Wednesday, June 30, 2010

'Chicken', Corn, and Tomato Salad

I'm playing with Gardein chicken again tonight... for this easy entree salad, you can either serve it just as it is for dinner, or, pack leftovers in tupperware and tuck inside a pita for lunch tomorrow.

The original recipe called for 2 cups of chopped cooked chicken, so cook 4 Gardein 'tuscan chicken breasts' (without the sauce) in a skillet over medium heat for 2-3 minutes on each side, then chop into 1/2-inch pieces; set aside.

Cut 1 and 1/2 cups of fresh corn kernels off the cob (about 2 ears of corn). Heat a medium skillet coated with cooking spray over medium-high heat and saute the corn for 3 minutes.

In a large bowl, combine the cooked 'chicken', the corn, 1 cup halved cherry tomatoes, and 1/2 cup sliced green onions.

In a separate bowl, whisk together 2 tablespoons red wine vinegar, 1 and 1/2 tablespoons olive oil, 2 teaspoons lemon juice, 1 teaspoon chopped fresh thyme, 1 teaspoon minced garlic (use bottled minced garlic to make this already-quick recipe even quicker!), and 1/2 tsp. Dijon mustard. I omitted the salt in the dressing, since Gardein chicken already has a fair amount of salt in it.

Pour the dressing over the salad, and toss to coat. 1 and 1/4 cups makes a serving of 240 calories.

fresh corn $2.49
cherry tomatoes $2.58
green onions $0.99

1 comment:

Anonymous said...


The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance