Mexican Chicken and Corn Salad

Mexican Chicken and Corn Salad

Mexican Chicken and Corn Salad

With all the things going on in this Mexican Chicken and Corn Salad, it’s a satisfying meal for either lunch or dinner. Lots of nutrition from the chicken and lettuce, creaminess from the avocado and beans, and crunch from the corn and chips. A freshly-made dressing tops it off and your taste buds will be dancing in no time!

servings

SERVINGS

4

prep time

PREP TIME

5 Min

cook time

COOK TIME

10 Min

FEATURED PRODUCTS
Whole Kernel Sweet Corn, 4 oz. Cups, 4-Pack

Whole Kernel Sweet Corn, 4 oz. Cups, 4-Pack

Ingredients

  • 1 pound ground chicken

  • 2 tablespoons avocado oil, divided

  • 1 package of taco seasoning

  • 1 head of lettuce, chopped

  • 1 vegetable cup (4 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 1 cup cherry tomatoes, quartered

  • 1 cup cooked black beans

  • 1 avocado, pitted and diced

  • 1 cup crushed tortilla chips

  • 1/2 cup greek yogurt

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1 lime, quartered

  • 1 pound ground chicken

  • 2 tablespoons avocado oil, divided

  • 1 package of taco seasoning

  • 1 head of lettuce, chopped

  • 1 vegetable cup (4 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 1 cup cherry tomatoes, quartered

  • 1 cup cooked black beans

  • 1 avocado, pitted and diced

  • 1 cup crushed tortilla chips

  • 1/2 cup greek yogurt

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1 lime, quartered

Instructions

  1. Add ground chicken to a skillet and heat over medium. Mix in 1 tablespoon avocado oil and taco seasoning. Cook until chicken is completely cooked, about 10 minutes.
  2. In four bowls, divide the lettuce, cooked chicken, corn, tomatoes, beans, avocado, and chips.
  3. Wisk together Greek yogurt, remaining tablespoon of avocado oil, paprika and garlic powder in small bowl. Drizzle over salads and squeeze lime juice on top.

  1. Add ground chicken to a skillet and heat over medium. Mix in 1 tablespoon avocado oil and taco seasoning. Cook until chicken is completely cooked, about 10 minutes.
  2. In four bowls, divide the lettuce, cooked chicken, corn, tomatoes, beans, avocado, and chips.
  3. Wisk together Greek yogurt, remaining tablespoon of avocado oil, paprika and garlic powder in small bowl. Drizzle over salads and squeeze lime juice on top.
Appetizers Breakfast Desserts Dinner Lunch Salads Side Dishes Soups
30 Minutes or Less Everyday Meals Holiday Entertaining International Influence Kid Approved Premier Pastas Quick & Cozy Summer Favorites Sunday Brunch
Beets Carrots Corn Green Beans Lima Beans Mixed Vegetables Peas Peas and carrots Potatoes Sauerkraut Wax beans
Dairy-free Gluten-free Vegetarian
Clear All Filters

Recipes Results for

Easter Egg

When it says Libby’s® on the label, you will like it on your table, table, table