little less guilt indulging in the corn, so here goes…a salad delightfully drenched in fresh corn.  For the greens choose your favorite; baby spinach, marinated kale, romaine, or a combination of them all.  Cooked chicken is easy to come by if you think ahead to put it in your crock pot in the morning.  If not, roast some chicken in the oven or buy it prepared from the store.


3 ears of corn
2 tbsp olive oil
2 tsp balsamic vinegar
1/4 tsp salt
2 1/2 cup(s) cooked chicken
1 cup(s) cherry tomato(es) -- halved
1/4 cup(s) red onion -- thinly sliced
1/4 cup(s) fresh basil
12 green olives -- pitted and chopped
6 cup(s) salad greens


Prep Work:  Wash and cut salad greens; store separately.  Halve cherry tomatoes, cut chicken, olives, red onion and basil; store together.

1.  Add corn cobs to steamer basket, breaking cobs in half if needed to fit into steamer pot.  Steam until bright yellow and cooked through. Test a kernel for doneness.

2.  When cool enough to handle, stand corn cob on its end and cut kernels off with downward cutting motion.  Add corn to salad bowl, along with chicken, tomatoes, onion, basil and olives.

3.  In small bowl whisk together olive oil, vinegar and salt.  Toss dressing with vegetables and chicken in salad bowl. (Flavors will blend if you can let it sit in refrigerator for a few hours.)

4.  To serve, fill individual bowl with salad greens and toss with olive oil and vinegar until leaves are lightly coated.  Top with vegetables and chicken from salad bowl, then salt and pepper to taste.

Optional additions: chunks of avocado, roasted brussel sprouts, parmesan cheese, etc.

            (adapted from Weight Watcher’s Magazine 7/11 “Chicken with Corn”)


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