Fiesta Chicken Salad


My husband and I have a new favorite food, and it definitely isn’t what you think. Well, if you saw my above picture, then it was probably a spoiler alert. It’s a salad that will forever change your food palette. Yes, a salad. Here’s the recipe:

   Fiesta Chicken Salad


Grab one ear of corn per person.

Since it is just my husband & me eating, I gathered 2 ears.


Go ahead and slice the corn off the cob before cooking.

When the corn is hot it REALLY burns and makes it more like a Science Fair project.


Throw your corn into the pan with one tablespoon olive oil. Also, throw some salt and pepper in the mix.

Do not turn the heat on yet, there are other things to be processed first.


Gather a bunch of green onions (we like a lot).


Chop them bad boys up.


Grab a purple onion.


Slice it if you desire.

You may also dice it, but we like to slice it.


Go ahead and put your chicken on the stove (or grill).

Add 2 tablespoons of olive oil to the pan, then add the chicken.

Salt and pepper the chicken to your likings.

Grilling the chicken is a great idea, but if you have a cast iron skillet with the grill in it, then it’s just as delicious.

Once your chicken is turned on, then go ahead and turn the corn on High.


In the meantime, rinse and dry your lettuce.


Once your corn is browning, then it is time to remove from the heat.

We love when our corn is slightly gives it a whole new flavor.


When your chicken is fully cooked (about 10 minutes on each side) remove from heat.

Chop into strips or cubes.


Assemble your salad with the chicken, corn, purple and green onion.

Add cheese (we use pepperjack for a nice kick).

Add salsa ranch (1 tablespoon salsa per 1/4 cup ranch).