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Fire & Rescue

Always Ready, Always There

Phone: 503-823-3700

Fax: 503-823-3710

55 SW Ash Street, Portland, OR 97204

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Firehouse Recipe of the Week: Corn Salad with Spicy Chicken



Corn Salad with Spicy Chicken



  • (4 oz.) Boneless, Skinless Chicken Breast Halves 
  • 1 Egg White(s) lightly beaten
  • 3/4 Cup(s) No Salt Added Blue Corn Chips 
  • 1 Tablespoon(s) Chili Powder 
  • 1/4 Teaspoon(s) Salt 
  • 2 Cup(s) Frozen Corn kernels, thawed
  • 1/2 Red Bell Pepper(s) seeded, diced
  • 1 Jalepeno Pepper(s) diced, seeded
  • 1/4 Cup(s) Cilantro finely chopped
  • 1 tbsp. plus 2 tsp. Fresh Lime Juice divided
  • 2 sliced avocados


  1. Preheat oven to 400º.
  2. Cover a baking sheet with foil and coat with cooking spray.
  3. Place egg white and 2 tsp lime juice in shallow bowl and beat until frothy.
  4. In another shallow bowl, place crushed chips and chili powder, mix together.
  5. Dip chicken in egg and then roll in chips pressing lightly to adhere to chicken.
  6. Place chicken pieces on baking sheet and spray tops of chicken with cooking spray. Sprinkle with salt. Bake uncovered for 10 minutes, gently turn and continue to cook until internal temperature is 165º using an instant read thermometer.
  7. While chicken cooks prepare corn salad. Combine corn, peppers, cilantro, 1 tbsp lime juice and salt in bowl, toss to coat and set aside.
  8. When chicken is cooked through, allow to rest for 4 minutes. Slice chicken and then the avocados each one crosswise into 5 pieces, place on plate, and serve with corn salad. 

Nutrition Facts:




Total Fat

8 g

Saturated Fat

1 g


288 mg

Total Carbohydrates

34 g


4 g


31 g


   Portland Fire & Rescue 

   We Respond: Always Ready, Always There

   June 1, 2011


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