Tangy Chicken Salad
- 1/4 cup white wine vinegar
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 8 cups torn romaine lettuce
- 12 ounces ready-to-eat roasted skinned, boned chicken breasts, shredded (such as Tyson)
- 2 cups diced tomato
- 1/4 cup finely chopped smoked ham (about 1 1/2 ounces)
- 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
- 1/4 cup (1 ounce) crumbled blue cheese
- Red onion slices (optional)
- Combine first 5 ingredients in a small bowl; stir well with a whisk. Arrange lettuce and next 4 ingredients (lettuce through corn) evenly among 4 serving plates. Drizzle each with 2 tablespoons dressing; sprinkle each with 1 tablespoon cheese. Garnish with red onion slices, if desired.
white wine vinegar, water, extravirgin olive oil, salt, cracked black pepper, torn romaine lettuce, chicken breasts, tomato, ham, salt, blue cheese, red onion
Taken from www.myrecipes.com/recipe/tangy-chicken-salad (may not work)