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Chicken, Cabbage & Corn Salad

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READ REVIEWS ()

20 mins total
20 mins prep

354 calories/serving

Recipe Filed Under
Chicken, Poultry, Vegetable, Cabbage, Corn, Bell Pepper, American, Skillet, Easy, 30 Minute, Quick, Healthy, Main Dish, Salad, Picnic, Potluck

Provided By: Woman's Day

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Ingredients

Serves:

1 tablespoon olive oil

2 medium-size onions

2 medium-size red and/ or green bell peppers

1/2 teaspoon salt

3 cups bite-size strips cooked chicken

3 cups finely shredded Napa cabbage (Chinese cabbage) or romaine lettuce

1 cup fresh, drained canned, or thawed frozen-corn kernels

1/2 cup packed cilantro leaves, chopped

DRESSING

2 tablespoons balsamic vinegar or cider vinegar

1 tablespoon olive oil

1 tablespoon water

Directions

Heat oil in a large skillet. Add onions and cook about 3 minutes, stirring often, until softened. Add bell peppers and stir-fry 2 minutes. Reduce heat to medium-low, add salt, cover, and cook 4 to 5 minutes, stirring once, until peppers are crisp-tender. Spread mixture on a plate, cool briefly, then refrigerate while preparing remaining salad ingredients.

Whisk Dressing ingredients in a large serving bowl until blended. Add pepper mixture, chicken and remaining ingredients and toss to mix and coat.

A great way to use leftover cooked chicken. Bread on the side makes this an incredibly easy one-dish meal.