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For the dressing;
½ to ¾cup(120-180ml) mayonaise, depending on how creamy you like your chicken salad
2teaspoons(10ml) Dijon mustard
1teaspoon(5ml) red wine vinegar (or distilled white vinegar for gluten free)
1teaspoon(5ml) fresh herbs (thyme, basil or oregano)
¼cup(60ml) chopped Italian parsley
For the chicken:
1pound(455g) boneless skinless chicken breast, cut into small bite sized pieces
2earsfresh corn, shucked and washed (about 2 cups)
1red bell pepper, seeded and chopped optional
2teaspoon(10ml) Worcestershire sauce
¼teaspoonsalt, or to taste
¼teaspoonfresh cracked black pepper
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.