The smoked fillet must be chopped into small cubes; for this, your knife must be well sharpened.

Place the fillet into a deep bowl and add a handful of canned corn to it.


Cut the hard-boiled eggs into 2 parts. Carefully remove the yolks, crumble them, and place them in a bowl. Mix the ingredients with a spoon.


Grind a smaller portion of the cheese using a fine grater and add to the salad. I recommend choosing cheese from fatty varieties and preferably with a spicy aroma (for example Radomer, Gouda). There is no need to add salt to this salad - all its ingredients are already salted initially.


Using a small spoon, fill the egg halves tightly.


Sprinkle each egg-coated salad with grated cheese. Then transfer the eggs to a beautiful dish where you will serve. This time I took a black stone board; light snacks and salads look very impressive on it.


Spread the rest of the salad on saltine crackers and top with cheese.


Carefully place the crackers and salad on the board. You can sprinkle sesame seeds around the finished snack for decoration and add fresh arugula. Now your company can calmly wait for hot dishes while enjoying this original salad, because you get quite a lot of it thanks to the proposed serving.

Salads are present in our everyday menu and decorate the festive feast. When inviting guests over, every housewife spends a long time in the kitchen to build something like this.

Someone wanders the Internet in search of a new recipe, someone tries to repeat a dish that they had a chance to try in a restaurant or favorite cafe, and someone who has enough courage for culinary experiments creates their own masterpiece at the stove.

The guarantee of achieving excellent results in the process of preparing salads is not inventing a “wheel”, but using classic combinations of products that more than one eater has recognized and loved.

For example, chicken and corn. They are the basis of many delicious salads. You just have to combine these ingredients together, add to them those products that you can find in the refrigerator, and the masterpiece is ready.

Regardless of what kind of chicken meat is used (boiled, smoked or fried), salads always turn out tasty and satisfying. And due to the fact that chicken breast, which is a good source of protein, is most often used for cooking, chicken salad also becomes a very healthy treat.

Simple recipe

The recipe for this salad is quite simple, it does not have a long list of ingredients and a huge number of complex operations. It will take a little time to prepare, but the result will be a tasty and satisfying dish.

Cooking sequence:

1. Cut the cucumbers into cubes and place in a colander to drain excess liquid;
2. Drain the canned corn and place it in a colander;
3. While excess juice is draining from the corn and cucumbers, cut the potatoes and chicken into cubes, finely chop the greens;
4. Mix all ingredients in a salad bowl, add salt and pepper, and season with mayonnaise. If desired, the finished salad can be decorated with sprigs of herbs or slices of pickled cucumber.

Salad with smoked chicken, croutons and corn

This salad is light, but at the same time very filling. To prepare it, you can use store-bought crackers with your favorite flavor that will go well with smoked chicken. Or you can spend a little more time and prepare delicious crackers, for example, from a loaf or white bread yourself.

Ingredients you will need during the cooking process:

• 1 smoked chicken breast (250-300 grams);
• 200 grams of hard cheese;
• 1 can (250 grams) canned corn;
• 100 grams of crackers;
• 2-3 tablespoons of mayonnaise for dressing.

For crackers:

• 1 teaspoon of a mixture of dry Provençal herbs;
• 2-3 tablespoons of olive oil;
• 0.5 loaves or loaves of white bread;
• 1 pinch each of salt and pepper.

The salad preparation time is no more than a quarter of an hour.

The calorie content of the dish will be 296.7 kcal per 100 grams.

Progress:

Chicken salad with pineapple and corn

The combination of chicken and pineapple has long been a classic, so it is unlikely that there will be a person who will not like this salad. Canned pineapples can be taken in rings or cubes. But even if you have diced pineapples on hand, they will also need to be cut smaller than cubes from a jar.

Ingredients that will be used in the cooking process:

Cooking time, taking into account the time required to boil meat and eggs, is 40-50 minutes.

The calorie content of the dish will be 230.7 kcal per 100 g.

