Chris' Recipes

Bon Appetite!

Zesty Lime Corn Chicken Salad

Written By: Chris - Apr• 12•17

I was inspired to create this salad after recently visiting the sky lounge of our frequent airline.  They often serve the same old same old options for lunch, but both  Bill and I were thrilled when we saw that the lounge had a few new options including a vegetable salad with a very forward taste of lime!  I happen to love this zesty tropical fruit that has a somewhat bitter, acidic taste – and also adds brightness and freshness to dishes.  Limes not only taste great, but they are good for you!  They are rich in vitamin C, can regulate sugar absorption in diabetics and can also help prevent heart diseases.  I read recently that lime peel and lime juices contain antioxidants that can slow down the process of atherogenesis, the buildup of plaque on artery walls; which is a good thing!

I decided to incorporate Jicama, a round, bulbous root vegetable (pronounced hee-cama) that is part of the legume family and grows on vines.

I love its light crunchy texture and was surprised to read that like potatoes, should be used sparingly due to the high carbohydrates content.  (They are a free – 0 point item on the Weight Watchers *SmartPoints™ program) Jicamas are also good for you with health benefits mainly derived from the unique mixture of vitamins, minerals, and other organic compounds, including dietary fiber, vitamin C, vitamin E, folate, vitamin B6, pantothenic acid, potassium, magnesium, manganese, copper, iron, and a small amount of protein.  Chopped, cubed, grated or sliced into fine sticks, raw or cooked, it is versatile and great for stir-fries, salads, slaw, soup, and combined with other veggies and fruits like oranges, apples, carrots, and onions, as well as meats and seafood.  A favorite Mexican recipe is chilled jicama slices sprinkled with chili powder, salt, and lime juice; so I thought this would be a perfect combination!  This is a simple salad to toss together and it sure reminds me of summer – finally within reach!

Ingredients: 

2 Corn cobs, cut from cob
1 Cup Grap Tomatoes, sliced in half or quarters
1/2 Cup Red Bell Pepper, chopped 
1/2 Cup Yellow Bell Pepper, chopped
1/2 Cup English Cucumbers, chopped 
1/2 Jalapeno Pepper, minced
1 Cup Jicama, grated
2/3 Cup Cilantro, chopped 
1 Whole Lime, plus zest (about 2 to 4 Tablespoons juice) 
1/3 Cup Extra Virgin Olive Oil, Lime infused if available
1 teaspoon Champagne Vinegar
1 teaspoon Skinny Girl Stevia liquid, or 1 Tablespoon Sugar to taste
Salt & Pepper, to taste
2 Cups Cooked Chicken Breast, boneless, skinless 

Start by blanching the corn.  Drop shucked whole ears of corn into salted, boiling water and let boil for about five minutes.  Then plunge the corn into an ice bath to stop the cooking process.  Once cool, use a sharp knife to remove corn from the cob.  Cut the other vegetables into small pieces, grate the Jicama and combine in a bowl.

Whisk together the lime juice, zest, vinegar, oil, sweetener, and salt and pepper.

Gently toss the lime vinegarette with the vegetables.

I use a rotisserie chicken that has already been cooked with skin and bones removed that I purchase from Costco.  Cut it into small bite-sized pieces and combine with the salad.  Stir in chopped Cilantro.

Enjoy immediately!
Cheers!
~Chris

 

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?