Discover a refreshing take on the classic chicken salad, combining tender chicken with the hearty flavors of beans and corn, all without the heaviness of mayonnaise. This recipe is perfect for a nutritious lunch or a light dinner, offering a delightful blend of textures and tastes.
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Ingredients
- Chicken Breast: 500 grams (1.1 pounds)
- Chicken Seasoning: To taste
- Parsley: To taste
- Onion: 1 medium (150 grams or 5.3 ounces)
- Tomatoes: 2 medium (300 grams or 10.6 ounces)
- Bell Pepper: 1 medium (150 grams or 5.3 ounces)
- Canned Red Beans: 350 grams (12.3 ounces)
- Canned Sweet Corn: 350 grams (12.3 ounces)
For the Dressing
- Refined Vegetable Oil: 60 grams (4 tablespoons)
- 9% Table Vinegar: 50 grams (3 tablespoons)
- Mustard: 60 grams (3 tablespoons)
- Honey: 40 grams (2 tablespoons)
- Garlic: 2 cloves (10 grams or 0.35 ounces)
- Thyme: A pinch
Instructions
- Rinse and pat dry the chicken breast, cut into cubes, and season with chicken seasoning. Refrigerate for 60 minutes, then pan-fry until cooked.
- Drain the canned red beans and sweet corn. Clean and chop the bell pepper into large cubes. Cut the tomatoes into large cubes and gently squeeze out the juice. Peel and dice the onion. Chop the parsley. Peel and crush the garlic.
- For the dressing, mix vinegar, oil, mustard, honey, crushed garlic, and thyme. Let it sit for 30 minutes.
- In a bowl, combine the chicken, corn, red beans, bell pepper, tomatoes, parsley, and onion. Pour the dressing over the salad.
- Enjoy your flavorful, mayo-free chicken salad! Bon appétit!
