Chicken, Corn and Tomato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
Another from Cooking Light that gets rave reviews. I always bring this chilled to BBQ's during the summer but it also works well served warm from the skillet. I hosted the annual National Night Out event at my house this past year and everyone was talking about this dish and wondering who's is was! I chop up a rotisserie chicken from the deli for this...so quick and easy! Ingredients:
cooking spray |
1 1/2 cups fresh corn kernels (about 3 ears) |
2 cups chopped cooked chicken breasts (such as purdue short cuts) |
1 cup cherry tomatoes, halved |
1/2 cup sliced green onion |
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 |
Directions:
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.
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.
|
|