Chicken Salad with Corn and Bell Peppers
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Chicken Salad with Corn and Bell Peppers
Ingredients
- Skin-On Chicken Breasts - 15 oz
- Orange Bell Peppers - 1 piece
- Pickled Apples - 1 piece
- Canned Corn - 15 oz
- Meyer Lemon Juice - 2 tablespoons
- Freshly squeezed orange juice - 4 tablespoons
- Salt - to taste
- Sugar - ½ teaspoon
- Cotton Oil - 2 tablespoons
- Vegetable Oil - 4 tablespoons
- Scallions - 5 stalks
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Wash the chicken breasts, dry them with a paper towel, rub with salt, sprinkle with pepper, and fry in vegetable oil until cooked.
Step 3
Cut the chicken breasts into pieces about 1x1x1 cm.
Step 4
Cut the bell pepper in half, remove the stem, seeds, and partitions, rinse the halves, and dry with a paper towel.
Step 5
Slice the pepper halves into thin strips lengthwise, then crosswise into small cubes.
Step 6
Peel the apple, remove the core, and cut into small cubes. To prevent the apple cubes from browning, add 1 tablespoon of lemon juice and mix.
Step 7
Place the corn kernels from the can along with the juice into a salad bowl.
Step 8
Add the chicken breasts, bell pepper, and apple to the corn, and mix thoroughly.
Step 9
In a small jar with a lid, pour in the corn oil, orange or grapefruit juice, remaining lemon juice, add salt, sugar, and shake.
Step 10
Pour the dressing over the salad and mix well.
Step 11
Wash and dry the green onions, separate 5–6 green stalks, and cut them into thin rings with kitchen scissors. Sprinkle them over the salad.
Step 12
Serve with toasted white bread.
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