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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

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

Sodium
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 with the cool cucumber and the creamy lime scented goat cheese makes it the perfect summer salad. Light but full of flavor.


 

Chicken Corn Salad

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

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe makes great leftovers.

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

Place the oil in a large non-stick skillet over medium-high heat. Add the pumpkin seeds and cook for about one minute.

Add the onion and pepper and cook for about 3 minutes, stirring frequently.

Add the corn and cook, tossing frequently, for about 5 minutes.

Add the chicken and cook for another 5 minutes. While the chicken is cooking add the goat cheese to a medium sized mixing bowl.

When the chicken is cooked, remove from the heat and add the chicken and corn mixture to the bowl with the goat cheese. Add the salt, pepper and lime juice. Toss well until the goat cheese is melted. Chill.

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: 2

Amount Per Serving

Calories 520 Calories from Fat 143
% Daily Value
Total Fat 17g 25%
    Saturated Fat 6g 30%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 110mg 37%
Sodium 392mg 16%
Total Carbohydrates 45g 15%
    Dietary Fiber 8g 34%
    Sugars 12g
Protein 53g
Vitamin A 67% Vitamin C 242%
Calcium 10% Iron 26%
Vitamin K 41 mcg Potassium 1394 mg
Magnesium 187 mg