Mexican Chicken and Corn Salad Tarifi

Malzemeler

• 1 boneless, skinless chicken breast half1 pinch Kosher salt, to taste1 pinch Freshly ground black pepper, to taste1 pinch Smoky paprika1 tablespoon olive oil4 cherry tomatoes, quartered1 cup chopped lettuce0.25 cup cooked black beans, rinsed and drained1 (4 ounce) Libby's® Sweet Corn Vegetable Cup1 lime, juiced0.25 cup olive oil1 teaspoon Bacon bits1 cup tortilla chips

Hazırlanışı

1. Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
2. Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
3. Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
4. In separate small bowl whisk together lime juice, olive oil, salt and pepper.
5. Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
6. Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
7. Serve salad with tortilla chips or add them into salad.

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