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Tangy Chicken Salad

Yield 4 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.