Special Diet Information

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

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.


"The day of fortune is like a harvest day, We must be busy when the corn is ripe." -Torquato Tasso, Italian Poet

The refrigerator light goes on...

Using goat cheese with your composed salad in this way is both super easy and adds a creaminess to the salad that is hard to get with ingredients like mayonnaise, yogurt, or sour cream. By putting the cheese in the bowl and letting the residual heat from your ingredients melt the cheese, you save the time and hassle of mixing up the dressing.

This recipe can go in a lot of directions pretty easily, depending on your mood and the spices you have on hand. Replacing the cumin and chili powder with curry powder and garam masala takes this Indian. Using fresh basil, a few black olives, and about a tablespoon of capers takes this Mediterranean. I love this with smoked paprika and a bit of Cajun spice blend too.



Spicy Corn and Chicken Salad

Servings: 2 | Serving size: about 2 cups salad

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

This recipe keeps well, refrigerated, for 3-4 days and makes great leftovers. Note that cooking time does not include chilling time.

1 Tbsp olive oil (divided)
2 large ears corn (cut kernels from cob)
1 medium green bell pepper (seeded and diced)
1 medium red bell pepper (seeded and diced)
2 ounces goat cheese
3 large green onions (sliced crosswise; keep white and green parts separate)
8 ounces boneless skinless chicken breast (cut into 1/4 inch cubes)
3 large ribs celery (diced)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1/8 tsp cayenne pepper
1/2 tsp salt

Spicy Corn and Chicken Salad recipe from Dr. Gourmet
Place 1 teaspoon of the olive oil in a large skillet over medium high heat.

Add the corn and cook for about 5 minutes. Toss frequently.

As the corn begins to lightly brown, add the green and red peppers.

Cook for about 5 minutes. Toss frequently.

While the corn and peppers are cooking, place the goat cheese in a large mixing bowl.

When the peppers have just started to soften, add them along with the corn to the bowl with the goat cheese.

Place the remaining 2 teaspoons of olive oil in the skillet and add the white part of the green onion.

Cook for one minute. Toss frequently.

Add the chicken breast and cook for about 6 to 8 minutes. Toss frequently.

When the chicken is cooked, add it to the bowl with the corn and peppers.

Add the celery, cumin, chili powder, paprika, cayenne, and salt to the bowl. Fold the vegetables and chicken together until the goat cheese is melted and the whole is well blended.

Chill well before serving.

Nutrition Facts

Serving size: about 2 cups salad

Servings: 4

Amount Per Serving

Calories 495 Calories from Fat 116
% Daily Value
Total Fat 12g 20%
    Saturated Fat 4g 16%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 44mg 14%
Sodium 482mg 20%
Total Carbohydrates 70g 25%
    Dietary Fiber 9g 34%
    Sugars 5g
Protein 25g
Vitamin A 65% Vitamin C 208%
Calcium 9% Iron 27%
Vitamin K 63 mcg Potassium 832 mg
Magnesium 150 mg