Preparation:

1. In boiling salted water with a bay leaf and a few peas of allspice, boil the chicken breast, cool;
2. Hard-boil and peel the eggs;
3. Drain the corn and pineapples; you won't need it for this recipe;
4. First cut the meat into large pieces, and then disassemble into smaller pieces with your hands;
5. Pass the cheese through a coarse grater or cut into small cubes;
6. Chop pineapple and eggs into small cubes;
7. Pour all ingredients into a deep bowl or pan, mix well and season with mayonnaise. For this recipe, it is better to use fatty mayonnaise. So that if the pineapple releases juice, then with fatty mayonnaise it will add juiciness. Place the finished salad in bowls and serve in portions.

Hot appetizer with chicken and corn

Hot salad is a rather unusual dish. And the use of honey and ginger in the recipe gives the dish a unique, refined taste. When preparing it, it is important to correctly calculate the cooking time so that guests who arrive do not find a cold hot salad or the hostess in an apron rushing about in the kitchen.

The following ingredients are required for preparation:

For the marinade and dressing you will need:

• juice of half a lemon;
• 2 tablespoons soy sauce;
• 1 tablespoon honey;
• 1 teaspoon finely grated ginger root.

Cooking time: about 1.5 hours.

This dish turns out to be quite light and not as high in calories as the previous ones; 100 grams contains only 124.8 kilocalories.

Sequence of processes:

1. In a separate bowl, prepare the marinade; to do this, mix together ginger, honey, soy sauce and the juice of half a lemon;
2. Cut the chicken breasts lengthwise into two smaller pieces each and marinate in the prepared marinade for 1 hour;
3. Boil the carrots until tender, cut into cubes, mix with green peas, place in a thick-walled saucepan, pour in cream and simmer for 10 minutes. Turn off the stove and cover the vegetables with a lid. You will need them warm for the salad;
4. Grill the chicken well on a hot grill pan. Cut the hot fried brisket into small pieces;
5. Place a lettuce leaf on a portioned flat plate, carrots and peas stewed in cream on it, fried breast on top, sprinkle everything with canned corn and pour over the remaining marinade.

Layered salad with chicken fillet and corn

Layered salad is always a spectacular presentation, and if it is made from chicken and corn, it is also very tasty. When you don’t have a special ring at hand, you can cut a ring from a plastic bottle to assemble the salad. Its transparent walls will make it possible to make the layers the same in thickness.

For the puff salad you will need:

• 300-400 grams of chicken fillet;
• 300 grams of fresh champignons;
• 2 chicken eggs;
• 1 onion;
• 1 medium carrot;
• 2-3 tablespoons of vegetable oil for frying;
• 150 grams of salad mayonnaise.

Cooking time: 1 hour 10 minutes.

Calorie content will be 129.5 kcal per 100 grams.

Operating procedure:

1. Boil white chicken meat and cool;
2. Cut fresh champignons into thin slices and fry in vegetable oil with diced onion and grated carrots;
3. Drain all the liquid from the canned corn and break the chicken into small pieces with your hands. Boil the eggs hard and cut into small cubes;
4. Place the prepared ingredients in the following order: fried mushrooms, boiled chicken fillet, boiled eggs, corn. Coat each layer with mayonnaise. Before serving, place the dish in the refrigerator for half an hour to allow the layers to set.

Diet salad with boiled chicken breast, corn and apples

Chicken is a dietary product. And if you use low-fat sour cream, rather than mayonnaise, to dress the salad, then it will not cause any harm to your figure and will be able to supplement your diet menu.

Required Products:

• 300 grams of boiled chicken breast;
• 1 can of canned corn;
• 1 can of canned peas;
• 2 sweet and sour apples;
• 4 hard-boiled chicken eggs;
• 150 grams of low-fat sour cream;
• salt and pepper to taste.

Cooking time is about 15-20 minutes.

Calorie content: 136.5 kilocalories/100 grams.

Order of preparation steps:

1. Remove liquid from corn and peas;
2. Grind the breast, apples and eggs into small cubes;
3. In a deep bowl or other vessel, mix the chopped ingredients, salt, pepper and season with low-fat sour cream. Serve the finished dish, garnished with herbs.

Cooking notes

As in any business, the process of preparing salads has its own little tricks and secrets. Here are those that relate to the main ingredients in the given recipes - chicken and corn:

1. If the recipe uses boiled meat, then it should be cooked by placing it in hot water. This will preserve all the beneficial substances as much as possible and prevent the chicken juices from boiling out in the water;
2. You don't have to buy canned corn from the store. An excellent alternative to it can be fresh, frozen or home canned.

