Chicken and corn salad

There is nothing easier and faster than preparing a hearty and tasty salad with a meat ingredient such as chicken. This product is so versatile that it goes well with any vegetables, dressings, canned goods and even pickles. This dish is perfect for appetizers before main courses, as well as for a full snack when there is no time for a long meal.

Salad with smoked chicken and corn

When guests unexpectedly appear on the doorstep, we prepare a delicious and aromatic salad with smoked meats and canned corn. Tender chicken meat combined with yellow grains and fresh finely chopped cucumber is very simple, but at the same time incredibly satisfying.

1. 
   Chicken and corn salad is very easy to make.Separate the chicken meat from the bone along with the skin and cut into thin strips.
2. 
   Break the eggs into a deep bowl, season with salt and your favorite spices - beat with a fork until smooth and fry the pancake in a small amount of vegetable oil on both sides. Afterwards, cut into strips and send to the salad bowl with the chicken.
3. 
   Rinse the cucumber under running water, dry with paper towels and chop.
4. 
   When all the ingredients are collected in a large bowl, add half a can of canned sweet corn.
5. 
   Season the salad with mayonnaise and mix well so that the dressing covers all the pieces.
6. 
   Place the finished food on portioned plates and serve. If desired, decorate with sprigs of fresh herbs. Bon appetit!

Salad with chicken, corn and Korean carrots

Having chicken meat, canned corn and spicy Korean carrots on hand, we’ll prepare a very quick, tender, but at the same time slightly spicy salad, which is perfect both for the holiday table and for diversifying your usual diet.

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Chicken breast – 300 gr.
• Korean carrots – 200 gr.
• Canned corn – 200 gr.
• Eggs – 3 pcs.
• Hard cheese – 100 gr.
• Mayonnaise – 3 tbsp.

Cooking process:

1. Prepare the products according to the list: pre-boil the breast and chicken eggs and cool. Measure out the required amount of cheese and carrots.

2. Cut the meat into medium-sized cubes.

3. Grate hard cheese on a medium grater.

4. Chop the boiled eggs.

5. Place all prepared ingredients into a deep salad bowl.

6.Season the salad with three tablespoons of mayonnaise and mix thoroughly.

7. If desired, you can put the dish in the refrigerator for half an hour for cooling and uniform soaking, or you can serve it immediately. Bon appetit!

Salad with chicken, corn, cheese and tomatoes

Salad with chicken, corn, cheese and tomatoes is a quick and simple salad option in which the ingredients are chopped, mixed and dressed with any sauce. In this recipe, we prepare the salad for a more impressive presentation at the holiday table and season it not with mayonnaise, but with a mixture of pesto sauce and olive oil. Bake the chicken salad in a frying pan.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Chicken fillet – 200 gr.
• Tomatoes – 50 gr.
• Canned corn - 1 can.
• Parmesan – 100 gr.
• Arugula – 100 gr.
• Pesto sauce – 1 tbsp.
• Olive oil – 1 tbsp.
• Seasonings - to taste.

Cooking process:

Step 1. Immediately prepare the ingredients for the salad according to the recipe and the number of servings you need. Rinse the fillet with cold water and dry well with a napkin.

Step 2. Then sprinkle the fillet with any seasonings, wrap it in parchment paper and fry in a dry frying pan for a few minutes on each side.

Step 3. Rinse the tomatoes and arugula and dry them as well. In a separate bowl, mix the sauce with olive oil.

Step 4. Cut the tomatoes into small cubes and chop the arugula. Place these ingredients in a salad bowl.

Step 5. Drain the marinade from the corn and pour the grains into a salad bowl.

Step 6. Grind the Parmesan on a medium grater, add to the rest of the ingredients and pour over the prepared dressing.

Step 7. Cut the baked fillet across the grain into slices.You can put them in a salad bowl and mix everything together.

Step 8. For a beautiful presentation, place fillet pieces and vegetable salad on portioned salad bowls. You can serve the prepared salad with chicken, tomatoes, corn and cheese. Bon appetit!

Salad with chicken, canned corn and Chinese cabbage

When you need something quick, tasty and satisfying, we prepare a light, almost weightless salad from such simple ingredients as chicken, Chinese cabbage and sweet canned corn. This dish is perfect for a full snack or snack for lunch.

Cooking time – 35 min.

