Maple-Soy Chicken Thighs

recipe courtesy Cooking Light

Maple-Soy Chicken Thighs

1/2 cup maple syrup

1/4 cup fresh orange juice 

2 tablespoons lower-sodium soy sauce

1 tablespoon grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon crushed red pepper

2 garlic cloves, minced

8 bone-in chicken thighs, skinned

1/2 teaspoon salt

2 tablespoons sliced green onions 

Combine first 7 ingredients in a small bowl, stirring with a whisk. Place maple mixture in a large zip-top plastic bag. Add chicken thighs to bag; seal. Marinate in refrigerator 1 hour.

Preheat oven to 375°.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat; bring to a boil. Cook until marinade reduces to 1/4 cup (about 5 minutes). Arrange chicken in a single layer on a foil-lined baking sheet. Baste with 2 tablespoons maple mixture; sprinkle evenly with salt. Bake chicken at 375° for 20 minutes. Turn chicken over; baste with remaining 2 tablespoons maple mixture. Bake 15 minutes or until chicken is done; sprinkle with onions.  Serves 4.

*Note: I used 4 chicken leg quarters instead of just thighs.  Serve with brown rice and steamed broccoli for a nutritious dinner option.

Apricot-Lime Glazed Shrimp

recipe courtesy Family Circle

Apricot-Lime Glazed Shrimp

1 cup rice

1/2 pound snow peas, trimmed

1 tablespoon olive oil

1/2 cup cilantro, chopped

1/2 cup apricot preserves

3 tablespoons reduced-sodium soy sauce

3 tablespoons lime juice

1/4 teaspoon red pepper flakes

1 1/2 pounds jumbo shrimp (about 24), shelled and deveined

Cook rice following package directions, about 15 minutes. Meanwhile, bring a medium pot of lightly salted water to a boil; add snow peas and cook 4 minutes. Drain and toss with cooked rice, olive oil and cilantro.

Combine apricot preserves, soy sauce, lime juice and red pepper flakes. Stir 4 tablespoons of the mixture into rice. Cover and refrigerate until ready to serve.

Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or nonstick cooking spray. Reserve 2 tablespoons of the apricot mixture. Brush remaining mixture on shrimp and grill 2 to 3 minutes per side or until cooked through.

Serve shrimp with rice and reserved sauce. Serves 4.

* I used brown rice in this recipe and cooked according to package directions.

Caprese-Style Grilled Chicken Breasts

recipe courtesy Family Circle

Caprese-Style Grilled Chicken Breasts

2 tablespoons red wine vinegar

1 clove garlic, chopped

1 teaspoon Dijon mustard

1 teaspoon chopped fresh mint

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons olive oil

3 tomatoes (about 1 pound), seeds removed, cut into bite-size pieces

1/4 cup fresh basil, torn into small pieces

4 boneless, skinless chicken breasts (about 5 ounces each)

3 ounces shredded reduced-fat mozzarella cheese

3 ounces whole wheat angel hair pasta, cooked following package directions (about 5 minutes)

Whisk together vinegar, garlic, mustard, mint, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Gradually drizzle in olive oil, whisking constantly, so mixture emulsifies.

In a medium bowl, combine tomatoes, basil and 3 tablespoons of the dressing. Cover and set aside.

Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or nonstick cooking spray.

Brush chicken with remaining dressing and season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill 5 to 6 minutes per side or until internal temperature reaches 160 degrees. Scatter cheese over top during last minute of cooking.

Toss cooked pasta with half of the tomato salad. Serve with chicken and remaining tomato salad. Serves 4.

Blue Cheese Chicken Burger

recipe courtesy Weight Watchers

cooking spray   

1/4 cup barbecue sauce   

1 1/2 tsp hot pepper sauce, or to taste   

  1 pound uncooked extra lean ground chicken breast   

  1/2 cup uncooked scallions, sliced   

  1/4 cup uncooked celery, chopped   

1/4 cup dried plain breadcrumbs   

2 tsp minced garlic   

1/2 tsp table salt   

(4) mixed-grain hamburger rolls   

  2 cups romaine lettuce, shredded   

  1 large fresh tomato, cut into 8 slices   

2 Tbsp blue cheese, crumbled   

Prepare grill rack by coating with nonstick pray and preheat grill to medium-high.