These are just a few of the salad recipes you can create using simple ingredients like chicken and corn, but they'll be enough to add some variety to your everyday menu or surprise guests at a holiday feast.

Bon appetit!

Salad with chicken breast and corn is an excellent alternative to traditional Olivier salad. You can prepare this appetizer on holidays and regular days. The dish turns out nourishing and aromatic, due to the correct selection of ingredients. The salad turns out delicious and unusual every time; it can be prepared in different variations.

A cold appetizer will perfectly solve the problem of an empty table when guests unexpectedly arrive. Gourmets will appreciate the exquisite taste of the dish, and housewives will appreciate the speed of preparation and inexpensive set of products.

The presence of chicken fillet in the salad is not accidental, since it is this ingredient that gives it a special taste, is dietary and at the same time nutritious. Corn is used to create an alluring aroma and original salad decoration.

Before preparing the chicken and corn salad, you need to rub the bowl with a cut clove of garlic. Then the dish will acquire an incredible seductive aroma

How to make salad with chicken breast and corn - 15 varieties

For each appetizer, housewives try to select an individual sauce or dressing for the main dish. In this recipe we will try to use a two-ingredient dressing.

You will need:

• Boiled chicken breast - 200 g.
• Fresh cucumbers—100 g.
• Canned corn - 100 g.
• Boiled eggs - 3 pcs.
• Mayonnaise - 60 g.
• Sour cream - 45 g.
• Garlic - 3 g.

Preparation:

Take the chicken fillet and cut it into small cubes, put it in a salad bowl. First cut the eggs in half, and then also into cubes of the same size. Add the chopped eggs to the chicken. Take fresh cucumbers and cut them into strips. This will give the dish beauty and unusualness. We send the vegetable to the chopped ingredients. Pour pre-strained corn into a salad bowl. It is advisable for the product to stand for some time in a separate plate.

Let's start dressing the salad. To do this, take a kitchen scale and weigh the amount of sour cream and mayonnaise we need. Make the dressing in a separate bowl, then squeeze the garlic into it and mix well. We add the resulting mixture to the rest of the ingredients, and mix everything thoroughly; you can add a little salt to the salad.

You can leave the dish in a large salad bowl or place it on a flat plate using a special cylindrical mold, sprinkle with corn kernels and chopped green onions. This will give the snack an aesthetic appearance.

Chicken meat is included in most salads, as it has dietary properties. This ingredient can change the taste of a dish beyond recognition. Due to the availability of products, the snack is quickly prepared at home.

You will need:

• Chicken breast—150 g.
• Corn - ½ can.
• Crackers (bread) -50-70 g.
• Cheese - 150 g.
• Fresh cucumber - 1 pc.
• Mayonnaise - 100 g.
• Sour cream - 100 g.
• Green onion feathers - 1 p.
• Salt - to taste.

Preparation:

First, mix mayonnaise with sour cream until smooth and place the contents in a plastic bag. We make a small hole in it so that the mixture pours out in a thin stream. Cut the boiled chicken breast into small pieces. Then put it in a deep salad bowl and distribute it evenly along the bottom.

You can add salt to taste. Take the sour cream-mayonnaise mixture and cover the meat with a thin layer. Spread the next layer of corn evenly, and again cover with a thin layer of dressing.

Cut the fresh cucumber into thin strips, pour into a salad bowl and smooth the layer over the surface of the corn. Be sure to add some salt and crush it a little with chopped green onions. And again fill the salad with mayonnaise. Grate the cheese on a fine grater and sprinkle it on the salad; use only half the ingredient. And coat the top layer with mayonnaise. We spread homemade crackers (to prepare them, you need to cut stale bread into cubes and dry it in the microwave). Sprinkle the salad with the remaining cheese and pour mayonnaise. Decorate with corn kernels and green onions around the edges.

Salad with chicken breast and corn "You'll lick your fingers"

I can talk forever about the combination of chicken breast and vegetables. Pickled cucumbers, onions, and potatoes in one salad give the dish an individual taste, and the beautiful and unusual design creates an inherent desire to try the appetizer as soon as possible.

You will need:

• Boiled potatoes - 170 g.
• Boiled salted chicken - 200 g.
• Pickled cucumbers—150 g.
• Onions - 80 g.
• Boiled carrots - 120 g.
• Eggs - 3 pcs.
• Corn - ½ can.
• Mayonnaise - 120 g.

