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Chicken Salad With Corn and Lima Beans

Fried-Chicken Salad
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Serves 6| Hands-On Time: | Total Time:



  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.
By June, 2004

Nutritional Information

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

Quick Tip

Sweet corn
Can’t find fresh corn? You can also use frozen—just thaw it first.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.