Chicken & Fresh Corn Salad
Cuisine: Lunch
Serves: 4 to 6
This recipe is your foundation. If you want to take it to another level, swap out the tarragon with fresh basil or mint; toss in fresh peas; or shred up a carrot and add that too!
  • 1 pound boneless, skinless chicken breast halves, baked or grilled and cut into ¼-inch dice (about 3 cups)
  • 1 ear cooked corn, kernels removed (about ½ cup)
  • ⅓ cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh tarragon
  • Kosher salt and pepper
  1. Place the chicken, corn, mayonnaise, mustard, tarragon, and salt and pepper to taste in a large bowl. Stir together until everything is well combined.
  2. Serve as a sandwich, on top of a crunchy salad, or scoop over halved and pitted avocados.
Recipe by Lizs Healthy Table at