Mexican Chicken and Corn Salad

mexican chicken and corn salad recipe

mexican chicken and corn salad recipe

It is grilling season in Calgary right now and I am using every opportunity to use my barbecue.

I love that grilling adds an extra flavour to meats but also makes cleaning up my kitchen very easy. No pots to wash at all-I love that!

I am always looking for ways to jazz up my normal BBQ chicken salad and this Mexican chicken and corn salad does the trick.

Grilling up the corn is a must for the charring on the corn kernels adds an extra flavour boost to the salad.

One of the other things I do when grilling chicken is to pound it thin. This makes for an even thickness and your chicken then barbecues up quickly.

You could easily make the dressing dairy free too by switching up the Greek yogurt for Tofutti vegan sour cream and also Tofutti vegan cream cheese. The rest of the ingredients are naturally gluten and dairy free which I like.

I hope you give this salad a try and I would love to know what you think of it.

This recipe serves 2 as a main dish

Mexican Chicken and Corn Salad

Ingredients
  

  • 4-5 cups shredded iceberg lettuce
  • 2 corn cobs, husks and silks removed
  • 2 tbsp olive oil
  • 2 boneless chicken breasts
  • 1 avocado, sliced and sprinkled with lime juice
  • 2 limes (for dressing and avocado)
  • 1/2 cup fresh cilantro, chopped
  • 10-12 baby tomatoes, chopped
  • Dressing
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp minced garlic
  • 2 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1/4 cup plain cream cheese
  • 2 tbsp fresh lime juice
  • 1/2 – 1 tsp jalapeño
  • 1 green onion, chopped

Instructions
 

  • Heat a gas barbecue to medium heat.
  • Place the corn cobs on a sheet of aluminum foil.
  • Pour 2 Tbsp olive oil over the cobs and then wrap them up with the foil.
  • Place in barbecue and grill for about 15 minutes, turning the cobs over at least once.
  • Remove from barbecue and cool.
  • Once cool enough to handle, cut kernels from the cobs.
  • Set aside. 
  • Place one chicken breast on a sheet of parchment paper.
  • Top with another sheet of parchment paper.
  • Use a meat mallet to pound the chicken breasts flat to about 1/2 inch thick.
  • Pour some olive oil on a cookie sheet.
  • Place flattened chicken breast on the cookie sheet.
  • Repeat flattening process with the other chicken breast.
  • Place flattened chicken breasts on the barbecue and grill for about 12-15 minutes on medium heat.
  • Flip breasts over and continue grilling for another 5 minutes.
  • Remove from barbecue and slice into strips.
  • Set aside.
  • For dressing put all ingredients into a mini food processor and a magic bullet and process until smooth.
  • Pour into a jar and set aside.
  • To assemble salad spread shredded lettuce in a large bowl or onto 2 individual plates.
  • Top lettuce with chicken strips, sliced avocado, corn kernels, cut up tomatoes and chopped cilantro.
  • Pour dressing over salad and serve.
  • Enjoy!
Tried this recipe?Let us know how it was!
chicken breasts

mexican chicken and corn salad recipe

mexican chicken and corn salad recipe

Gluten-Free Mexican Beef Stew

gluten free beef stew


The other afternoon I was going through possible recipes for my cookbook and I came across beef stew.
One of the ideas for my cookbook is to fill it with meals, desserts and comfort foods that I grew up with. Just converting them now to gluten free. (If this sounds good to you, can you please comment below and tell me!)
Of course, beef stew is a meal that is not only a comfort food, but it is also an easy supper to make. It’s a meal that while cooking on low heat in the oven, can fill your house with a delicious smell.
Beef stew was a meal I used to make when the kids were little. It’s an inexpensive meal for the family. I could get tough cuts of meat on sale, such as round steaks or a small roast and then fill the pot with potatoes and carrots. Not only was it a delicious hot supper for my family, but it really was a fairly cheap one.
Again, while going through recipes to convert to gluten free, beef stew naturally fell on the list.
I had a problem though, I was also thinking about Mexican. Mexican spices and flavours.
What to do?
Make tacos for supper or continue with making a beef stew?
Why couldn’t I do both?
Well, I did just that and was very pleased with the end results. The only thing I didn’t have in the house was fresh gluten free corn tortillas so I ran to Salsita my local Mexican food store and picked some up.
This stew would be a great Sunday dinner meal. I’m looking at doing a weekly Sunday dinner suggestion. The idea came from Simply Bites and blogger, Aimee’s twitter suggestions for Sunday dinner.
I find making family dinners fairly easy and felt that while I had a pretty good handle on making a full gluten free meal, that I should probably share the menus of what I serve.
Would that be something you’d like to see? When should I post the dinner ideas? Is Thursday early enough in the week? (Again, please comment, I’d really appreciate your feedback.)


gluten free beef stew

gluten free beef stew

gluten free beef stew

gluten free beef stew

gluten free corn tortillas

gluten free beef stew
gluten free beef stew
gluten free beef stew

Gluten-Free Mexican Beef Stew

Ingredients
  

  • 1 large pkg beef stewing meat (.93 kg or about 2 pounds)
  • 2 tbsp canola oil
  • 1/2 large onion, sliced
  • 1/2 jar Mezzetta deli-sliced tamed jalapeño peppers
  • 1 yellow and green pepper, sliced
  • 2 cups Kitchen Basics gluten free beef broth
  • 1 tbsp garlic minced
  • 1/4 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp red chile powder
  • 1 tsp green chili crushed
  • 1 tsp gluten free taco seasoning
  • Gluten free fresh corn tortillas

Instructions
 

  • Preheat oven to 300 degrees.
  • In a Le Crueset Dutch oven heat up the canola oil on medium heat.
  • Remove stewing meat from pkg, rinse and dry thoroughly with a paper towel.
  • Adding small batches of the stewing meat, brown the meat.
  • Remove each batch before adding another.
  • Once all meat has been browned, add it back to the pot.
  • Add all the spices, sliced onion, green pepper, yellow pepper, jalapeños and the beef broth.Stir to combine.
  • Place covered Dutch oven into oven and cook for 3 hours.
  • Remove from oven.
  • Wrap corn tortillas in aluminum foil and place in oven. Let warm for 10-15 minutes.
  • Serve the stew with pico de gallo, guacamole, shredded cheese, fresh cilantro, sour cream and slices of lime.
Tried this recipe?Let us know how it was!