Chicken, Corn, and Tomato Salad

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

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 28%
  • Fat: 7.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.8g
  • Protein: 29g
  • Carbohydrate: 14.6g
  • Fiber: 2.6g
  • Cholesterol: 60mg
  • Iron: 0.6mg
  • Sodium: 497mg
  • Calcium: 6mg

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

Preparation

  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.
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