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CHICKEN AND CORN SALAD WITH TOMATO AND BASIL

Prep: 20 min   Cost per Serving: $1.29

Grill corn with chicken. Coat three ears shucked corn 
with oil. Grill four inches above
heat source 10 to 15 minutes, turning a few times until 
lightly charred. Cool five
minutes before cutting off kernels.

 3 grilled ears of corn, kernels cut off cob (2 1/2 
cups)
 4 grilled chicken-breast halves, cut in 1-inch-long 
by 1/4-inch-wide shreds
 2 large ripe tomatoes, cut in 3/4-inch dice 
 1 medium-size cucumber, peeled (if desired) and cut 
in 1/2-inch pieces (1 1/2 cups)
 1/2 cup loosely packed basil, coarsely chopped
 2 tablespoons olive oil
 2 tablespoons freshly squeezed lime juice
 3/4 teaspoon salt
 Mix all ingredients in large serving bowl. 

* Serves 4. Per serving: 306 cal, 31 g pro, 27 g car, 
10 g fat, 66 mg chol, 512 mg sod.
Exchanges: 1 starch/bread, 2 vegetables, 3 lean meat, 
1/4 fat






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