Tex-Mex Chicken Salad
- 2 chicken breasts cut into 1 inch cubes
- 1/2 pound fresh green beans cut into bite size pieces
- 2 ears of corn on the cob shucked and rinsed
- 4 TBSP extra virgin olive oil divided
- 3 tsp italian seasoning
- 2 cloves garlic crushed or chopped
- 1/2 tsp salt
- 1/2 tsp pepper
Saute the chicken in a large skillet with 2 TBSP olive oil over medium high heat until all signs of pink are gone. Add garlic, Italian Seasoning, salt and pepper and continue cooking for 1 minute. Remove from heat and let the chicken cool.
While the chicken is cooling, cut the corn kernels from the cob by placing the larger end of the ear on a cutting board and running a sharp knife down between the kernel and the cob. *If using frozen corn, place in a strainer and run cool water over the corn then let it defrost- do not cook.
Fill a steamer or pot with 2 inches of water. Place corn and green beans in the steamer and bring to a boil. Cover and let cook for about 8 minutes, until slightly crunchy. Then transfer to a strainer and rinse with cold water to prevent further cooking.
Once the chicken is cooled, toss with, green beans, corn 2Tbsp olive oil and more salt and pepper if needed.
Chill for at least 1 hour.
Store in a container with a twist top or snap lid.