Chicken, Corn, and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We loved this salad warm straight from the skillet. Leftovers tucked inside a pita make a great sandwich. Ingredients:
cooking spray |
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 |
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.
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