Chicken Salad With Corn and Lima Beans

leo-151
Photo by Sang An
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 295 calories
    • Fat 19 g
    • Sat Fat 3 g
    • Cholesterol 13 mg
    • Sodium 1401 mg
    • Protein 10 mg
    • Carbohydrate 24 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 73 mg
  • May 2004

Ingredients

  1. Check 1tablespoon Dijon mustard
  2. Check 3tablespoons red wine vinegar
  3. Check 6tablespoons extra-virgin olive oil
  4. Check kosher salt and black pepper
  5. Check 3 ears fresh corn, kernels cut off the cob (about 1 1/2 cups)
  6. Check 1/2 red pepper, finely chopped (1/2 cup)
  7. Check 1 stalk celery, finely chopped (1/2 cup)
  8. Check 1 1/2cups lima beans, thawed if frozen
  9. Check 2 bunches watercress, stems removed
  10. Check 12- 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.