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6 servings, about 2 cups each
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Roast the corn before using in this salad. Toss 2 cups thawed and drained frozen corn kernels with 1 Tbsp. olive oil. Place on baking sheet and bake in a 350ºF oven for 30 min. Cool before adding to salad.
This recipe is a great use for leftover barbecued chicken or a roasted chicken from the supermarket. You can also use shredded leftover barbecued pork in place of the chicken.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.