Chicken, Cabbage & Corn Salad Recipe

Heat oil in a large skillet. Add onions and cook about 3 minutes, stirring often, until softened. Add bell peppers and stir-fry 2 minutes. Reduce heat to medium-low, add salt, cover, and cook 4 to 5 minutes, stirring once, until peppers are crisp-tender.

Spread mixture on a plate, cool briefly, then refrigerate while preparing remaining salad ingredients.

Whisk dressing ingredients in a large serving bowl until blended. Add pepper mixture, chicken and remaining ingredients and toss to mix and coat.

354 calories, 34g protein, 22g carbohydrate, 15g fat, 93mg cholesterol, 516mg sodium.