In the warmer months, I love hosting light lunches with my gal pals where we can eat great food, drink amazing wine, and catch up on the juiciest gossip. In the next few weeks I am hosting a weekend girls trip for my birthday and I have been busy testing out my must serve recipes. At the top of my list is definitely my chicken and corn salad. Its light, refreshing, and fulfilling not to mention super tasty. This recipe is perfect for a hot day outside. The sweetness from the corn and the crisp fresh veggies complement each other so nicely that you and your friends will find yourself going back for seconds. Our lightly yet perfectly seasoned baked chicken will add just the right amount of flavor and protein that your lunch party will certainly appreciate.
This recipe mentions 4 heads of corn on cob but the salad technically requires 2. I tend to make the other two and cut into smaller pieces as an optional side for my guest. I bake my corn on the cob and chicken at 400 degrees but if you have time/ access to a grill, feel free to grill them. The corn should be seasoned and placed in the oven first because it will take the longest time to make. Then move to seasoning the chicken. After the corn has had the time to bake for at least 20 minutes, add the chicken to the oven. Let both bake for an additional 30 minutes. Once the corn is done, slice along the ear of the corn, between the kernel and cob, to get as many corn kernels as possible. Let the chicken cool for roughly 10 minutes before cubing.
Toss the corn kennels, greens, fresh veggies, chopped chicken, and chopped boiled eggs together. This salad is amazing with my homemade cilantro- lime ranch dressing ( recipe added soon) and my easy herb flatbread. If you are interested in a store bought dressing, Caesar salad dressing would taste wonderfully on this salad.
What wine pairs nicely with chicken and corn salad?
I paired this light salad with a crisp and chilled sparkling rosé. This versatility of the wine makes it an obvious pairing and the fruity notes make it a perfect pairing for an outdoor summertime lunch!
Ingredients
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Main Ingredients
- Seasonings
Instructions
- Preheat the oven to 400.
- In a small bowl mix ¼ tsp. Cajun seasoning, ¼ tsp. seasoning salt, ¼ tsp. garlic powder, and ¼ tsp Italian seasoning. Set aside
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Pull back the husk of each corn, do not pull the husk completely off. Lather each cob with butter. Sprinkle with prepared seasoning mix blend.
- Once each cob is seasoned, re-cover each cob with husk. Place cob in the oven directly on the oven rack. Feel free to place a sheet of aluminum foil underneath the corn for easy cleaning. Set oven timer for 50 minutes
- Cut each chicken breast in half. Season with ¼ tsp paprika, ¼ tsp. Italian seasoning, ¼ tsp. seasoning salt, ¼ garlic powder, and ¼ tsp. black pepper.
- Place chicken in an oven safe dish. Once oven timer reads 30 minutes remaining, add the chicken to the oven. Cook for 20-25 minutes or until center is no longer pink.
- While the chicken and corn bake, chop red bell peppers, boiled eggs, cut tomatoes, and slice cucumbers. Add to large bowl.
- Once corn and chicken are cooked, let cool for 5-10 minutes.
- Cut the kernels off of 2 of the corn cobs. Add corn kernels to the large salad bowl.
- Chop chicken breast into large cubes. Add to large salad bowl.
- Top salad with grated parmesan cheese, then toss.
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Remaining corn can be cut into smaller cobs and served as a side. Serve salad chilled, enjoy!
Looks like a great salad, will give it a try!
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