Preparation:

For the convenience of correctly counting ingredients, it is better to use a kitchen scale. We prepare all the components of the dish. First of all, finely chop the onion and pour boiling water over it in a separate bowl for 5 minutes. Meanwhile, grate three eggs and carrots on a fine grater. Grind the potatoes and pickled cucumbers on a coarse grater. Remove excess moisture from cucumbers.

Separate the chicken fillet into fibers using a sharp knife. After which, you can start assembling the salad. To do this, take a flat dish and place the first layer of potatoes on it, then cover it with a layer of onions and a mesh of mayonnaise. Spread the mayonnaise over the onion, pressing it against the potatoes.

It is convenient to use a silicone spatula for this. Distribute a layer of chopped cucumbers and cover with mayonnaise. Lay out the chicken fillet and cover it with mayonnaise, using it to form a low mound.

Place corn on top, season with mayonnaise, distribute carrots on top, and press them well. Apply a thin layer of mayonnaise in a circle and press it onto the carrots (do not touch the middle of the salad). Place the eggs on top of the dressing and press them over the entire area of ​​the dish except the middle. We decorate the middle with corn kernels and beautifully apply mayonnaise.

Chicken and corn salad "Hearty"

Juicy sweet corn and dry chicken fillet go perfectly in one salad. Such an exquisite combination complements the dish with an unforgettable aftertaste. You can surprise your friends and family with this appetizer.

You will need:

• Hard cheese - 170 g.
• Chicken breast - 300 g.
• Corn - 150 g.
• Eggs - 3 pcs.
• Mayonnaise - 100 g.

Preparation:

Clean the ingredients. Cut the hard cheese into cubes and place in a salad bowl. Grind the chicken breast and eggs in the same way. We supplement the appetizer with corn and season with mayonnaise of any fat content. Mix everything well, add some salt if necessary and serve, garnishing with a sprig of parsley.

Salad with chicken breast and corn "Mushroom"

Mushroom salad, which contains chicken fillet and corn, can rightfully be called exquisite and incomparable. This product will greatly diversify any holiday table and add a zest to the table setting.

You will need:

• Boiled chicken fillet - 300 g.
• Carrots - 100 g.
• Onion - 2 pcs.
• Eggs - 3 pcs.
• Champignons - 300 g.
• Mayonnaise, salt, pepper - to taste.
• Sunflower oil - for frying.

Preparation:

Peel the onion and cut into small cubes. Place in a frying pan with heated oil and leave to sauté over low heat. Three peeled carrots on a fine grater, then add to the onion and mix. While the vegetables are frying, we clean our mushrooms and chop them into cubes and add them to the pan with the vegetables. Mix everything thoroughly, pepper, salt to taste and close with a lid. Leave to simmer over low heat for 15 minutes.

Meanwhile, chop the chicken breast into squares, grate the eggs on a fine grater, and drain the corn. Bring the mushrooms to readiness and cool. Then we put all the prepared ingredients into a salad bowl, season with mayonnaise and mix well.

Salad with chicken breast and corn "Korean notes"

A distinctive feature of salad with chicken breast and corn is that completely different additional ingredients can be used. The abundance of taste and unusual aroma attracts the attention of guests and household members.

You will need:

• Boiled chicken fillet - 2 pcs.
• Egg - 4 pcs.
• Hard cheese - 150 g.
• Korean carrots - 200 g.
• Corn - 1 b.
• Mayonnaise - 100 g.

Preparation:

Prepare the dishes and ingredients. Finely chop the chicken fillet and place it on the bottom of the salad bowl. Cover with mayonnaise and press a little. Spread Korean carrots evenly on top. Place the corn on the carrots and spread over the entire surface. We lay out the grated eggs, and pour a layer of mayonnaise on top of them and smooth them out well. Sprinkle grated cheese on top.

Salad with chicken breast and corn "Vegetable mix"

A vegetable salad with chicken breast and corn would be appropriate on a holiday table, especially in winter. This dish will make a deep accent on the entire feast, since in addition to the bright combination of ingredients, it is dressed in an original way.

