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Chicken, Corn, and Tomato Salad

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* Exported from MasterCook *


*Chicken, Corn, and Tomato Salad


Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cooking spray

1 1/2 cups fresh corn kernels

1 1/2 cups cooked chicken breast half -- chopped

1 cup cherry tomatoes -- halved

1/2 cup sliced green onions

2 tablespoons red wine vinegar

1 tablespoon olive oil

2 teaspoons lemon juice

1 teaspoon fresh thyme -- chopped

1 teaspoon garlic -- minced

1/2 teaspoon Dijon mustard

1/4 teaspoon salt



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.

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.





"This makes a great entree served with crusty bread or warmed tortillas."

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Per Serving (excluding unknown items): 241 Calories; 10g Fat (34.9% calories from fat); 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


NOTES : Yield: 4 servings (serving size: 11/4 cups).


5 points per serving.




original starting weight 270

returned to WW Oct. 12, 2005


Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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This looks like it is a good recipe to use the chicken I have taken out. Thank You. Must find tomatoes now. With all the rain here produce is hard to get. Ok well I could go to a grocery store but that would be spend twice as much.

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