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

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