A two-ingredient marinade adds great flavor to the chicken in this Southwestern entree.
Story Behind the Recipe
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4 (4-ounce) boneless skinless chicken breasts
2 cups refrigerated salsa
2 tablespoons soy sauce
1 ear fresh sweet corn, husked
1 teaspoon Land O Lakes® Butter, softened
8 (8-inch) flour tortillas, warmed, if desired
3 green onions, sliced
1 cup shredded Cheddar cheese
*Substitute 1/2 cup cooked whole kernel corn.
Place chicken, 1 cup salsa and soy sauce into large resealable plastic food bag. Tightly seal bag; turn several times to coat chicken. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 30 minutes.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Remove chicken from marinade; discard marinade. Spread butter over corn.
Place chicken and corn onto grill. Close lid; grill, turning once, 12-16 minutes or until internal temperature of chicken reaches 165°F and juices run clear when pierced with fork and corn begins to brown.
Cut corn from cob. Stir corn into remaining salsa. Slice chicken into bite-sized pieces.
Spoon about 2 tablespoons salsa mixture onto each tortilla. Top with chicken, green onions and cheese; fold tortilla over filling.
Read the Story Behind the Recipe
- Pick up a great fresh salsa at many deli counters or from the refrigerated section in your supermarket.
Everybody’s favorite summer vegetable is as versatile as it is tasty. Corn can be the star of the show or shine as a best supporting actor in salads and salsas.