Chicken and corn salad

Delicious Chicken and Corn Salad

This chicken and corn salad recipe is a perfect choice for a light and healthy meal, full of flavors and textures. The combination of marinated chicken breast, fresh vegetables, and a creamy dressing will win you over from the very first bite. Ideal for a quick lunch or a relaxing dinner, this salad is not only tasty but also packed with nutrients. Let’s begin the culinary adventure!

Preparation time: 20 minutes
Marinating time: 2 hours
Chilling time: 30 minutes
Total time: 2 hours and 50 minutes
Servings: 2

Ingredients

For the salad:
- 175 g chicken breast
- 1 medium lettuce (Iceberg or Romaine type)
- 70 g corn (preferably canned for convenience)
- 2 tomatoes (preferably Romanian or ripe)
- 2 eggs
- 50 g grated cheese (or preferred cheese)
- 2 olives (optional, for decoration)

For the Thousand Islands dressing:
- 2 egg yolks
- 150 ml olive oil (or sunflower oil, if preferred)
- 2 tablespoons ketchup (or to taste)
- Juice of ½ lemon
- A few drops of Worcestershire sauce
- Salt and pepper to taste

Instructions

Step 1: Marinating the chicken breast

1. In a medium bowl, combine the diced chicken breast with 2 tablespoons of olive oil, oregano, minced garlic, salt, pepper, and paprika. Make sure each chicken cube is well coated with the marinade.
2. Cover the bowl with plastic wrap and refrigerate for 2 hours. This marinating will help the meat absorb all the flavors, resulting in tastier chicken.

Step 2: Preparing the Thousand Islands dressing

3. In a separate bowl, prepare the dressing. Whisk the egg yolks with the olive oil, using a whisk or hand mixer to emulsify the ingredients. It’s important to add the oil gradually to achieve a creamy texture.
4. Once you have a smooth mayonnaise, add the ketchup, lemon juice, and Worcestershire sauce. Mix well and season with salt and pepper to taste.
5. Refrigerate the dressing for 30 minutes, allowing the flavors to meld perfectly.

Step 3: Preparing the salad

6. Boil the eggs in salted water for 10 minutes until hard. After boiling, place them under a stream of cold water to stop the cooking process. Peel and grate them.
7. In a non-stick pan, sauté the marinated chicken breast over medium heat without adding oil or other fats. This will allow the chicken to brown nicely and become juicy. Sauté for 8-10 minutes, turning the cubes to cook evenly. Once cooked, let them cool.

Step 4: Assembling the salad

8. Wash the lettuce and tear it into large pieces. Place it on a large platter.
9. Dice the tomatoes and add them over the lettuce. Follow with the grated eggs, then add the sautéed chicken cubes.
10. Finish with the drained corn, and to taste, add the Thousand Islands dressing on top.
11. Sprinkle the grated cheese and garnish with a few olives for an attractive appearance.

Serving and suggestions

This chicken and corn salad is excellent when served fresh. You can accompany it with a slice of toasted bread or a delicious pastry, which will add a pleasant contrast of textures. It’s a wonderful choice for a picnic or a family meal, and pairs perfectly with a glass of lemonade or a dry white wine.

Useful tips

- Variations: You can add avocado or fresh dill for an extra flavor boost. Also, substitute chicken with turkey or tofu for a vegetarian option.
- Calories and nutritional benefits: This salad offers a healthy balance of protein from meat, fresh vegetables, and healthy fats from olive oil. The salad portion contains approximately 450-500 calories, depending on the amount of dressing used.
- Frequently asked questions:
- Can I use cooked chicken? Yes, if you have leftover cooked chicken from a previous meal, you can use it to save time.
- How can I store the salad? To maintain freshness, keep the dressing separate and add it only before serving.

In conclusion, the chicken and corn salad is not only a simple and quick recipe, but also an excellent choice for a healthy meal. Experiment with the ingredients and discover the combination that delights you the most. Enjoy your meal!