Recipe: Wisconsin Cheese and Grilled Chicken Salad
3 C. Grilled chicken breast, cut into 3/4-inch cubes
1 C. Red wine vinegar and oil salad dressing
1 Tbs. Honey
1 Tbs. Coarse mustard
4 C. Mixed greens, a combination of iceberg, redleaf and chicory
2 C. Flowering purple kale*
1 1/2 C. Sweet corn kernels
1 1/2 C. Onion, sliced paper thin
1 1/2 C. Wisconsin Colby cheese, shredded
In a medium bowl, combine chicken with salad dressing, honey and mustard. Set aside. Place remaining ingredients in a large bowl, tossing to combine. Add cubed chicken, along with marinating liquid. Toss lightly to combine. Serve immediately.
*2 C. shredded red cabbage may be substituted.
Yield: 6 Servings.