Mexican Chicken and Corn Salad

A delicious and easy-to-prepare twist on the typical salad.

Step: 1

Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).

Step: 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.

Step: 3

Place tomatoes, chopped lettuce, beans, and Libby’s corn into bowl.

Step: 4

In separate small bowl whisk together lime juice, olive oil, salt and pepper.

Step: 5

Place cooled chicken breast onto cutting board and cut into 1-inch pieces.

Step: 6

Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.

Step: 7

Serve salad with tortilla chips or add them into salad.

Per Serving: 989 calories; protein 35.7g; carbohydrates 46.1g; fat 76.8g; cholesterol 67.5mg; sodium 1042.6mg.

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