Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

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. Check sour cream for modified food starch. Best Foods and Hellman's mayonnaises are gluten-free.

"Business is never so healthy as when, like a chicken, it must do a certain amount of scratching for what it gets." -Henry Ford, Automaker

The refrigerator light goes on...

This is the perfect example of how Mediterranean diet translates to our American kitchens. Whole grain corn, veggies, legumes, lean meat, and great quality fats all in a single bowl – but with great Southwestern flavors.

If you have a cookout with chicken, this is a perfect salad to use up the leftovers. It's so easy to make that it's more than worth it to make a double batch. If you like a little more spice, add another 1/2 teaspoon cumin and a pinch of cayenne pepper for that extra zing. A touch of chipotle powder is a great addition as well.

Southwest Chicken & Corn Salad

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

Cooking Time: 45 Minutes

This recipe can be multiplied and makes great leftovers. Keep tightly covered in the refrigerator for up to 3-4 days.

Southwest Chicken & Corn Salad


Place a large skillet in the oven and preheat to 325°F.

While the oven is preheating peel the corn husks back but leave attached at the base of the cob. Remove the corn silks and rinse well.

Fold the cornhusks back around the corn and then wrap each cob with aluminum foil.

When the oven is hot place the chicken in the pan. Place the wrapped corn in the oven.

Roast the chicken for about 15 – 20 minutes. Remove to a plate and let cool.

Roasting the corn will take 20 to 25 minutes. Remove and allow to cool in the foil.

When the chicken is cool, cut into medium dice and place in a large mixing bowl.

When the corn is cool, cut the corn kernels from the cob and add to the bowl.

Add the celery, bell pepper, chili powder, paprika, cumin, oregano, salt, pepper, lime, sour cream and mayonnaise.

Fold together until well blended. Chill well before serving with 1/4 sliced avocado garnishing each serving.

Nutrition Facts

Serving size: about 2 1/2 cups salad

Servings: 4

Amount Per Serving

Calories 429 Calories from Fat 132
% Daily Value
Total Fat 14g 24%
    Saturated Fat 3g 15%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 91mg 30%
Sodium 488mg 22%
Total Carbohydrates 41g 14%
    Dietary Fiber 8g 26%
    Sugars 4g
Protein 38g
Vitamin A 18% Vitamin C 71%
Calcium 10% Iron 36%
Vitamin K 35 mcg Potassium 1102 mg
Magnesium 179 mg