You will need:

• Chicken fillet - 2 pcs.
• Green bell pepper - 1 medium.
• Tomato - 2 pcs.
• Onion - 1 pc.
• Canned corn - 1 pc.
• Canned red beans - 1 b.
• Parsley - 5 stalks.
• Chicken seasoning - to taste.
• For the sauce:
• Vegetable oil - 1/3 tbsp.
• Liquid honey - 2 tbsp.
• Mustard - 3 tbsp.
• Vinegar - 3 tbsp.
• Garlic - 2 teeth.
• Thyme - ½ tsp.

Preparation:

Wash the chicken fillet under running water and dry it, then cut it into equal cubes and put it in the refrigerator for an hour. Then fry the meat. Strain canned beans and corn. Remove the seeds from the bell pepper and wash it under running water. Cut peppers and tomatoes into large cubes. Chop the onion with a knife too.

Prepare the parsley. To do this, chop it finely, mix it with chicken and add it to the vegetables. Peel the garlic and squeeze into the salad. Next, mix all the ingredients for the sauce and pour it over the appetizer. Let the dish sit for 30 minutes and you can serve.

Salad with chicken breast and corn "Corn"

Salad with chicken breast and corn can be decorated in any way. It will look aesthetically pleasing on the holiday table. Thanks to smoked meat, the dish acquires new taste qualities.

You will need:

• Smoked chicken breast - 1 pc.
• Egg - 4 pcs.
• Cucumbers - 4 pcs.
• Corn - 1 b.
• Mayonnaise - 100 g.

Preparation:

We break the chicken into several parts, then cut it into small pieces and place it on a prepared dish (preferably an elongated one). We cut fresh cucumbers into strips, after removing the skin from them. Cover the chicken with a thin layer of mayonnaise and pour cucumbers on top, and again a layer of mayonnaise.

Grind the egg on a coarse grater and sprinkle it on the salad and cover with a thin layer of mayonnaise. Then we carefully spread it and give the dish an elongated shape. Pour the pickled corn on top and distribute over the entire surface. Using cucumber skins, we form the petals of a corn cob.

This type of chicken salad should not be salted, since the fillet is smoked and pre-salted. Otherwise, you may over-salt the snack.

Salad with chicken breast and corn "Tender"

Peking cabbage gives this salad a special tenderness. The dish turns out to be satisfying and low-calorie, so you can cook it every day.

You will need:

• Chicken fillet - 1 pc.
• Corn - 1 b.
• Onions - 2 pcs.
• Beijing cabbage - ½ part.
• Raisins - 150 g.
• Vegetable oil - for frying.
• Mayonnaise - 100 g.
• Mustard - 1.5 tbsp. l.

Preparation:

Pour boiling water over the raisins and leave for ten minutes. In the meantime, we are preparing other ingredients. Chop the chicken fillet and onion into small cubes. Add vegetable oil to the frying pan, heat it and add the chicken there. After it has browned a little, add the onion and mustard. When the onion has acquired a golden hue, turn off the pan and mix thoroughly.

Shred the Chinese cabbage into thin strips. Place all the products in a deep bowl, mix thoroughly, add corn and season with mayonnaise. The salad can be served.

Pineapples are sour, so they are wisely selected as a component of most salads. The dish takes on an unusual aroma and appearance when it contains chicken and corn.

You will need:

• Chicken breast - 2 pieces.
• Corn - 1 b.
• Pineapples - 1 b.
• Eggs - 4 pcs.
• Green onion - 1 bunch.
• Mayonnaise - 1 small pack.

Preparation:

Boil chicken eggs and cool. Separate the whites from the yolks. Chop the whites into cubes, and three yolks on a fine grater. Boil the chicken fillet, cool and chop into small fibers. Drain the juice from the canned corn. Chop the pineapples into pieces and finely chop the onion feathers.

Place all the ingredients in one deep bowl, season with mayonnaise, add grated yolk and mix everything well.

It's hard to imagine that pancakes and salad can exist together. Nevertheless, the combination of such ingredients in one dish attracts with its taste and interesting appearance.

You will need:

• Boiled chicken fillet - 1 pc.
• Canned corn - 1 b.
• Marinated champignons - 150 g.
• Mayonnaise - 150 g.
• For pancakes:
• Eggs - 3 pcs.
• Mayonnaise - 120 g.
• Flour - 3 tbsp. l.
• Salt, pepper, oil to taste.

