Pick up fried chicken at the grocery store or save a few pieces from your last homemade batch to whip up this summer-fresh salad in a hurry. A rainbow of vegetables, including corn, red pepper, celery, and lima beans, gives this one-dish meal flavor and a hearty dose of color. Top with a tangy Dijon vinaigrette and serve with a glass of iced tea.

Stephana Bottom
Recipe by Real Simple June 2004

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Credit: Sang An

Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make the vinaigrette, whisk together the mustard, vinegar, olive oil, salt, and pepper in a small bowl. Set aside.In a small saucepan, boil 1 cup water. Cook the corn until tender, 2 to 3 minutes. Drain and let cool. In a bowl, combine the corn with the red pepper, celery, and lima beans. Toss with half the vinaigrette.Toss the watercress with the remaining vinaigrette. Divide it among 6 large bowls. Just before serving, spoon some of the vegetable mixture over each salad and top with several pieces of chicken.

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Nutrition Facts

calcium 73mg; 295 calories; calories from fat 1%; carbohydrates 24g; cholesterol 13mg; fat 19g; fiber 4g; iron 2mg; protein 10mg; saturated fat 3g; sodium 1401mg.
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