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

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

How to Make It

Step 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.

Step 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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