Corn Chicken Salad and Lime Dressing

Step 1

Cut chicken breast into cubes and season with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp thyme, salt, and 1 tsp black pepper.Heat a non-stick pan with olive oil over medium heat and transfer the chicken breast to the pan. Cook for 12-15 minutes, or until the meat is fully cooked and browned.

Step 2

Finely chop the onion, slice the jalapeño, and chop the cucumber.

Step 3

In four 32-oz mason jars, add 1 tbsp olive oil, 2-3 tbsp lime juice, ½ tsp smoked paprika, ¼ tsp garlic powder, and salt to each jar. Combine at the bottom of the jars to make the salad dressing.Add ½ cup corn, ½ cup cucumber, ¾ cup cooked chicken breast, 2 tbsp onion, 1 tbsp jalapeño, ½ cup baby arugula, and 2 tbsp blue cheese to each jar.Store them in the refrigerator for up to 4 days.

Step 4

When ready to serve, add to a bowl and combine with a spoon, and enjoy!