We loved this salad warm straight from the skillet. Leftovers tucked inside a pita make a great sandwich.
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
How to Make It
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.
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.
In the summertime, this is one of my favorite lunch salads. Whenever we have fresh corn I grill or cook a few extra cobs just so that I can make this dish the next day. I usually have cherry tomatos and chicken on hand so this comes together very quickly. I omit the tyme, but add fresh basil instead. Otherwise I follow the recipe. Very good.