Street corn Chicken Salad

2 chicken breasts, shredded (1.5-2 lbs)

Pour dressing over chicken

Add

1 can sweet corn, drained, grilled* (or 3 cobs of fresh corn, grilled)

1/3 c shallot, finely diced

¼ c jalapeno (about 2) remove seeds/stems

½ c cojita cheese, grated

3 Tbs fresh cilantro, finely chopped

Stir together and enjoy

Dressing

¼ c mayo

½ c yogurt

2 Tbs lime juice

2 Tbs diced green chili (canned, mild)

½ tsp each

cumin, chili powder, garlic powder

¾ tsp salt

½ tsp pepper

Pour dressing over all and enjoy

*pan grill canned corn

heat 1 Tbs oil to pan, add the corn

let cook stirring occasionally for about 15 minutes.

Chicken Salad Sandwich

Roast 2 chicken breasts (with bones) sprinkle with seasoning salt. 350° for 45 minutes, let cool and shred.

Place chicken in a bowl, add...
Finely chop 3 celery ribs.
Chop ¼ C nuts (I used pistachio/almonds/cashews) 
¼ C mayo
Mix well and serve on toasted rolls.

Hint: add spicy mayo for a nice kick.

Chicken and Egg Salad

1 cooked, shredded chicken breast*
2 hard boiled eggs, chopped
2 ribs celery, diced
3 T mayonnaise
Salt and pepper to taste

Stir all together.
Serve with crackers or...
Serve on toasted english muffin or bread of your choice


*I boiled one boneless breast for about 15 minutes
you can also use left over roasted chicken.