Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users. Here is the Coumadin Safe Chicken Corn Salad recipe.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"...and the sea cucumber turns to the mollusk and says, 'With fronds like these, who needs anemones?'" -Finding Nemo by Pixar Studios

The refrigerator light goes on...

This is a one pan meal that takes about ten minutes to assemble. It takes another 45 minutes to chill, but the combination of the slight spiciness of the poblano with the cool cucumber and the creamy lime scented goat cheese makes it the perfect salad. Light but full of flavor.


Chicken Corn Salad

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 60 Minutes (includes chilling time)

This recipe can easily be multiplied and makes great leftovers.

Chicken Corn Salad recipe from Dr. Gourmet


  • 2 tsp olive oil
  • 2 Tbsp pumpkin seeds (pepitas)
  • 1 small onion (sliced)
  • 1 poblano pepper (diced)
  • 2 ears corn kernels (about 3 cups)
  • 12 ounces boneless skinless chicken thighs (cut into strips)
  • 2 ounces goat cheese
  • 1 tsp lime zest
  • 1/2 lime (juiced)
  • 1/8 tsp salt
  • fresh ground black pepper to taste
  • 1/2 large red bell pepper (diced)
  • 1 medium cucumber (seeded and diced)
  • 1/2 cup cilantro leaves
  • 4 romaine leaves (sliced)

Place the oil in a large skillet over medium-high heat.

Add the pumpkin seeds and cook for about one minute.

Increase the heat to high and add the onion and cook for 2 minutes. Stir frequently.

Add the pepper and cook for 1 minute. Stir frequently.

Add the chicken and cook for 4 minutes. Stir frequently

Add the corn and cook for about 3 minutes. Stir frequently

Remove from the heat.

Add the goat cheese, lime zest, lime juice, salt and pepper to a mixing bowl.

Add the chicken and corn mixture to the bowl with the goat cheese.

Toss well until the goat cheese is melted.

Chill well.

After the salad is chilled add the red pepper, cucumber and cilantro and toss well.

Serve on a bed of shredded romaine lettuce.

Nutrition Facts

Serving size: about 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 290 Calories from Fat 117
% Daily Value
Total Fat 13g 17%
    Saturated Fat 5g 24%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 90mg 30%
Sodium 450mg 20%
Total Carbohydrates 21g 8%
    Dietary Fiber 4g 13%
    Sugars 8g
Protein 25g
Vitamin A 26% Vitamin C 41%
Calcium 6% Iron 13%
Vitamin K 50mcg Potassium 700mg