CHICKEN AND CORN SALAD SERVED WITH A CREAMY DRESSING
VEGETABLES + SALADS

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Ingredients: 

200g (2 cups) frozen corn or 2 x 410g cans corn kernels (liquid drained)
3 x 100g chicken breasts, cooked or 300g cold leftover chicken (skin removed)
200g (2 med) carrots, peeled and cut into rings
200g (1/2) English cucumber, washed and cut into 1.5cm chunks
280g (4 slices) pineapple, peeled and cut into chunks
100g rocket or lettuce leaves, washed and coarsely chopped

Lite Creamy Dressing
60 ml (1/4 cup) low fat mayonnaise
60 ml (1/4 cup) fat-free plain GERO yogurt
60 ml (1/4 cup) oil free commercial French dressing

60 ml (1/4 cup) water
2 ml (1/2 tsp) sugar
Pinch of powdered mustard 
Pinch of dried herbs (oregano/basil)
Mix all ingredients together.

50 - 60 MINUTES

SERVES FOUR

DIRECTIONS

If using frozen corn, add to boiling water for 1 minute then drain and allow to cool. Drain canned corn. Cut chicken into bite-sized chunks. Mix the chicken with the corn and the salad ingredients. Serve with lite creamy dressing.