Yield
4 servings (serving size: 1 1/4 cups)

We loved this salad warm straight from the skillet. Leftovers tucked inside a pita make a great sandwich.

How to Make It

Step 1

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn kernels; sauté 3 minutes or until tender. Remove corn from heat. Place the corn in a large bowl. Stir in chicken, cherry tomatoes, and green onions; set aside.

Step 2

Combine vinegar and the remaining ingredients in a small bowl, stirring mixture with a whisk. Drizzle the vinegar mixture over chicken mixture, tossing gently to coat.

Ratings & Reviews

HeidiChef's Review

noelle71
August 05, 2013
N/A

noelle71's Review

HeidiChef
April 20, 2013
N/A

beckyjam's Review

veryslowcook
July 30, 2011
Great for a hot day. We put this on top of chopped iceberg lettuce, then added chili-lime flavored tortilla strips and shredded cheddar cheese.

Shgoodwin's Review

beckyjam
April 19, 2011
In the summertime, this is one of my favorite lunch salads. Whenever we have fresh corn I grill or cook a few extra cobs just so that I can make this dish the next day. I usually have cherry tomatos and chicken on hand so this comes together very quickly. I omit the tyme, but add fresh basil instead. Otherwise I follow the recipe. Very good.

veryslowcook's Review

Shgoodwin
May 30, 2009
I thought this was just so-so. We like more flavor than we got in this salad. The corn was the best part. We used chicken breast we had grilled the day before. I don't plan to make this one again.