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Peking cabbage – 350 gr.
• Chicken fillet – 150 gr.
• Canned corn – 200 gr.
• Crackers – 70 gr.
• Mayonnaise – 200 ml.
• Vegetable oil – 1-2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the Chinese cabbage thoroughly under running water and cut into arbitrary pieces - transfer to a deep and fairly large salad bowl.

2. Drain the juice from the corn and add it to the cabbage.

3. Rinse the chicken with water, remove white films and inclusions of fat - chop into small cubes, season with salt and ground black pepper - fry in vegetable oil until golden brown. Cool the finished meat slightly and transfer to the remaining ingredients.

4. Lastly, add croutons of any flavor to the salad, season with mayonnaise and mix thoroughly so that the sauce covers all the ingredients.

5. It is recommended to serve the finished dish immediately, before the crackers soften. Bon appetit!

How to make a salad with chicken, corn and mushrooms?

Let's prepare a delicious and aromatic salad called "Blizzard", which will give you a feeling of fullness for many hours, thanks to such hearty ingredients as chicken and wild mushrooms.

Cooking time – 25 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Mushrooms (forest) – 300 gr.
• Onions – 2 pcs.
• Canned corn – 240 gr.
• Boiled chicken fillet – 200 gr.
• Cucumbers (salted) – 1 pc.
• Mayonnaise – 2 tbsp.
• Vegetable oil – 3 tbsp.
• Salt - to taste.

Cooking process:

1. Boil pre-defrosted wild mushrooms, then cut them into pieces and fry them in vegetable oil, seasoning with salt, until golden brown.

2. Peel the onion and cut into thin half rings, fry in oil and salt, like the mushrooms, until transparent.

3. While the onions and mushrooms are cooling, let’s get to the rest of the ingredients. In a deep salad bowl, combine chopped boiled chicken meat, finely chopped pickled cucumber and canned corn.

4. After that, add fried mushrooms with onions to the above components and flavor everything with a small amount of mayonnaise.

5. Mix thoroughly and serve. Bon appetit!

Salad with chicken, canned corn and beans

Chicken salad with corn and red beans is a real riot of colors, tastes and aromas combined in one dish. Fresh and juicy vegetables go perfectly with spicy chicken fillet, and the main advantage of this salad is the absence of mayonnaise dressing.

Cooking time – 25 min.

Cooking time - 15 minutes.

Portions – 5.

Ingredients:

• Chicken breast – 300 gr.
• Canned red beans – 1 can.
• Canned corn - 1 can.
• Onions – 1 pc.
• Tomatoes – 1-2 pcs.
• Bell pepper – 1 pc.
• Parsley – 1 bunch.
• Lemon juice – 3 tbsp.
• Mustard – 1 tsp.
• Thyme – ½ tsp.
• Vegetable oil – 1/3 tbsp.
• Honey (liquid) – 1 tsp.
• Salt - to taste.
• Spices for chicken - to taste.

Cooking process:

1. Prepare the necessary products.

2. Rinse the meat under running water, dry it and remove any films - cut it and fry until cooked, seasoning it with chicken spices.

3. Cut the bell pepper in half, remove the seeds and chop.

4. Add finely chopped parsley and onions to the pepper.

5. Open the cans of beans and corn, drain the juice and add to the rest of the ingredients.

6. Next, diced tomato.

7. And at the very end, cooled chicken in spices.

8. Let's start refueling. In a separate bowl, mix mustard, lemon juice, vegetable oil, thyme, honey and salt to your taste.

9. Season the prepared ingredients with sauce and mix thoroughly. Bon appetit!

Simple and delicious chicken, corn and cucumber salad

When you are tired of banal salads, we prepare a fragrant, tasty, satisfying, but at the same time light salad from boiled chicken, fresh cucumber and canned corn. And if you season the food not with mayonnaise, but with sour cream or natural yogurt, you can even eat it at night!

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Chicken fillet – 300 gr.
• Eggs – 3 pcs.
• Canned corn – 100 gr.
• Fresh cucumbers – 200 gr.
• Mayonnaise – 40 gr.
• Salt – 5 gr.

Cooking process:

1. First boil the fillet in salted water, cool and cut into cubes or separate into fibers.

2. Wash the cucumbers with water, dry them with paper towels and cut them into small pieces.

3.Place the chicken on the bottom of a deep salad bowl as the first layer, cover with a mayonnaise mesh and then add cucumbers.

