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.

Ingredients

• 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.