Serve this salad at lunch with rolls and fresh fruit. It will be easy on the cottage hosts since it can be made ahead and refrigerated overnight.

Chilling Time: several hours or overnight

Preparation Time:

Servings: 4

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Ingredients

  • 4 cobs Ontario Sweet Corn, cooked
  • 2 green onions, chopped
  • 1/4 cup (50 mL) chopped fresh coriander leaves
  • 2 cups (500 mL) cubed cooked chicken
  • 2 tbsp (25 mL) lime juice
  • 1/4 tsp (1 mL) salt
  • Pinch pepper
  • 4 medium Ontario Field Tomatoes
  • 2 cups (500 mL) shredded lettuce
  • 1 cup (250 mL) frozen peas
  • 1/2 cup (125 mL) chopped celery
  • 1/2 cup (125 mL) plain yogurt
  • 1/4 cup (50 mL) light mayonnaise

Garnish:

  • Fresh coriander leaves

Instructions

With sharp knife, cut corn kernels from cobs to make 2 cups (500 mL). Combine with green onions and coriander.

Stir together chicken, lime juice, salt and pepper.

Seed tomatoes; dice and reserve 1 separately.

In 8 cup (2 L) glass bowl, layer lettuce, chicken, corn mixture, peas, 3 diced tomatoes and celery.

In blender or food processor, purée reserved seeded tomato, yogurt and mayonnaise. Pour over salad; cover and refrigerate for several hr. or overnight. Garnish with fresh coriander leaves.

Nutritional information

  • Protein: 29 grams
  • Fat: 9 grams
  • Carbohydrate: 36 grams
  • Calories: 332
  • Fibre: 5 grams
  • Sodium: 350 mg