4. Boil chicken eggs in salted water, peel and chop.

5. Place eggs on the cucumbers and again mayonnaise.

6. Place the last layer of corn, which we also season with dressing. Bon appetit!

Delicious salad with chicken, corn and croutons

Chicken is such a versatile product that it can be combined with a great variety of ingredients: from beans to pineapples in sweet syrup. These chicken salads are perfect for holiday tables, as they are easy to form into neat shapes due to their thick consistency.

Cooking time – 50 min.

Cooking time – 25 min.

Portions – 5-6.

Ingredients:

• Chicken fillet – 250 gr.
• Eggs – 3 pcs.
• Baguette – 3 slices.
• Cucumber (long) – ½ pc.
• Canned corn - ½ can.
• Onion (small) – 1 pc.
• Dill – 1 bunch.
• Hard cheese – 60 gr.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Prepare the ingredients: boil chicken eggs in salted water until tender (about 8 minutes after boiling), cool and peel the shells. We clean the meat from white films and cook for half an hour in salted water. Afterwards, cool at room temperature.

2. While the eggs and chicken are cooling, make the crackers. Cut the baguette into medium-sized cubes and place on a flat plate in one layer.

3. Place the plate of bread in the microwave and cook for exactly 1 minute - take it out, stir and cook for another 30 seconds. Repeat cooking for half a minute until the baguette becomes crispy.

4. Chop the cooled chicken fillet and place on a dish.

5.We cut the cucumber in the same way as the breast and add it on top of the meat.

6. Finely chop the boiled eggs and place them in a salad bowl along with the corn, from which the juice must first be drained.

7. Finely chop the onion and dill and add to the other ingredients (it is recommended to leave a few sprigs of dill for decoration).

8. Lastly, add finely grated cheese, mayonnaise, salt and ground black pepper to your salad bowl.

9. Mix all the ingredients thoroughly, and if time allows, put it in the refrigerator for half an hour so that the salad is completely soaked.

10. But if guests are on the doorstep, serve immediately, garnished with crispy croutons (place at a short distance from each other).

11. And finally, to enhance the already pleasant aroma, sprinkle the finished dish with the remains of fresh dill. Bon appetit!

Salad with smoked chicken, corn, cheese and tomatoes

Not a single holiday or family feast is complete without salads, and today we present to your attention a recipe for a hearty and incredibly tasty salad with smoked chicken, canned corn and a win-win combination of cheese, tomatoes and mayonnaise.

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Smoked breast – ½ pc.
• Tomatoes – 2 pcs.
• Bell pepper – 1 pc.
• Cucumbers – 1 pc.
• Canned corn – 20 gr.
• Dill – 1 bunch.
• Cheese – 40 gr.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Rinse fresh cucumber under running water, dry with a paper towel and cut into thin strips.

2. Grind the smoked breast identically to the cucumber.

3. Wash two medium-sized tomatoes and cut into cubes.

4.Cut the bell pepper in half, remove all the seeds and chop.

5. Place all prepared ingredients into a deep salad bowl and add some canned corn, grated cheese, and finely chopped dill. Season the dish with salt and ground black pepper, add mayonnaise and mix thoroughly.

6. Serve chilled. Bon appetit!

Crab salad with chicken and corn

Dishes prepared with the addition of crab sticks always turn out light, airy and incredibly aromatic, but if you combine this component with chicken and canned corn, we get a new explosion of flavors that you will surely love!

Cooking time – 25 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Chicken pulp (boiled) – 200 gr.
• Canned corn – 200 gr.
• Crab sticks – 80 gr.
• Carrots (boiled) – 1 pc.
• Eggs (boiled) – 2 pcs.
• Cucumber (fresh) – 1 pc.
• Potatoes (boiled in their jackets) – 1-2 pcs.
• Green onions – ½ bunch.
• Mayonnaise – 2-3 tbsp.
• Salt - to taste.

Cooking process:

1. Cut crab sticks and meat into small pieces and place in a deep container.

2. Peel and cut the boiled potatoes in their skins and eggs into cubes, and also put them in a salad bowl.

3. Grind the boiled carrots, cucumber, drain the juice from the corn and add to the rest of the ingredients.

4. Lastly, add finely chopped green onions to the container and season everything with a few tablespoons of mayonnaise.

5. Season the salad with salt to your taste and mix thoroughly.

6. Serve immediately or let it brew in the refrigerator for about half an hour. Bon appetit!