Chicken, Corn, and Tomato Salad

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.