Chicken, Corn, and Tomato Salad

Inspired by my mother, this flavor-infused recipe gives a healthy twist to mexican food.

Yield: 1 serving
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  • 2 medium tomatoes
  • 3/4 cup(s) corn off the cob
  • 2 small chicken breasts
  • 2 teaspoon(s) your favorite seasoning (optional)


  1. Turn the stove on high. Cook your chicken breasts on a pan until fully cooked. While the chicken is cooking, dice the tomatoes and mix them in a bowl with the corn. Once the chicken is done cooking, cut it into small pieces, or shred it, and put it into the salad. Add your favorite seasoning if you desire, and enjoy!
July 2011

This recipe is a personal recipe added by jordindy and has not been tested or endorsed by MyRecipes.

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