Fiesta Corn Chicken Salad

 
 
 

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A few weeks ago we went to the Outer Banks with some friends and it was such a relaxing beach weekend! We stayed at an Airbnb with some friends and the doggos, so we went to the grocery store when we got to town so that we could cookout and pack lunches to the beach. We all agreed we had to have chicken salad to pack to the beach, and since then I’ve been on a kick with it! Like any good thing though, you must mix it up occasionally. It’s such a quick, convenient lunch though that I knew I wanted something similar. Which leads me to this fiesta corn chicken salad.

This chicken salad is quite the twist from the classic. No mayo, grapes, or celery involved… but I promise it’s got a delicious flavor all of its own! I used Side Dish Chipotle Ranch mixed with sour cream, lime juice, paprika, and cilantro to make an incredible sauce. If you haven’t tried Side Dish yet, you’re missing out. They are all so delicious it’s hard to pick a favorite, but I am definitely looking forward to trying the new flavor, Southwest. You can use this link for a discount on your first order!

Other than that this chicken salad is really simple! Boiled chicken, fire roasted corn, and black beans are all you need to bring this recipe together. I like to serve it with tortilla chips for a little salty crunch.

 
 
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Fiesta Corn Chicken Salad

Fiesta Corn Chicken Salad

This fiesta corn chicken salad is a twist on an old classic! Tender chicken is the base, but the flavors are really amplified with a homemade chipotle sauce, fire roasted corn, and black beans. You will want to make this on repeat!

Ingredients

  • 3 boneless skinless chicken breasts (~1.5 lbs)
  • 1 can of black beans
  • 1 12 oz. bag of fire roasted corn (found in frozen section)
  • Optional: tortilla chips for serving
Chipotle Sauce
  • 1/2 cup sour cream
  • 1/4 cup Side Dish Chipotle Ranch
  • 1/4 tsp. paprika
  • 1/4 cup loosely packed cilantro
  • 1 tbsp. water

Instructions

  1. Bring a large pot of water to a boil. Place chicken breasts in the water and boil for about 15 minutes or until the chicken reaches an internal temperature of 165°F. (If they are large breasts they might need a little longer, I recommend checking the temperature with a meat thermometer).
  2. When the chicken is cooked remove it from the pot and set aside to cool. Once it has cooled cut it into small bite size cubes.
  3. Prepare the fire roasted corn according to the package instructions, and then set aside to cool.
  4. Drain and rinse the black beans.
  5. For the sauce place all ingredients in a food processor or blender and blend until smooth.
  6. Finally mix the corn, beans, chicken, and sauce together in a large bowl. Refrigerate for at least half an hour. Serve with tortilla chips!
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