Cowgirl Chicken Salad

I love summer salads that have lots of crunch, color, and all kinds of tasty little surprises—and this cowgirl chicken salad really speaks to me. It's packed full of grilled chicken and corn, a can of black beans, cheese, crunchy peppers and onions, fresh cilantro, and a light, zesty, just-creamy-enough dressing that pulls it all together. This is one of those cold lunch ideas that you can make a big batch of on Monday and eat all week long, so add it to your arsenal of meal prep recipes! It's also a great way to use up any leftover grilled chicken or corn from a weekend cookout. Just chop it up and toss it in. I like scooping the salad up with tortilla chips, but it's also scrumptious over a bed of lettuce or sandwiched between two slices of bread. It's everything I love about chicken salad, with a Tex-Mex spin!

Can you use frozen corn?

Yes, which means you can make this hearty salad anytime of year! Use 1 1/2 cups of frozen corn kernels. If you go this route, you'll need to thaw the corn, then cook it before adding it to the salad. Heat up a large cast-iron or stainless steel skillet over medium-high, add a tablespoon of olive oil, and drop in the corn. Season with 1/2 teaspoon of seasoned salt and 1/4 teaspoon of black pepper, and cook, stirring occasionally, until the corn begins to char, five to seven minutes.

How long does cowgirl chicken salad last in the fridge?

Cowgirl chicken salad will stay fresh for up to three days in an airtight container in the refrigerator. If you're using leftover grilled chicken or corn, just keep in mind how long those ingredients have already been hanging out in the fridge—leftovers like that typically last about three days, too.