In a small bowl, combine barbecue sauce and hot pepper sauce.

In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallions, celery, breadcrumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.

Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.

To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger). Serves 4.  Points Plus Value = 8 points per serving.

Pasta with Roasted Tomatoes and Garlic

This was delicious!  My girls slurped it up and licked their fingers afterwards!  I used whole wheat spaghetti noodles to make it an even healthier meal.  Yum!

recipe courtesy Cooking Light Magazine

Pasta with Roasted Tomatoes and Garlic

1 tablespoon kosher salt

8 ounces uncooked spaghetti 

1/4 cup extra-virgin olive oil, divided 

2 pints multicolored cherry tomatoes

4 garlic cloves, thinly sliced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 ounces Parmigiano-Reggiano cheese, shaved

1/4 cup small basil leaves 

Preheat oven to 450°.

Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.  Serves 4.

Lemony Kale Salad

recipe courtesy Cooking Light Magazine

Lemony Kale Salad

1 tablespoon fresh lemon juice

1 tablespoon olive oil 

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

4 cups torn kale leaves

2 cups torn Swiss chard leaves

4 teaspoons unsalted pumpkin seed kernels

1/4 cup sliced green onions (about 2) 

1 ounce shaved pecorino Romano

Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.

Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.  Serves 6.

Greek-Style Kale Salad

 Here is yet another kale recipe.  Eat it as a side dish or as a main dish.  Mmmm!

recipe courtesy Cooking Light 

Greek-Style Kale Salad

1 tablespoon fresh lemon juice 

1 tablespoon olive oil

1/2 teaspoon sugar 

1/2 teaspoon freshly ground black pepper

4 cups torn kale leaves

2 cups torn Swiss chard leaves

1 cup chopped English cucumber

1 ounce crumbled feta cheese

1/4 cup sliced green onions (about 2) 

10 kalamata olives, pitted and quartered

Combine lemon juice, olive oil, sugar, and pepper in a bowl, stirring until sugar dissolves. Add kale and Swiss chard; toss. Let stand 10 minutes. Add English cucumber, feta cheese, green onions, and kalamata olives. Toss.  Serves 6.

Beet and Brown Rice Sliders

recipe courtesy Cooking Light 

Beet and Brown Rice Sliders

16 thin slices sourdough bread

Cooking spray 

1 cup cooked, cooled whole-grain brown rice blend

3/4 cup grated cooked beet (about 1 medium)

1/2 cup panko (Japanese breadcrumbs)

6 tablespoons chopped walnuts, toasted

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons finely chopped shallots

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons Dijon mustard

1 large egg 

2 tablespoons olive oil 

1 (3-ounce) log goat cheese, sliced crosswise into 8 slices

1 cup watercress

Preheat broiler to high.

Cut each bread slice into a 3-inch circle using a round cutter; reserve scraps for another use (such as breadcrumbs or croutons). Lightly coat bread rounds with cooking spray. Arrange bread rounds in a single layer on a baking sheet. Broil 2 minutes on each side or until lightly toasted. Cool on a wire rack.

Reduce oven temperature to 400°. Place a baking sheet in oven to preheat.

Combine rice and next 7 ingredients (through pepper) in a medium bowl. Combine mustard and egg, stirring well. Add egg mixture to rice mixture; stir until well blended. Spoon 1/3 cup rice mixture into a (2 1/2-inch) round cookie cutter; pack mixture down. Remove mold. Repeat procedure 7 times to form 8 patties.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Carefully add 4 patties to pan; cook 2 minutes. Carefully transfer patties to preheated baking sheet, turning patties over and arranging in a single layer. Repeat procedure with remaining 1 tablespoon oil and remaining 4 patties. Place pan in oven; bake patties at 400° for 9 minutes. Top each patty with 1 cheese slice; bake an additional 1 minute or until cheese is soft and patties are set.

