One of my favorite things to make and eat is chicken salad. I always have chicken breast in the freezer and some leftover produce in the refrigerator, all it needs after that is a little mayonnaise and a little yogurt. I have really been meaning to make this chicken salad forever, but I wanted to wait until summertime. The sweet corn and garden-fresh tomatoes cannot be beat.
This was a perfect lunch to snack on for a few days and perfect with tortilla chips. It had all of the perfect flavors; the lime juice and cumin really added a pop to the entire dish. Chicken salad is a finicky dish, everyone likes it different. Some people like it with lots of mayonnaise and moisture and others like it to be barely coated. I fall into the second camp, but I did point out in the recipe where you could add more, if you desire!
1 lb. of Chicken Breast Halves, 2 small or 1 large
Salt & Pepper, to taste
2 ears of Corn, kernels cut off
1/2 pint of Grape Tomatoes, quartered
1/2 of an Avocado, diced
1 Jalapeño, seeded and diced
1/4 cup of Mayonnaise
1/4 cup of Plain Yogurt
1/2 of a Lime, juiced
1/2 teaspoon of Cumin
1/4 teaspoon of Cayenne Pepper
First, preheat your oven to 350 degrees. Drizzle your chicken with olive oil on each side and liberally season with salt and pepper. Place in a oven-safe pan and cook for 30 minutes or until the chicken has an internal temperature of 165 and the juices run clear. Set aside to cool.
In a large bowl, place the corn, tomatoes, avocado, and jalapeño. Set aside.
In a small bowl, whisk together the mayonnaise, yogurt, lime juice, cumin, cayenne, and 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Taste and adjust lime juice and salt and pepper, if needed.
Dice the chicken into bite-sized pieces. Add to the large bowl. Pour the mayonnaise mixture on top and fold in. If you need more moisture add equal parts of mayonnaise and yogurt and adjust seasonings.
Serve with tortilla chips or serve on a bun with lettuce.
The Barbee Housewife
Source: A Taste of Home Cooking