Corn & Chicken Salad Recipe

Please read the post write up for more recipe details

Total Time20

Servings: servings

Calories: 418kcal

½ to ¾ cup (120-180ml) mayonaise , depending on how creamy you like your chicken salad
2 teaspoons (10ml) Dijon mustard
1 teaspoon (5ml) red wine vinegar (or distilled white vinegar for gluten free)
1 teaspoon (5ml) fresh herbs (thyme, basil or oregano)
¼ cup (60ml) chopped Italian parsley

1 pound (455g) boneless skinless chicken breast or thighs , cut into small bite sized pieces
1 Tablespoon (15ml) oil
1 small onion , chopped
1 clove fresh garlic , minced (or 1/2 teaspoon garlic powder)
2 ears fresh corn , shucked and washed (about 2 cups)
1 red bell pepper , seeded and chopped optional
2 teaspoon (10ml) Worcestershire sauce , or soy sauce
1/2 teaspoon salt , or to personal taste
¼ teaspoon fresh cracked black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin

In bowl, combine dressing ingredients (mayo, mustard, red wine vinegar, & herbs). Set aside.
In large bowl, carefully cut along the edge of the corn and remove the kernels. Set aside.
Heat large pan and add oil. Add onions and garlic and cook until translucent, 1-2 minutes.
Add chicken and cook on medium heat for about 3-5 minutes or until it starts to turn white. Add the corn kernels, bell pepper, Worcestershire, salt, black pepper, paprika and ground cumin.
Continue cooking chicken until it’s completely cooked. Remove from heat, transfer chicken to a large bowl and allow to cool completely.
Once chicken is cool, add the dressing and stir to combine evenly.
Chill the chicken salad for about 2-3 hours before serving.

Course: Main Course, Salad

Cuisine: Party, Salads