Place 8 toasted bread rounds on a flat surface; top each round with 1 patty. Divide watercress evenly among sliders; top with the remaining toasted bread rounds.  Serves 4 (2 sliders each).

* Note:  I simplified this recipe by using sourdough English muffins and toasting them.

Apple-Walnut Kale Salad

recipe courtesy Cooking Light Magazine

Apple-Walnut Kale Salad

1 tablespoon cider vinegar

1 tablespoon walnut oil

1/2 teaspoon kosher salt

1/2 teaspoon brown sugar

1/2 teaspoon freshly ground black pepper

4 cups torn kale leaves

2 cups torn Swiss chard leaves

1 cup sliced Granny Smith apple

1/2 cup sliced celery 

1/4 cup sliced red onion

1 ounce crumbled blue cheese

2 tablespoons toasted walnuts 

Combine vinegar, walnut oil, kosher salt, brown sugar, and pepper. Add kale and Swiss chard; toss. Let stand 10 minutes. Add apple, celery, onion, blue cheese, and toasted walnuts; toss.  Serves 6.

Summer Corn Salad

recipe courtesy Taste of Home

Summer Corn Salad

5 teaspoons olive oil, divided

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

1-1/2 cups fresh or frozen corn, thawed

1-1/2 cups cherry tomatoes, halved

1/2 cup finely chopped cucumber

1/4 cup finely chopped red onion

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1/4 cup crumbled feta cheese

In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside.

In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.

Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. Makes 4 servings.

Kale, Avocado and Grapefruit Salad with Ginger Dressing

Everyone talks about the nutritional benefits of kale and until recently, I have only tried it when it was cooked, sauteed or in soups.  So, I went on a mission to find and test out several raw kale recipes.  This is the first of my discoveries, and despite it having a different texture than say iceburg or romaine, it was actually very tasty. And who doesn't want the nutritional benefits of a super food?!  This recipe made me open to eating kale raw and wanting to try a few more raw kale recipes.  Keep an eye out for future posts...I have about 4 more recipes lined up!  

recipe courtesy picklesnhoney.com

Eat it as a main dish or pair it with your favorite seasoned chicken breast.

Kale, Avocado and Grapefruit Salad with Ginger Dressing

For the Salad:

6 C. Raw Chopped Kale, stems removed

1 Grapefruit

1 Small Avocado

For the Dressing:

1 Tsp. Freshly Grated Ginger

1 Tbs. Extra Virgin Olive Oil

1 Tbs.  low sodium soy sauce

Juice of 1/2 Lemon

1/2 Tbs. Agave (maple syrup or honey would also work)

Place the chopped kale in a large bowl and set aside.

Prepare the dressing by adding the freshly grated ginger, olive oil, Braggs, lemon juice, and agave to a small bowl. Whisk to combine.

Pour the dressing over the kale, and using your hands, massage the kale for 1-2 minutes until the kale is tender and most of the dressing has been absorbed. Set the kale aside.

Prepare the grapefruit by removing the skin (first slicing off the top and bottom, and then the sides, making sure to remove as much of the pith as possible). Next, cut the grapefruit segments apart (these are called supremes) and cut each supreme in half.

Slice the avocado into small, bite-sized pieces.  Add the grapefruit and avocado to the large bowl of kale. Toss to combine and enjoy!  Serves 2-4.

White Bean Burgers with Spinach

recipe courtesy Better Homes and Gardens

White Bean Burgers with Spinach

1 15 - 16 ounce can cannellini beans, rinsed and drained

1 1/2 cups soft bread crumbs

1/4 cup shredded carrot

1/4 cup finely chopped onion

1 egg

2 tablespoons snipped fresh parsley

3 tablespoons olive oil

4 whole wheat hamburger buns

1 cup packed fresh baby spinach

In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Shape bean mixture into 4 patties (mixture will be soft).

