Corn and chicken salad with herb dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Corn kernels |
| 1½ | cup | Cubed, cooked chicken |
| 1 | small | Zucchini, thinly sliced |
| 1 | Ripe tomato, seeded, thinly sliced | |
| 1 | Green bell pepper, seeded, thinly sliced | |
| ¼ | cup | Thinly sliced red onion |
| 1 | large | Garlic clove, finely chopped |
| 3 | tablespoons | Extra-virgin olive oil |
| 2 | tablespoons | Red wine vinegar |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | tablespoon | Chopped fresh basil OR |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Chopped fresh thyme OR |
| ⅛ | teaspoon | Dried thyme |
| ¼ | teaspoon | Ground cumin |
Directions
From "Corn Cookery" by Stella Buff. Lyons and Burford, $13.95, 1993.
Combine the corn, chicken, zucchini, tomato, green pepper and red onion in a serving bowl.
In a small bowl, whisk together the garlic, olive oil, vinegar, salt, parsley, basil, thyme and cumin.
Pour the dressing over the salad and toss gently. Serve at room temperature.
Nutritional analysis per serving: 317 calories; 14⅕ grams fat; (2⅖ grams saturated fat; 40% calories from fat); 47 milligrams cholesterol; 324 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95