Chicken Salad With Corn and Lima Beans

Fried-Chicken Salad
Sang An

Serves 6
preparation
30
minutes
cooking
30
minutes

Ingredients

1
tablespoon
Dijon mustard
3
tablespoons
red wine vinegar
6
tablespoons
extra-virgin olive oil
kosher salt and black pepper
3
ears fresh corn, kernels cut off the cob (about 1 1/2 cups)
1/2
red pepper, finely chopped (1/2 cup)
1
stalk celery, finely chopped (1/2 cup)
1 1/2
cups
lima beans, thawed if frozen
2
bunches watercress, stems removed
1
2- to 2 1/2-pound
rotisserie chicken, meat sliced

Directions

  1. Whisk together the mustard, vinegar, oil, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Set aside.
  2. In a small saucepan, boil 1 cup water. Cook the corn until tender, 2 to 3 minutes. Drain and let cool.
  3. In a bowl, combine the corn with the red pepper, celery, and lima beans. Toss with half the vinaigrette.
  4. Toss the watercress with the remaining vinaigrette. Divide it among 6 large bowls.
  5. Just before serving, spoon some of the vegetable mixture over each salad and top with the chicken.
Stephana Bottom
May 2004

Nutritional Information

  • Per Serving
  • Calories 295
  • Calcium 73 mg
  • Carbohydrate 24 g
  • Cholesterol 13 mg
  • Fat 19 g
  • Fiber 4 g
  • Iron 2 mg
  • Protein 10 mg
  • Sat Fat 3 g
  • Sodium 1401 mg
What does this mean? See Nutrition 101.