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Tangy Chicken Salad


"Here's chicken salad with a delicious twist: blue cheese and corn."
Original recipe yield: 4 servings.
Servings:
4

INGREDIENTS:

  • 1/4 cup white wine vinegar
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 8 cups torn romaine lettuce
  • 12 ounces ready-to-eat roasted skinned, boned chicken breasts, shredded
  • 2 cups diced tomatoes
  • 1/4 cup finely chopped smoked ham (about 1 1/2 ounces)
  • 1 (8.75 ounce) can no-salt-added whole-kernel corn, drained
  • 1/4 cup crumbled blue cheese
  • Red onion slices (optional)

DIRECTIONS:

  1. Combine first 5 ingredients in a small bowl; stir well with a whisk. Arrange lettuce and next 4 ingredients (lettuce through corn) evenly among 4 serving plates. Drizzle each with 2 tablespoons dressing; sprinkle each with 1 tablespoon cheese. Garnish with red onion slices, if desired.


Reprinted with permission of Cooking Light® magazine. All rights reserved.

CALORIES 246 (33% from fat); FAT 9g (sat 2.7g, mono 4.2g, poly 1.0g); PROTEIN 26.4g; CARB 15g; FIBER 3.3g; CHOL 65mg; IRON 2.7mg; SODIUM 769mg; CALC 84mg