Sang An
Hands-On Time
30 Mins minutes
Total Time
30 Mins minutes
Yield
Serves 6

How to Make It

Step 1

Whisk together the mustard, vinegar, oil, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Set aside.

Step 2

In a small saucepan, boil 1 cup water. Cook the corn until tender, 2 to 3 minutes. Drain and let cool.

Step 3

In a bowl, combine the corn with the red pepper, celery, and lima beans. Toss with half the vinaigrette.

Step 4

Toss the watercress with the remaining vinaigrette. Divide it among 6 large bowls.

Step 5

Just before serving, spoon some of the vegetable mixture over each salad and top with the chicken.

Ratings & Reviews

/5
Reviews
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