Chicken, Cabbage & Corn Salad

Serving Size : 4

1 tablespoon olive oil
2 medium-size onions
2 medium-size 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
1/2 cup packed cilantro leaves, chopped
2 tablespoons balsamic or cider vinegar
1 tablespoon olive oil
1 tablespoon water

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.

Source:
"Woman's Day"
S(Internet Address):
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Per Serving (excluding unknown items): 60 Calories; 7g Fat (100.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Fat.


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