Salads with corn and chicken

Salads with corn and chicken

Chicken dishes are preferred by others over other meats. Poultry meat is cooked faster, it turns out more tender and costs less. Some of its dryness can be compensated by adding juicy products. Cooks have long noticed: sweetish fruits well set off the taste of chicken and give juiciness to snacks. However, not only do they cope with this task. A good pair with poultry meat is corn kernels. Salads with corn and chicken are tender, tasty, harmonious, and it is not difficult to cook them.

Cooking Features

In order to make a delicious and appetizing salad with chicken and corn, it is not necessary to master the culinary excellence. Knowing a few moments will allow you to cope with the task perfectly well even for an inexperienced cook.

  • Do not take frozen poultry for salad. During defrosting, it will lose some liquid and become completely dry. This product is more suitable for cooking soups and cooking stews. For salad it is better to get fresh or chilled chicken. And the younger she is, the more tender her meat is.
  • You can cook chicken for a salad in different ways, their choice depends on the specific recipe. Most often the chicken on the salad is boiled. So that during cooking it does not lose juiciness, immerse it in already boiling water and salt only 5 minutes before readiness. When baking, the chicken must be wrapped in foil or placed in a cooking sleeve, otherwise it will come out dry and tough.
  • Most often for the preparation of salads they use canned corn: it is sweet, juicy, allows you to make a quick snack. But you can replace it with grains from the ears. For this, they are boiled for a long time in fresh water. If the water is salted, the corn grains will become hard as pebbles. Corn on the cob is salted only after preparation.
  • Some corn and chicken salads are layered. Such snacks need to be prepared at least 2-3 hours before the time of the intended feast, otherwise the layers will not have time to soak in the sauce. If you are in a hurry, you can not water the products with the sauce, but mix them with it separately, and then collect the salad from them.
  • If some products require heat treatment, they should be cooled after cooking and only then combined with the rest of the ingredients. Violation of this rule will lead to the fact that the snack quickly deteriorate.

Recipes for corn and chicken salads can vary considerably - there is no one technology for making these snacks. However, the above rules apply regardless of the recipe selected.

Simple Chicken and Corn Salad Recipe


  • chicken fillet - 0, 2 kg;
  • canned corn - 0, 25 kg;
  • pickled cucumbers - 0, 2 kg;
  • potatoes - 0, 25 kg;
  • green onions - 50 g;
  • salt, pepper - to taste;
  • mayonnaise - 100 ml.

Method of preparation:

  • Wash chicken fillet and dip it in boiling water. Cook for 15 minutes, salt and continue cooking for another 5 minutes.
  • Cool the chicken and cut it into 7-8 mm cubes. Put in a bowl.
  • Wash potatoes and boil them in uniform. Let it cool. Clean up. Cut in the same pieces as the chicken. Put to her in a bowl.
  • Cut pickled cucumbers into small cubes, add to chicken and potatoes.
  • Open a jar of corn, fold it to a colander. When the grains are dry, pour them into a bowl with the rest of the ingredients.
  • Wash, shake the onions from the water, chop them up with a knife, combine them with the rest of the components.
  • Salt and pepper the salad, season with mayonnaise.

Pickled cucumbers give the snack a little piquancy, the potatoes make it more satisfying. The snack looks bright and appetizing. If pickled cucumbers in its composition are replaced with fresh ones, the salad will have a delicate flavor. This ingredient is often chosen depending on the season.

Salad with corn, smoked chicken and crackers


  • smoked chicken breast - 0, 4 kg;
  • canned corn - 0, 25 kg;
  • crackers - 100 g;
  • Korean carrot - 150 g;
  • hard cheese - 0, 2 kg;
  • mayonnaise - 0, 2 l.

Method of preparation:

  • Chicken meat should be peeled, skinned, and finely chopped. Place in a bowl.
  • Place Korean carrot in the hen. If you do not like spicy dishes, you can replace it with boiled carrots, cut into small cubes or strips.
  • From the jar of corn drain the liquid, pour the grains into a bowl of carrots and chicken.
  • Coarsely rub the cheese, send to the rest of the ingredients.
  • Sprinkle crackers, mix.
  • Pour in mayonnaise, mix again.

It is necessary to season this salad just before serving. The crackers are also added last, otherwise they get sodden, which will spoil the taste and appearance of the finished dish.

