Chicken, Corn and Tomato Salad

Serves 4
  • 3 tbsp. tarragon wine vinegar
  • 3 tbsp. chopped shallots
  • 2 tsp. chopped fresh tarragon
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 1/2 cup canola oil
  • 1/2 lb. small red potatoes
  • 8 cups mixed greens
  • 2 cups diced cooked chicken
  • 1 cup cooked corn kernels
  • 2 large tomatoes, each cut into 8 wedges

In a small mixing bowl, whisk together first 6 ingredients; slowly whisk in the canola oil. Refrigerate dressing, covered. In a saucepan over medium-high heat, cook potatoes in salted water to cover until tender (25-30 min.). Drain; cool to lukewarm. Cut potatoes into 1/4" thick slices. In a small mixing bowl, toss potatoes with 1/4 cup dressing; let stand 30 min. or until ready to serve. Divide greens among serving dishes. Layer chicken, potatoes, corn and tomatoes on top of greens; drizzle with dressing. Serve immediately.