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Chicken, Corn, and Tomato Salad

Yield 4 servings (serving size: 1 1/4 cups)
We loved this salad warm straight from the skillet. Leftovers tucked inside a pita make a great sandwich.

Ingredients

  • Cooking spray
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 2 cups chopped cooked chicken breast (such as Purdue Short Cuts)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced green onions
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt

Nutrition Information

  • calories 231
  • caloriesfromfat 28 %
  • fat 7.3 g
  • satfat 0.8 g
  • monofat 4 g
  • polyfat 0.8 g
  • protein 29 g
  • carbohydrate 14.6 g
  • fiber 2.6 g
  • cholesterol 60 mg
  • iron 0.6 mg
  • sodium 497 mg
  • calcium 6 mg

How to Make It

  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn kernels; sauté 3 minutes or until tender. Remove corn from heat. Place the corn in a large bowl. Stir in chicken, cherry tomatoes, and green onions; set aside.

  2. Combine vinegar and the remaining ingredients in a small bowl, stirring mixture with a whisk. Drizzle the vinegar mixture over chicken mixture, tossing gently to coat.