10 delicious chicken and corn salad recipes

A salad with chicken and corn always turns out to be tender and tasty, and a variety of recipes with these products allows you to prepare a dish for any occasion. As the main component, it is better to take chicken breast without skin - it is rich in healthy protein and contains few calories.

Chicken and Corn Salad - A Simple Recipe

A light but satisfying salad with a refreshing cucumber note.

Required Products:

• 400 g of chicken;
• 4 fresh cucumbers;
• 4 eggs;
• 300 g canned corn;
• 200 g of low-calorie mayonnaise;
• 2 g of salt.

Cooking steps.

1. Chicken is placed in boiling water and cooked for 40 minutes.
2. The cooled meat is cut into squares.
3. Cucumbers are peeled and diced (young ones can be used with peel).
4. The eggs are crushed on a medium grater.
5. Liquid is drained from a can of corn.
6. The prepared products are mixed, salted, seasoned with mayonnaise and immediately served on the table.

Light and tender pineapple salad

Salad with chicken, corn and pineapple looks very impressive on the festive table, and its sweet and sour taste goes well with white wine. Low calorie dishes allow you to include it in the diet.

List of ingredients:

• 2 boiled chicken breasts;
• 340 g canned pineapple slices;
• 1 lemon
• 150 g of corn from a can;
• three tablespoons of low fat sour cream;
• salt and black pepper to taste.

Cooking technology.

1. Chicken cut into neat cubes.
2. Pieces of pineapple are poured with the juice of a whole lemon and left for 15 minutes.
3. In a salad bowl combine meat, acidified pineapple and corn without liquid.
4. The dish is salted, pepper, watered with sour cream and laid out on plates.

Salad with Chicken, Corn and Cheese

This fast-cooking and very tasty dish is suitable for everyday snacks as well as a festive snack.

Structure:

• 400 g of boiled chicken breast;
• 340 g of corn from a can;
• 3 pickles;
• 1 carrot;
• 150 g of Dutch cheese;
• 200 g mayonnaise;
• salt and pepper.

Cooking method.

1. Chicken is cut into small pieces and transferred to a salad bowl.
2. Add corn, after draining the liquid.
3. Cucumbers are dried on a napkin, finely chopped and sent to a salad bowl.
4. Add grated fresh carrots.
5. The salad is sprinkled with grated cheese, salt, pepper and seasoned with mayonnaise.

We supplement the recipe with mushrooms

The combination of chicken and pickled mushrooms, supplemented with corn, will appeal to the most fastidious gourmet.

Necessary components:

• 400 g of boiled chicken;
• 150 g pickled champignons;
• 1 small onion;
• 100 g of sour cream and mayonnaise;
• 20 ml of vegetable oil;
• salt as desired.

Step by step recipe.

1. Mushrooms are washed from the marinade and sautéed in oil along with chopped onions for 3 minutes.
2. Corn is taken out of the can.
3. Chicken is cut into small slices.
4. The products are combined in a salad bowl and, if necessary, salted.
5. Salad with chicken and mushrooms seasoned with sour cream and mayonnaise sauce.

Smoked Chicken Salad with Rusks and Corn

The successful combination of piquant meat, spicy crackers and juicy vegetables makes this dish extremely tasty.

Would need:

• 400 g smoked chicken;
• half a bacon (stale);
• 2 garlic cloves;
• 40 ml of olive oil;
• 340 g canned corn;
• 1 bell pepper;
• 1 large fresh cucumber;
• 250 g mayonnaise;
• ground black pepper;
• salt.

Cooking steps.

1. Baton is cut into cubes.
2. Garlic is crushed very finely, salted and left for 15 minutes to make the juice stand out.
3. Bread is mixed with garlic and olive oil, and then baked at 180 ° C for 12 minutes until a delicious crust appears.
4. The chicken is freed from skin and bones, finely chopped.
5. Cucumber and pepper are cut into small cubes.
6. All the crushed ingredients are combined in a large salad bowl, supplemented with corn without liquid, sprinkled with salt, black pepper and seasoned with mayonnaise.

Hot Snack Option

A spicy dish with an original taste will allow you to quickly have a bite and warm up on the coldest day.

Grocery list:

• 600 g of chicken;
• 1 carrot;
• 100 g of frozen green peas;
• 200 g of corn from a can;
• 100 ml cream with a fat content of 30%;
• 4 lettuce leaves;
• half a lemon;
• 40 ml of soy sauce;
• 20 ml of liquid honey;
• 5 g of grated ginger root;
• 20 ml of frying oil.

Sequencing.

