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Salad Sundays: Chicken and Grilled Corn Salad with Greek Yogurt Vinaigrette Recipe
Servings: 2
Ingredients
- 2 ears sweet corn on the cob
- 4 Romaine lettuce leaves, washed and chopped
- 2 handfuls baby spinach leaves, chopped
- 1/2 cup shredded cooked chicken
- 1/2 red bell pepper, diced
- 2 scallions, chopped
- 1/4 cup Feta cheese (optional)
- For the Dressing:
- 2/3 cup Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon apricot preserves
- 1 Tablespoon Balsamic vinegar
- 2 Tablespoons extra virgin olive oil
- Juice from 1 large lemon
- For the Corn:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 2 servings | |
| Calories 423 | |
| Calories from Fat 240 | 57% |
| Total Fat 27.05g | 34% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 349mg | 15% |
| Potassium 538mg | 15% |
| Total Carbs 31.44g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 23.29g | 16% |
| Protein 15.3g | 24% |
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