Mexican Chicken and Libby’s Corn Salad


  • 1 boneless, skinless chicken breast
  • 1 Libby’s single serving corn, drained
  • 4 cherry tomatoes quartered
  • 1cup chopped lettuce
  • ¼ cup black beans
  • ¼ cup shredded cheese (Monterey jack, cheddar)
  • Juice of 1 lime
  • ¼ cup olive oil
  • Smoky paprika (optional)
  • Bacon bits (optional)
  • 1 cup tortilla chips
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste (optional)


  • Season the chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
  • Heat a grill pan and add 1 tbs. olive oil.
  • Add the chicken breast and cook 6 minutes on each side.
  • Remove from grill pan and allow chicken to cool.
  • Place the tomatoes, chopped lettuce, beans and Libby’s corn into a bowl.
  • In a separate small bowl whisk together the lime juice, olive oil, salt and pepper.
  • Place the cooled chicken breast onto a cutting board and cut into 1”pieces.
  • Pour dressing over veggies and lettuce and toss.
  • Add chopped chicken to salad.
  • Sprinkle cheese and bacon bits (optional) over salad.
  • Serve salad with tortilla chips or add them into the salad.

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