Tangy Chicken Salad

Ingredients

• ¼ cup finely chopped smoked ham (about 1 1/2 ounces)
• Red onion slices (optional)
• ¼ cup (1 ounce) crumbled blue cheese
• ¹/₈ teaspoon salt
• 8 cups torn romaine lettuce
• 2 tablespoons water
• 12 ounces ready-to-eat roasted skinned, boned chicken breasts, shredded (such as Tyson)
• + 17 more ingredients
• • 1 tablespoon extra-virgin olive oil
  • ¼ cup finely chopped smoked ham (about 1 1/2 ounces)
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
  • 8 cups torn romaine lettuce
  • ¼ cup white wine vinegar
  • 12 ounces ready-to-eat roasted skinned, boned chicken breasts, shredded (such as Tyson)
  • 1 tablespoon extra-virgin olive oil
  • Red onion slices (optional)
  • 2 tablespoons water
  • ¹/₈ teaspoon salt
  • 2 cups diced tomato
  • ¼ teaspoon cracked black pepper
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
  • 2 cups diced tomato
  • ¼ cup white wine vinegar
  • ¼ cup (1 ounce) crumbled blue cheese
  • ¼ teaspoon cracked black pepper

Combine first 5 ingredients in a small bowl; stir well with a whisk. Arrange lettuce and next 4 ingredients (lettuce through corn) evenly among 4 serving plates. Drizzle each with 2 tablespoons dressing; sprinkle each with 1 tablespoon cheese. Garnish with red onion slices, if desired.

View full recipe at My Recipes