Preparation:

Break the eggs into a bowl, add mayonnaise, flour, salt and pepper. Beat the dough well with a whisk so that there are no lumps. Pour oil into the pan and bake the pancakes until cooked. Then cool them, stack them on top of each other, cut them into 4 parts and chop them into strips. Place in a bowl.

Next, we tear the fillet into small fibers and cut the champignons into cubes. Strain the corn and add to the rest of the ingredients. Season with mayonnaise and mix well. Be sure to let the salad brew for 2 hours.

Salad with chicken breast and corn "Yogurt"

At any feast, you want to not only surprise your guests, but also please them with the unusual taste of the dishes. It is the yogurt salad with chicken and corn that will make a lasting impression on everyone.

You will need:

• Chicken breast - 500 g.
• Corn - 1 b.
• Hard cheese - 200 g.
• Eggs - 5 pcs.
• Onion feathers - 2 bunches.
• Yogurt - 2 tbsp. L.
• Horseradish - 2 tbsp. l.
• Salt - ½ tsp.
• Ground black pepper - 1-2 pinches.
• Pickled onions - 150 g.
• Vegetable oil - 2 tbsp. l.

Preparation:

Grind the hard cheese on a fine grater, add strained corn and pickled onions. Then cut the chicken fillet into cubes and fry in vegetable oil until golden brown. We also cut the eggs into cubes. Finely chop the onion and add to the prepared products.

For salad dressing, mix horseradish, yogurt, salt, pepper, stir until smooth, and season the salad with it. Leave for several hours.

This is a great idea to pamper your loved ones. The original selection of ingredients will be reflected in the unusual taste of the salad.

You will need:

• Boiled chicken fillet - 300 g.
• Hard cheese - 150 g.
• Canned beans - 200 g.
• Canned corn - 400 g.
• Pickled cucumbers - 3-4 pcs.
• Garlic - 1 clove.
• Brown bread - 3 slices.
• Parsley - 1 bunch.

Preparation:

We peel the garlic and pass it through a press. Rub the black bread with salt and garlic, then cut into cubes and dry in a dry frying pan. Chop the cucumbers into cubes, strain the corn and beans. Cut the cheese into thin strips.

Finely chop the parsley and mix all the ingredients in a salad bowl. Season well with mayonnaise and knead again. Add salt to taste.

Salad with chicken breast and corn "Kaleidoscope"

Salad "Kaleidoscope" is incredibly tasty and bright. Thanks to the right combination of bell pepper, chicken and corn, the dish has a sweetish original taste.

You will need:

• Onions - 1 pc.
• Chicken fillet -250 g.
• Bell peppers - 1 pc.
• Fresh cucumber - 1 pc.
• Canned corn - 0.5 cans.
• Mayonnaise, salt, herbs - to taste.

Preparation:

Cut the onion into small cubes and leave to marinate, sprinkling it with a pinch of salt and stirring. Grind the chicken fillet into equal cubes, also chop the bell pepper and cucumber.

Drain the liquid from the canned corn and add it to the salad bowl with all the prepared ingredients. Then add mayonnaise and mix the salad well; if desired, place the appetizer on a flat dish and garnish with thinly sliced ​​cucumber and dill.

The interesting colorful and spring design of the salad with chicken, herbs and corn will not leave anyone indifferent. Thanks to this composition of products, the snack turns out to be refreshing and healthy.

You will need:

Parsley, green onions - 1 bunch each.

Spinach or sorrel - 1 bunch.

Fresh cucumber 1 pc.

Boiled chicken fillet 1 pc.

Crackers 100 g.

Canned corn 1 b.

Tomato 1 pc.

Mayonnaise 150 g.

Preparation:

Chop all the greens as finely as possible. Place in a deep bowl and sprinkle with salt. Cut the fresh cucumber into small cubes, boiled chicken can be disassembled into fibers or also cut into cubes.

Add canned corn and croutons to the ingredients (it is important to first sprinkle them with Italian herbs, chopped garlic and olive oil). Season the dish with mayonnaise, add salt to taste and garnish with tomato slices.

For salad, boil in salted water, cool and cut into small cubes. Place in a salad bowl.

