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How to Make Corn and Chicken Salad

Hello People,

Been a minute. Hope you all are doing great. For me, I'm awesome and busy with a lot of stuff hence my absence *covers face.
Today's recipe is pretty simple and easy to make.
I was inspired to make this salad after watching a programme on Food Network (DSTV), one of my favorite channels. I'm on a weight loss diet (can't watch), so I eat a lot of salads these days.
This salad was so delicious, I could eat it all through the day.
Caution: Corn is high in  carbohydrates, so if you are on a low carb diet, consume this salad in little portions. 
Corns are also high in potassium, dietary fiber, iron, low in saturated fat and contain no cholesterol.
Corns come in different colors; white, yellow and even purple, depending on the area where they are grown. I prefer the yellow ones cos they contain more nutritive value. 
 
Corn and Chicken Salad

Ingredients:
- 1 Can of Sweet Corn (Maize)
- 200g of Shredded Chicken breast
- 2 Red Scotch Bonnet Pepper
- 3 Table spoons of Vegetable Oil
- 1 Small Green Pepper
- A teaspoon of ginger (grated)
- Spring onions (about a handful)
- A table spoon of Onion powder (optional)
 
Directions:
1. Wash chicken breast, add seasoning and cook till tender. Allow to cool, then shred. (I used my hands to shred, you can use a knife if you prefer).
N/B:I used chicken breasts, cos they are the healthiest part of chicken, contain little or no fat so good for my weight loss. *winks
2. Chop the pepper, spring onions and green pepper and set aside.
 
Ingredients: Top L-R: Onion Powder, Corn.
Down L-R: Green pepper, Ginger, Red pepper, Spring onions, shredded chicken
 
3. In a sauce pan add 3 tablespoons of vegetable oil, heat up slightly then add the chopped veggies in "2" above, stir fry for 2 minutes, then add ginger and  chicken stir for a minute.
Lastly, add corn, stir and turn off heat.
 
Enjoy warm or cold (refrigerate, then eat later). This can be served as a side dish with Jollof, Fried, Coconut or White Rice. I ate mine alone and it was filling.
There are many variations to this salad, you can add other veggies and  protein like carrots, green beans, mushrooms, shrimps, fish, shredded beef etc.
Corn and Mushroom Salad
I added Carrots to this
Kitchen Tips:
*If you prefer using fresh corn, wash the corn, boil with water only, do not add salt else it will take forever to get tender. Once tender, allow to cool, then remove the corn kernels from the cob and use.
*Always wash the top of canned foods before opening.
*When using canned foods, if you don't finish the content, pour out the remainder into a bowl with a lid and refrigerate. Do not leave canned foods in their cans once opened.
*Wash your vegetables with clean water and salt
 
 Regards,

Nitie

*Always wash your hands before and after handling food items.
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