Tex-Mex Chicken Salad
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Once the chicken is cooled, toss with, green beans, corn 2Tbsp olive oil and more salt and pepper if needed.
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Chill for at least 1 hour.
Recipe Notes
Preparation Tips:
Store in a container with a twist top or snap lid.