Wash all vegetables and chop finely. Chop the cabbage thinly; there is no need to mash it, since the leaves of Chinese cabbage are very tender. Place everything in a salad bowl with the chicken meat.

Open the can of corn, drain the water and also add to the vegetables.

To prepare the salad sauce, you need to combine salt and lemon juice (half a lemon is enough), then add three tablespoons of olive oil and mix everything. Pour the prepared dressing over the salad, stir and let it soak for half an hour in the refrigerator.

Try making other equally delicious chicken salads with the addition of corn. By the way, chicken fillet in salads does not have to be boiled. It can be smoked, baked or fried chicken.

The second version of chicken salad is more filling, it contains a lot of protein ingredients: meat, beans and cheese.

Chicken salad with corn, beans and cheese

Required Products:

• 3 cucumbers (pickled),
• 1 tooth garlic,
• 350 gr. chicken meat (boiled),
• 230 gr. beans (canned),
• jar of preserves corn (420 grams),
• 150 gr. hard cheese,
• a pinch of salt and pepper,
• a bunch of fresh parsley,
• 3 slices of bread (black),
• light mayonnaise or classic yogurt for dressing.

Recipe:

Finely grate the peeled garlic or squeeze through a press.

Rub three pieces of black bread thoroughly with garlic and salt, cut into small cubes. Then dry them in a dry frying pan or oven.

Cut the cheese into thin slices.

Drain the liquid from the corn.

Cut the chicken meat into medium pieces.

Cut all the pickled cucumbers into medium cubes.

Wash the parsley well, then dry it and cut off all the stems and finely chop the remaining leaves.

Combine beans, chicken meat, cheese blocks, corn, cucumber cubes, chopped parsley and prepared black bread croutons in a deep salad bowl, add light mayonnaise, stir. A hearty and tasty salad is ready!

Chicken salad with corn and celery

Products for salad:

• two chicken fillets or one breast,
• 150 gr. canned corn,
• one medium cucumber
• one fleshy stalk of celery,
• lettuce leaves,
• ground pepper,
• a pinch of salt.

To prepare the dressing:

• fresh dill - 3 sprigs,
• one small onion (preferably red),
• sour cream for dressing,
• salt.

How to cook:

Refueling. Finely chop the dill sprigs and peeled onion. Place in a bowl, then add sour cream, salt and stir, set aside.

Remove two fillets from the chicken breast and cut lengthwise into slices. Salt and sprinkle with pepper to taste.

In a frying pan over medium heat, heat 1 tbsp. a spoonful of vegetable oil. Place the fillet in the pan and fry for three minutes on each side. Then remove from the pan and let the hot chicken meat rest for a while. Then cut the chilled chicken into small pieces.

Cut fresh cucumber and celery into thin slices.

Place lettuce leaves on portioned saucers or a large plate. Mix chicken, corn, cucumbers and celery, sprinkle with salt and place on salad. Top the salad with chicken and corn with the prepared dressing and serve.

We thank Olga Kamasheva for the recipe and photo.

Bon appetit and good recipes!

Salads made from boiled, fried, steamed or smoked chicken with the addition of corn have long become popular on the menu of many families. If the housewife has not yet fully decided on the signature recipe for such a dish, the following recipes for salads with corn and chicken will help her. Dishes with the addition of chicken and corn are suitable for both the daily menu and the holiday table.

For the salad you need:

• raw chicken breast with skin and bone – 350 g;
• water – 800 ml;
• fresh cucumbers – 200 g;
• 1 can of corn;
• pineapple from a jar, pieces without syrup - 250 g;
• ground pepper;
• garlic;
• any greens - 2-3 sprigs;
• salt – 6-7 g;
• peppercorns;
• laurel leaf;
• mayonnaise – 200 g.

Recipe:

• The breast, along with the skin and bone, is washed under the tap, placed in a saucepan, filled with water and cooked until boiling.
• Remove the scale, add salt, add 2-3 peppercorns and 1-2 bay leaves. Cook for about half an hour, remove the chicken from the broth and cool. Boiled whole breast meat has a richer taste than boiled fillet.
• Remove the bone from the cooked breast and remove the skin. Cut the meat into pieces.
• Washed cucumbers are cut into cubes.
• Take 1-2 garlic cloves, crush them with a knife and chop them finely.
• Every last drop of liquid is poured out of an open can of corn.
• Combine pineapples, chicken, corn, cucumber, garlic and mayonnaise. Pepper the salad to taste and mix well. Transfer the prepared salad to a salad bowl and, before serving, decorate the top of the dish with herbs.

