Description
A fresh and creamy chicken bell pepper salad made with tender chicken breast, colorful bell peppers, carrots, and sweet corn. This easy salad works well for lunch, light dinners, or simple meal prep.
Ingredients
Scale
- 3 medium bell peppers, diced
- 2 medium carrots, cooked and diced
- 10 1/2 ounces boneless, skinless chicken breast
- 1 (15-ounce) can corn, drained
- Salt, to taste
- Black pepper, to taste
- 1/3 to 1/2 cup mayonnaise or sour cream
Instructions
- Bring a pot of lightly salted water to a boil and add the chicken breast.
- Cook the chicken for 12 to 15 minutes until fully cooked.
- Remove the chicken and let it cool slightly.
- Dice or shred the chicken into bite-sized pieces.
- Dice the bell peppers and cooked carrots into small, even pieces.
- In a large bowl, combine chicken, bell peppers, carrots, and corn.
- Season with salt and black pepper to taste.
- Add mayonnaise or sour cream and mix until evenly coated.
- Chill for 15 to 20 minutes before serving if desired.
Notes
- Use a mix of red, yellow, and green bell peppers for the best color.
- Sour cream gives a lighter taste, while mayonnaise makes the salad richer.
- Serve with fresh bread or use as a wrap filling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg