This Mexican cuisine-inspired corn salad is great for light weekday dinners or lunch.
Season the chicken breast with salt, freshly ground black pepper, and smoky paprika (optional). Heat a grill pan and add 1 tablespoon olive oil. Add the chicken breast and cook for 6 minutes on each side. Remove from grill pan and allow chicken to cool. Place the tomatoes, chopped lettuce, beans, and Libby’s corn into a bowl. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper. Place the cooled chicken breast onto a cutting board and cut into 1-inch pieces. Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad. Serve salad with tortilla chips or add them into the salad.