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Chicken, Cabbage & Corn Salad
Ready in: Under 30 minutes 
Difficulty: 3/5
INGREDIENTS:
1 tablespoon olive oil
2 medium onions
2 medium red and/or green bell peppers
1/2 teaspoon salt
3 cups bite-size strips cooked chicken
3 cups finely shredded Napa cabbage (Chinese cabbage)
1 cup fresh, canned, or frozen-corn kernels
***Dressing***
1/2 cup packed cilantro leaves, chopped
2 tablespoons balsamic or cider vinegar
1 tablespoon olive oil
1 tablespoon water
DIRECTIONS:
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.
NUTRITION:
This Chicken, Cabbage & Corn Salad recipe from CDKitchen serves/makes 4
Recipe ID: 57310
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