Layered salad with corn and chicken


  • chicken breast - 0, 4 kg;
  • fresh champignons - 0, 3 kg;
  • canned corn - 0, 25 kg;
  • carrots - 150 g;
  • onions - 100 g;
  • vegetable oil - 50 ml;
  • chicken egg - 3 pcs .;
  • mayonnaise - as required;
  • salt, pepper - to taste.

Method of preparation:

  • Chicken breast dipped in boiling water, boil for 30 minutes. 5 minutes before ready salted.
  • Cool the chicken, remove the skin from it. Separate the fillet from the bones, cut into small cups.
  • Put the chicken pieces on a platter, pepper and salt it. Pour the sauce, making it a fine mesh. To prevent the sauce from spilling out in large quantities, before using it, place it in a culinary bag and squeeze through a nozzle with a narrow opening. You can replace the culinary bag with a plastic bag by making a hole in it with a toothpick.
  • Free the onion from the husk, cut it into small pieces.
  • Wash, dry the champignons with a napkin. Cut them into medium-sized bars or thin plates.
  • Scrape and wash carrots. After drying it with a kitchen towel, chop it on a coarse grater.
  • In a deep frying pan, melt butter, put mushrooms, carrots and onions in it. Fry them until the liquid released from the champignons evaporates completely from the pan. Salt, pepper, leave to cool.
  • Cook the eggs. Cool them by placing them under a stream of cold water. Free from the shell, finely chop with a knife or chop on a coarse grater.
  • Put the fried mushrooms, onions and carrots on the chicken, cover with a sauce.
  • Place eggs on top, brush with mayonnaise.
  • Open the jar of corn, its contents flip down to a colander. When the water is drained and the corn is dry, put it in the final layer.

This variant of salad with corn and chicken is considered festive. If you want to make it more spicy or speed up the cooking process, you can replace the boiled chicken in its composition with smoked.

Salad with corn, chicken and apple


  • chicken meat, smoked or boiled - 0, 3 kg;
  • chicken egg - 4 pcs .;
  • apples - 0, 4 kg;
  • lemon juice - 5 ml;
  • canned corn - 0, 25 kg;
  • sour cream or mayonnaise - to taste.

Method of preparation:

  • Wash the apples and dry them with a napkin. Cut from the fruit core. If you want the salad to be tender, the fruit is better to clear, although you can leave the peel.
  • Cut apple pulp into cubes about 1 cm in size. Pour with lemon juice, mix. Lemon juice will not let the apples darken and will give them a pleasant sourness.
  • Place the apples in a bowl, pour the corn over them.
  • Cut the cooked chicken into small cubes, send to other ingredients.
  • Cool the boiled eggs by holding them under running cold water. Peel, cut into cubes, put to the rest of the products.
  • Add sour cream or mayonnaise, mix.

If you want the taste of the snack to be even more sweet, juicy and tender, replace the apples with pineapple pulp. Lemon juice in this case can be excluded from the recipe.

How to decorate a salad with corn and chicken

If the recipe for a salad of corn and chicken does not provide for any specific design option, it is still worth decorating it, relying on your own imagination. You can offer a few ideas decorating these snacks.

  • Put the salad on an oval dish, cover with corn kernels. Place spinach leaves or other greens on one of the extended sides, giving the snack a resemblance to the “queen of the fields”. The similarity will be even greater if, instead of a dish, we take herring dish, but without a decor in the form of scales, fish heads, tails, fins.
  • If you are making a layered salad, lay out the food inside a split baking or cooking hoop. Then he will look more neat and noble. When serving in portions, instead of a culinary hoop, you can use a tin can, from which the bottom was pre-cut.
  • If you want to give the salad some specific shape (heart, symbol of the year, flower), you should use a stencil. Just draw on the thick paper the desired shape and cut, put the outline on the dish and inside it distribute the product for the first layer. After the stencil can be removed, since the first layer will already show how to lay out other products.
  • Bright corn kernels will look good on the surface of the salad, if they put an inscription or a figure.

Ornament for the salad can also serve as flowers from vegetables and eggs, if these products are included in the recipe.

Salads with corn and chicken look bright and festive, have a delicate balanced taste, are juicy and nourishing. Even an inexperienced hostess will be able to prepare such a snack for dinner, dinner or for the holiday table. The presence of a large number of recipes of this dish allows you to choose the option for every taste.

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