1. Combine ginger, honey, squeezed lemon juice and soy sauce. A third of the marinade is put in the refrigerator.
2. Raw chicken is cut into large pieces and pickled in the resulting composition for 1 hour.
3. Carrots are boiled until soft, cut into strips and, together with peas, put in a stewpan. Vegetables pour cream and stew for 10 minutes. After, they are kept under the lid so that they do not cool.
4. Pickled meat is cut into smaller pieces and fried in oil.
5. Salad leaves are placed at the bottom of the dish, stewed vegetables are placed on top, then hot fried chicken is laid out.
6. Sprinkle all with corn and pour over the infused marinade from the refrigerator.

Cooking in layers

Bright puff salad always looks festive. To carefully assemble even layers from components of different consistencies, you can use a split baking dish or a plastic bottle cut from both sides.

Ingredients:

• 350 g of boiled chicken;
• 300 g of fresh champignons;
• 340 g canned corn grains;
• 2 hard boiled eggs;
• 1 onion;
• 1 boiled carrot;
• 60 ml of vegetable oil;
• 150 g of salad mayonnaise.

Stages of cooking.

1. Mushrooms are cut into thin slices and fried in oil.
2. Finely chopped or chopped carrots and onions. Vegetables are fried until golden with mushrooms.
3. Chicken hands are disassembled into small pieces.
4. Dice eggs into smaller cubes.
5. Carrots are cut into strips.
6. Liquid is drained from corn.
7. They collect the salad in the following order: mushrooms with onions, carrots, chicken, eggs and corn. Each layer is thinly coated with mayonnaise.
8. Before serving, lettuce is kept in the refrigerator for at least an hour, so that all its layers are saturated with juices and sauce.

For those on a diet - with apples

Only low-calorie foods are included in this salad, therefore it can be served without any fear even the most fastidious losing weight.

Structure:

• 300 g of boiled chicken breast;
• 300 g canned corn;
• 2 small apples, sweet and sour varieties;
• 3 hard boiled eggs;
• 40 ml of olive oil;
• half a lemon;
• 5 ml apple cider vinegar;
• salt to taste.

Procedure.

1. Eggs are wrinkled with a fork.
2. Dice the breast.
3. Peel and core the apples. The fruits are rubbed on a coarse grater.
4. For the sauce, mix oil, lemon juice, vinegar and salt.
5. The crushed ingredients are combined, watered with sauce, supplemented with corn and immediately served on the table.

Spicy salad with Korean carrots

The aroma of Korean carrots instantly turns a classic salad into a new mouth-watering dish.

Necessary components:

• 350 g of boiled chicken;
• 250 g canned corn;
• 150 g of Korean carrots;
• 40 ml of soy sauce;
• 2 sprigs of mint and basil;
• 1 clove of garlic;
• 5 g chopped ginger;
• 40 ml of sunflower oil;
• 20 ml of lemon juice;
• 10 g of brown sugar;
• 1 g of paprika.

Recipe.

1. Chicken is cut into long pieces. They are sprinkled with salt, paprika and fried in oil for 5 minutes.
2. Carrots are laid out in a sieve to stack the marinade, and then cut into shorter strips.
3. Mint and basil are finely chopped, poured with lemon juice and soy sauce, covered with ginger and sugar. Add crushed garlic.
4. Chicken, carrots and corn (without liquid) are mixed and seasoned ready-made culinary masterpiece with spicy sauce.

Egg Pancakes Recipe

Instead of boiled eggs, this salad uses an unusually cooked omelet. The original design allows you to put the dish on the festive table or to diversify with it the Saturday breakfast with the family.

You will need:

• 200 g of boiled chicken;
• 150 g of corn kernels;
• 150 g parmesan;
• 1 fresh cucumber;
• 3 raw eggs;
• 100 ml of milk;
• 20 g flour;
• 50 g mayonnaise;
• dill, parsley;
• lettuce leaves;
• salt, pepper to taste;
• cooking oil.

Stages of cooking.

1. Dill and parsley finely chopped.
2. Beat eggs with a whisk, add milk, sifted flour and stir again.
3. Part of the greens is put in the resulting mass.
4. On a small amount of oil, 3 thin omelets are cooked.
5. Each omelet is cooled, twisted into a tube and cut into 2 cm wide slices.
6. Cucumber and meat are cut into cubes.
7. Cheese is grated on a medium grater.
8. At the bottom of the dish lay part of the egg rolls.
9. Add the remaining components and collectively salt, pepper, season with mayonnaise.
10. Salad is decorated with corn and the remaining batch of omelet.

Complementing boiled chicken and canned corn with other ingredients and sauce, you can quickly cook a tasty, juicy, hearty dish for every day or a savory, originally decorated appetizer for a special occasion.