Chicken, Corn & Tomato Salad - 2 Guiding Stars
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This summer-fresh salad is best when fresh, tender vegetables are available at your farmer’s market, but making it in the cold winter will bring your taste buds happily back to the warmth of summer.


  • Salad Ingredients
  • 5 to 6 fingerling potatoes, boiled and sliced
  • 1 cup corn kernels
  • 1 pint cherry tomatoes, halved lengthwise
  • 3/4 cup hearts of palm, sliced
  • 4 cups baby lettuce or arugula, washed and dried
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 pound skinless, boneless chicken, baked and sliced
  • Vinaigrette Ingredients
  • 1/2 lemon, juiced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 cup olive oil


  1. Toss the kernels with the sliced potatoes, sliced tomatoes, hearts of palm, lettuce, and basil.
  2. Make the vinaigrette. Combine the lemon juice, vinegar, and mustard in a bowl and whisk to combine. Slowly stream in the olive oil while whisking vigorously.
  3. To serve, toss the salad with the vinaigrette. Place a quarter of the chicken on each plate and top with the salad.
Nutritional analysis per serving: Calories 600; Total Fat 31g (40% Daily Value); Saturated Fat 4.5g (23% DV); Trans Fat 0g; Cholesterol 83mg (28% DV); Sodium 225mg (10% DV); Total Carbohydrate 49g (18% DV); Dietary Fiber 7g (25% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 33g; Vitamin D 0% DV; Calcium 8% DV; Iron 20% DV; Potassium 35% DV; Niacin 130% DV; Vitamin B6 100% DV; Vitamin C 70% DV.
Recipe by Guiding Stars at
© 2022 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796