Chicken Bacon Jalapeno Corn Salad is a healthy meal that I made as part of my Blackstone griddle meal prep series with high protein dressing!
- 4 slices bacon or turkey bacon cut into bite size pieces
- cooking oil of choice
- 1/2 pound boneless, skinless chicken thighs (or chicken breasts) cut into bite size pieces
- 2 to 3 ears corn on the cob kernels cut off of the cob
- 1 jalapeno pepper sliced, some seeds removed
- kosher salt, pepper, seasoning blend of choice (I used Blackstone Garlic Butter seasoning)
- 1 tomato diced
- 1/3 cup crumbled feta or mozzarella pearls
- 1/3 cup salad dressing of choice (I used my High Protein Jalapeno Cilantro Dressing, recipe link in post above)
- chopped fresh basil, lime wedges
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Note: This was part of my Blackstone Griddle Meal Prep Series so the chicken, jalapenos, bacon, and corn were already cooked. Check post above for details or follow these directions.
Preheat your Blackstone griddle, or two skillets on the stove, to medium heat. To one side of griddle add the bacon, or add bacon to one of the skillets. To the other side of griddle, or other skillet, add cooking oil of choice, chicken, corn, jalapeno, kosher salt, pepper, and seasoning blend of choice.
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Cook everything for about 10 minutes, mixing a few times and remove from griddle or skillet to let cool.
Note: For a cold salad, refrigerate before assembling the salads.
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In a large bowl add the bacon, chicken, corn, jalapeno, tomato, feta or mozzarella, and salad dressing. Toss until combined and divide between two plates or bowls, garnish with fresh basil and lime wedges to squeeze over top.