Tangy Chicken Salad recipe

4 servings

1/4 cup white wine vinegar

2 tablespoons water

1 tablespoon extra-virgin olive oil

1/8 teaspoon salt

1/4 teaspoon cracked black pepper

8 cups torn romaine lettuce

12 ounces ready-to-eat roasted skinned, boned chicken breasts, shredded

2 cups diced tomatoes

1/4 cup finely chopped smoked ham (about 1 1/2 ounces)

1 (8.75 ounce) can no-salt-added whole-kernel corn, drained

1/4 cup crumbled blue cheese

Red onion slices (optional)

Combine first 5 ingredients in a small bowl; stir well with a whisk.

Arrange lettuce and next 4 ingredients (lettuce through corn) evenly among 4 serving plates.

Drizzle each with 2 tablespoons dressing; sprinkle each with 1 tablespoon cheese.

Garnish with red onion slices, if desired.