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Salad Sundays: Chicken and Grilled Corn Salad with Greek Yogurt Vinaigrette

Nikki Gladd
  • 15 minutes
  • Serves 3 to 4

INGREDIENTS

1/2 cup

Chicken, cooked

2 handfuls

Baby spinach, leaves

1

Lemon, Juice from large

1/2

Red bell pepper

4

Romaine lettuce, leaves

2

Scallions

2

ears Sweet corn, on the cob

1 tsp

Apricot preserves

1 tbsp

Balsamic vinegar

2 tsp

Dijon mustard

2 tbsp

Olive oil, extra virgin

1/4 cup

Feta cheese

2/3 cup

Greek yogurt