Ingredients

• 2 C chicken, cooked, cooled, and chopped
• 3 ears fresh corn kernels, seared and cooled
• 1 C cherry tomatoes, halved
• 1/2 C green onions, sliced
• 2 T red wine vinegar
• 1 1/2 T olive oil
• 2 t lemon juice
• 1 t garlic, minced
• 1/2 t Dijon mustard

Options

• substitute garbanzos for the corn
• cucumber, skinned
• blue cheese (to taste)
• thyme, dried or fresh chopped (to taste)
• jalapeno, minced (to taste)
• cilantro, chopped (to taste)

Instructions

1. Whisk together the vinegar, oil, lemon juice, garlic, and mustard. Season to taste. Optionally add the thyme or jalapeno.
2. Toss the chicken, corn, tomatoes, and onions into the dressing. Optionally add the blue cheese or cilantro.
3. Plate and serve chilled.

Adpated from Cooking Light 2004, pg 206

Contributed by: Skip