Chicken Confetti Salad

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This salad takes its name from the appearance of the little colourful bits of vegetables. It makes a lovely lunch dish.

Tags: Intermediate, One Hour, Entrées, Salads, Lunches, Chicken/Poultry, Vegetables, Grilling, President's Choice Blue Menu
Serves: 4
Skill level: Intermediate
Prep time: 25  minutes
Cooking time: 15  minutes
Total: 40  minutes
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Additional Information


1 lb (500 g) PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts
2 tbsp (25 mL) chopped fresh coriander
1/4 tsp (1 mL) each salt & freshly ground black pepper
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
2 cups (500 mL) PC Frozen Peaches & Cream Corn thawed
1/2 cup (125 mL) PC Salsa Ranch Dressing
1 sweet red pepper diced
1 large celery stalk diced
1 small red onion diced


  1. Preheat barbecue to medium-high.
  2. Brush chicken breasts with oil and sprinkle with salt and pepper. Place on greased grill. Cook for 5 to 7 minutes per side or until cooked through. Meanwhile, in large bowl, toss together corn, red pepper, celery, onion, dressing and coriander.
  3. Divide corn salad among four plates; top with chicken breasts.


Chef's Tips

The more evenly you dice the vegetables, the prettier and more “confetti”- like the salad will be. Be sure to use a sharp knife.

Nutritional Information

Per 1/4 portion
Calories 424 Cal
Fat 20 g
Sodium 535 mg
Carbohydrate 23 g
Fibre 3.4 g
Protein 38 g