Combine remaining bread crumbs and parsley in a shallow dish. Coat both sides of patties in bread crumb mixture.

Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.

Arrange spinach and patties on burger buns. Top with your favorite veggies.  Makes 4 servings.

Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit

recipe courtesy Martha Stewart

Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit

1 Ruby Red grapefruit

1 tablespoon extra-virgin olive oil, divided

3/4 pound large sea scallops

1/2 teaspoon coarse salt, divided

Freshly ground pepper

3 ounces English cucumber, thinly shaved crosswise on a mandoline (3/4 cup)

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh chives

1 teaspoon finely chopped fresh tarragon leaves

1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)

Finely grate enough grapefruit rind to yield 1/2 teaspoon zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice).

Heat 1 teaspoon oil in a nonstick saute pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 teaspoon salt, and season with pepper. Saute scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low, and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 tablespoon, 2 to 3 minutes. Pour sauce over scallops.

Combine cucumber, lemon juice, remaining 2 teaspoons oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 teaspoon salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.  Serves 2.

Grilled Fish on Cilantro-Chili Slaw

recipe adapted from Sunset Magazine

Grilled Fish on Cilantro-Chili Slaw

1/3 cup cider vinegar

1/3 cup extra-virgin olive oil

1/3 cup chopped fresh cilantro

1 clove garlic, peeled and pressed or minced $

1 teaspoon cumin seed

About 3/4 teaspoon salt

5 to 6 teaspoons minced fresh jalapeño chilies

4 pieces (6 oz. each) boned, skinned halibut or mahimahi fillet

About 1 pound red cabbage (see notes)

1/2 cup thinly slivered red onion, rinsed

In a small bowl, mix vinegar, olive oil, cilantro, garlic, cumin seed, 3/4 teaspoon salt, and chilies to taste.

Rinse fish and pat dry. In a heavy zip-lock plastic bag (1-gal. size), combine fish and 1/3 cup of the vinegar mixture. Let stand, turning occasionally, for about 15 minutes.

Meanwhile, rinse and drain cabbage. Cut through core into quarters; cut out and discard core sections. Slice each quarter lengthwise into thin shreds to make about 6 cups. In a large bowl, mix shredded cabbage, onion, and 1/2 cup of the vinegar mixture. Add salt to taste.

Lift fish from marinade (discard marinade) and place on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes.

Mound cilantro-chili slaw equally on four dinner plates. Top each mound with a piece of hot or warm grilled fish. Drizzle remaining dressing equally over fish. Add salt to taste.  Serves 4.

*Notes: You can use 14 oz. packaged coleslaw mix instead of the shredded cabbage for a quicker meal. I actually favor broccoli slaw and that is what I used in this recipe.

Grilled Chicken with Salsas

recipe courtesy Weight Watchers

Grilled Chicken with Salsas

1/2 c. prepared fat-free tomatillo salsa (salsa verde)

1/2 c. prepared hot, medium or mild tomato salsa 

1/4 c. finely chopped onion

1 tsp. grated orange zest

1/8 tsp ground cumin

4 (1/4 lb.) boneless, skinless, chicken breast halves

4 cups shredded green or red cabbage

Combine the salsas, onion, orange zest and cumin in a Ziploc bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, about 20 minutes.

Remove chicken from the marinade and scrape off the excess.  Bring the marinade to a boil in a small sauce pan; boil 2 minutes.  Remove the saucepan from the heat and keep warm.

Spray a large ridged grill pan with canola nonstick spray and set over medium heat.  Add the chicken and cook, turning occasionally, until cooked through, 10-12 minutes.  Transfer to a cutting board.  When cool enough to handle, shred the chicken or cut into long thin strips.  Return the chicken to the cooked marinade in the saucepan, reheat gently, and serve over the cabbage.  Serves 4.