Video on the topic:

Salad with chicken, fresh cucumber, corn, celery

Leaf, petiole and root celery are eaten. All parts of this plant are rich in vitamins, beneficial organic compounds and minerals. Celery is also good for men's health. In this case, juicy and aromatic celery stalks will be used for the salad. They perfectly reduce the calorie content of a dish, remove toxins and excess liquid.

For the salad you need:

• celery - 2-3 petioles weighing 180 - 200 g;
• fresh cucumbers – 200 g;
• chicken fillet weighing 250 - 300 g;
• ground pepper;
• salt;
• vegetable oil – 30 ml;
• 1 can of corn;
• mayonnaise – 150 g;
• red onion;
• dill – 10 g.

Cooking steps:

• Using a knife, chop the onion and dill very finely. Place them in mayonnaise and mix. Set the dressing aside.
• The fillet is rubbed with salt and pepper and cut lengthwise into thinner pieces.
• The prepared fillet is fried in oil on both sides. On each side it is enough to do this for 4-5 minutes. Place on a napkin and let cool.
• Wash cucumbers and celery stalks. The tips of cucumbers are cut off; the upper tender part of the petioles is used.
• Cut everything into cubes of approximately the same size.
• All the juice is drained from the corn.
• All ingredients for the salad are combined in a suitable sized bowl, the dressing is added, mixed and the finished salad is served to the guests.

Salad with chicken fillet, corn, cucumber

For a light, healthy and simple salad you will need:

• raw chicken fillet or meat cut from the breast, without skin and bones – 300 g;
• 1 can of corn;
• mayonnaise – 120 – 150 g;
• cucumbers – 180 – 200 g;
• garlic;
• ground pepper.

Recipe:

• Pre-cooked and cooled fillets are separated into fibers or finely cut into pieces with a knife.
• Carefully pour all the liquid out of the can of corn.
• The washed cucumber is cut into thin bars or cubes.
• Combine chicken, cucumber and corn. Add pepper to taste and squeeze out one or two cloves of garlic.
• Stir, transfer to a salad bowl and place the finished salad on the table.

This salad recipe can be considered basic. Even a novice cook can easily handle it. Boiled eggs, walnuts or pine nuts, lettuce and other greens go well with chicken, cucumber and corn. These and other foods can be added to the chicken salad of your choice.

Video on the topic:

Salad with chicken, pickled cucumber, corn

A salad prepared according to the recipe below can replace the usual Olivier salad. For it you need:

• salted, preferably barrel, cucumbers - 3-4 pieces weighing 250 g;
• boiled carrots – 70 – 80 g;
• 1 can of corn;
• 1 medium onion;
• boiled chicken meat, pulp – 250 g;
• mayonnaise – 150 g;
• egg – 2 pcs.;
• 1 can of corn;
• a couple of medium boiled potato tubers.

Cooking steps:

• Pickled cucumbers are first cut lengthwise and the brine that has accumulated inside is allowed to drain. If vegetables have too large seeds, they are removed with a spoon.
• Prepared cucumbers are cut into small cubes.
• Eggs, previously hard-boiled, are peeled and also cut into cubes.
• Boiled chicken is cut into strips lengthwise, and then chopped crosswise into small pieces.
• Drain all the liquid from the can of corn.
• Boiled carrots and potato tubers are also cut into neat cubes.
• Finely chop the peeled onion.
• Take a suitable bowl and put cucumbers, chicken, corn, eggs, onions, carrots and potatoes into it. The salad is dressed with mayonnaise and served.

Salad with boiled chicken, corn, cucumbers

Many housewives are able to prepare not only the first and second courses, but also a salad from one chicken carcass. If you boiled a whole chicken for the first or second, then part of the boiled meat can be used to prepare a delicious salad.

For the salad you need:

• boiled chicken meat – 300 g;
• fresh cucumbers – 300 g;
• 1 can of corn;
• 1 onion;
• mayonnaise – 150 g;
• greens – 10 g;
• olives for decoration – 5-7 pcs. (if there is).