CHICKEN AND CORN SALAD WITH TOMATO AND BASIL
Prep: 20 min Cost per Serving: $1.29
Grill corn with chicken. Coat three ears shucked corn
with oil. Grill four inches above
heat source 10 to 15 minutes, turning a few times until
lightly charred. Cool five
minutes before cutting off kernels.
3 grilled ears of corn, kernels cut off cob (2 1/2
4 grilled chicken-breast halves, cut in 1-inch-long
by 1/4-inch-wide shreds
2 large ripe tomatoes, cut in 3/4-inch dice
1 medium-size cucumber, peeled (if desired) and cut
in 1/2-inch pieces (1 1/2 cups)
1/2 cup loosely packed basil, coarsely chopped
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
3/4 teaspoon salt
Mix all ingredients in large serving bowl.
* Serves 4. Per serving: 306 cal, 31 g pro, 27 g car,
10 g fat, 66 mg chol, 512 mg sod.
Exchanges: 1 starch/bread, 2 vegetables, 3 lean meat,