Tarragon Chicken Salad

recipe courtesy Sunset Magazine

Tarragon Chicken Salad

5 boneless skinless chicken breasts

1/2 c. lemon juice

2 tbsp extra-virgin olive oil

1 1/2 tbsp minced fresh tarragon or 1 tsp dried tarragon

1 clove garlic, minced

3 c. thinly sliced celery

1/2 c. drained manzanilla olives

salt and pepper to taste

lettuce leaves, rinsed and crisped

In a 5-6 qt. pan, bring about 3 qts water to a boil.  Add chicken and return water to a boil.  Cover tightly and remove from heat;  let stand until chicken is white in the center of the thickest part (cut to test), 10-12 minutes.  Lift out and let cool.  Tear chicken into shreds.

Meanwhile, in a bowl, mix together lemon juice, olive oil, tarragon and garlic until well blended.

Add shredded chicken, celery and olives; mix to coat, adding salt and pepper to taste.  Line a platter or salad plates with lettuce leaves and spoon chicken salad on top.  Serves 4-6.

Spiced Chops with Mango-Mint Salsa

recipe courtesy Cooking Light

Spiced Chops with Mango-Mint Salsa:

3/4 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon ground allspice

4 (4-ounce) boneless center-cut loin pork chops, trimmed 

Cooking spray

1 1/2 cups finely chopped peeled mango 

2 tablespoons chopped fresh mint

1/2 teaspoon grated lemon rind 

1 tablespoon fresh lemon juice 

2 teaspoons sugar

1/4 teaspoon crushed red pepper

Combine mango, mint, lemon rind, lemon juice, sugar, and red pepper in a medium bowl. Set aside.


Combine chili powder, salt and allspice in a small bowl; sprinkle evenly over pork.


Heat grill over medium-high heat. Lightly coat pork with cooking spray. Grill 4 minutes on each side or until done. Serve with mango salsa. Makes 4 servings.

Greek-Style Quinoa Burger

recipe adapted from Martha Stewart

Greek-Style Quinoa Burger:

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

Coarse salt

Ground pepper

2 tablespoons grape seed oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 whole wheat hamburger buns

In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers on whole wheat hamburger buns with yogurt sauce.  Makes 4 servings.

Grilled Chicken, Romaine and Corn Salsa

recipe courtesy of Taste of Home Magazine

Grilled Romaine Hearts:

3/4 c. olive oil

2/3 c. balsamic vinegar

6 romaine hearts, halved lengthwise with cores intact

salt and pepper to taste

Yield: 12 servings

In a small bowl, whisk together oil and vinegar.  Generously brush over all surfaces of romaine.  Grill, uncovered over medium-high heat for 1-2 minutes or until slightly charred and wilted, turning once.  Salt and pepper to taste. 

recipe adapted from Taste of Home Magazine

Grilled Corn Salsa:

8 medium ears sweet corn, husks removed

2 small yellow summer squash, sliced lengthwise into 1/2 in. slices

1 medium sweet red pepper, cut into 4 wedges

1 medium red onion, cut into 1/2 in. rings

1 medium tomato, seeded and chopped 

Basil Vinaigrette

1/4 c. olive oil

1/3 c. cider vinegar

12 fresh basil leaves, chopped

1 tsp. salt

1 tsp. garlic powder

1 tsp. dried oregano

Yield: 7 1/2 cups

Fill a large dutch oven 2/3 full with water; bring to a boil.  Add corn.  Reduce heat; cover and simmer for 5 minutes or until crisp-tender.  Remove corn; cool slightly.

Lightly coat grill rack with cooking oil.  Grill corn, squash, red pepper and onion, covered, over medium heat for about 8-10 minutes or until lightly browned, turning occasionally.

Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces.  Place vegetables in a large bowl; add tomato.

In a small bowl, whisk the vinaigrette ingredients.  Pour over vegetables; toss to coat.  Cover and refrigerate until chilled.  Serve with a slotted spoon.

We used Lawry's Santa Fe Chile Marinade for the chicken