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    Chicken, Corn and Tomato Salad

    Source of Recipe

    Cooking Light-6/03

    List of 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 teaspoons 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


    1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn kernels; saute 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.

    3. Servings: 4

    4. serving size 1 1/4 cups - 231 cal, 7.3g fat, 29g pro, 14.6g carb, 2.6g fiber, 60mg chol, 0.6mg iron, 497mg sod, 6mg calc.




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