Cheese and Grilled Chicken Salad
A hearty grilled chicken salad with corn, onion and shredded colby cheese, tossed with a honey-mustard vinaigrette.
3 cups grilled chicken breast, sliced or cut into 3/4-inch cubes
1 cup red wine vinaigrette
1 tablespoon honey
1 tablespoon coarse mustard
4 cups mixed greens, a combination of iceberg, red leaf and chicory
2 cups flowering purple kale*
1 1/2 cups sweet corn kernels
1 1/2 cups onion, sliced paper thin
1 1/2 cups Wisconsin Colby cheese, shredded
- In a medium bowl, combine chicken with vinaigrette, honey and mustard. Set aside.
- Place remaining ingredients in a large bowl, tossing to combine. Add cubed chicken, along with marinating liquid. Toss lightly to combine.
- Serve immediately.
Makes 6 servings.
*2 cups shredded red cabbage may be substituted.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.