Chicken, Corn, and Tomato Salad

3 cups corn

4 cups chopped cooked chicken

2 cups halved cherry tomatoes

1 cup sliced green onions

4 TBSP red wine vinegar

3 TBSP extra virgin olive oil

4 tsp lemon juice

2 tsp chopped fresh thyme (or 2/3 tsp dried)

4 minced garlic cloves

1 tsp Dijon mustard

1/2 tsp salt

Saute corn over medium-high heat for about 3 minutes, or until tender. Remove from heat and stir in chicken, tomatoes, and green onions.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over chicken and corn mixture, tossing gently to coat.

Serve as a side salad or in pita bread halves.