Monday, January 3, 2011

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.

1 comment:

Amy said...

YAY, you're back at it!

this is the best recipe I have ever gotten from you. I seriously love, love, love it. I eat it nonstop all summer long. so thanks again :)