Summer Weightloss Recipe: Corn Salad with Basil, Mint & Chicken

Summer Weightloss Recipe: Corn Salad with Basil, Mint & Chicken

Summertime calls for easy recipes that can be eaten straight from the fridge. This simple corn salad with basil, mint & chicken uses store-bought or pre-cooked chicken breasts, seasonal corn, and tons of fresh hebrs. Feel free to mix it up by swapping out the protein (shrimp would be fabulous!) or adding extra veggies!

Serves: 3, Seriving Size: 363 g

Calories: 357, Protein: 40 g, Carbs: 20 g, Fat: 13 g


  • 3 ears of corn (425 g kernals), charred on the grill if desired
  • 3 limes- zest one and juice all three
  • 45 g scallions (3 stalks)
  • 200 g cherry tomatoes, halved
  • 330 g cooked chicken breast (3 breasts), cubed
  • 20 g olive oil
  • 1 bunch of fresh basil leaves, roughly chopped if needed
  • salt & pepper


  • First, prepare the corn. If you'd like to char it, shuck the husk and cook the corn over a hot grill until the kernals turn dark and blister. Alternatively you can leave the corn raw (or do a combination of both!) Remove the corn kernals from the cobb with a sharp knife. Weigh the kernels and add them to a bowl along with the rest of the ingredients.
  • Toss everything together, add salt & pepper to taste and enjoy!

To get more juice from your limes, nuke them in the microwave for 15 seconds before juicing.

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