Print

Paprika Chicken & Corn Salad Recipe

Paprika Chicken & Corn Salad Recipe
Print Recipe

★★★★★

4.9 from 27 reviews

This vibrant Paprika Chicken & Corn Salad combines smoky paprika-seasoned baked chicken with fresh roasted corn, black beans, and roasted poblano pepper over crisp romaine lettuce. Tossed in a tangy lime and cumin dressing and topped with crumbled queso fresco and fresh cilantro, this salad makes a flavorful, satisfying meal perfect for warm days or light dinners.

Ingredients

Scale

Salad Ingredients

  • 5 cups chopped romaine lettuce
  • 1 batch Paprika Baked Chicken (sliced or chopped)
  • 1 cup roasted corn (frozen, defrosted, or fresh)
  • 1 cup black beans (drained & rinsed if canned)
  • 1 roasted poblano pepper (see notes for roasting)
  • 1 cup chopped tomatoes
  • 2 ounces crumbled queso fresco (about 1/3 cup)
  • 1/4 cup chopped cilantro

Dressing Ingredients

  • 3 tablespoons fresh lime juice
  • 1 1/4 teaspoons agave nectar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 2 1/2 tablespoons extra virgin olive oil

Instructions

  1. Prepare the salad base: In a large salad bowl, combine the chopped romaine lettuce, sliced or chopped paprika baked chicken, black beans, chopped roasted poblano pepper, chopped tomatoes, crumbled queso fresco, and chopped cilantro. This mix forms the hearty and colorful base of the salad.
  2. Make the dressing: In a small bowl, whisk together the fresh lime juice, agave nectar, ground cumin, and kosher salt until well combined. While whisking continuously, slowly drizzle in the extra virgin olive oil to emulsify the dressing.
  3. Toss the salad: Pour the prepared dressing over the salad ingredients. Toss everything gently but thoroughly to ensure each bite is evenly coated with the tangy, flavorful dressing.
  4. Serve immediately: Once tossed, serve the salad fresh to enjoy the crisp textures and vibrant flavors at their best. This salad pairs wonderfully with warm tortillas or crusty bread if desired.

Notes

  • To roast the poblano pepper: Place the pepper over an open flame or under a broiler, turning occasionally until the skin is charred and blistered. Place it in a bowl covered with plastic wrap for 10 minutes to steam. Peel off the skin, remove seeds, and chop before adding to the salad.
  • If fresh corn is not available, frozen roasted corn is a convenient substitute—just defrost before use.
  • For a spicier version, consider adding a pinch of smoked paprika or a few dashes of hot sauce to the dressing.
  • The recipe utilizes leftover paprika baked chicken, but grilled or roasted chicken seasoned with paprika can be used as alternatives.
  • Queso fresco can be substituted with feta cheese for a different but complementary flavor.

Nutrition

Keywords: Paprika Chicken Salad, Corn Salad, Roasted Poblano Salad, Mexican Salad, Healthy Chicken Salad, Summer Salad

Find it online: https://trendytasterecipes.com/paprika-chicken-and-corn-salad-recipe/