Tangy Chicken Salad



4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 33 %
Fat 9 g
Satfat 2.7 g
Monofat 4.2 g
Polyfat 1 g
Protein 26.4 g
Carbohydrate 15 g
Fiber 3.3 g
Cholesterol 65 mg
Iron 2.7 mg
Sodium 769 mg
Calcium 84 mg


1/4 cup white wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1/4 teaspoon cracked black pepper
8 cups torn romaine lettuce
12 ounces ready-to-eat roasted skinned, boned chicken breasts, shredded (such as Tyson)
2 cups diced tomato
1/4 cup finely chopped smoked ham (about 1 1/2 ounces)
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1/4 cup (1 ounce) crumbled blue cheese
Red onion slices (optional)


Combine first 5 ingredients in a small bowl; stir well with a whisk. Arrange lettuce and next 4 ingredients (lettuce through corn) evenly among 4 serving plates. Drizzle each with 2 tablespoons dressing; sprinkle each with 1 tablespoon cheese. Garnish with red onion slices, if desired.

September 1998
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