Chicken, Corn, and Tomato Salad

We loved this salad warm straight from the skillet. Leftovers tucked inside a pita make a great sandwich.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Robyn Webb,

Cooking Light

June 2003
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