1/2 cup each: diced red bell pepper and minced red onion
1/2 cup Briannas Real French Vinaigrette
1/2 cup chopped walnuts, toasted
Season chicken with salt and pepper. Cook on a well-oiled grill over medium heat for 5 minutes on each side or until internal temperature reaches 165°F. Let cool slightly, then chill for at least 30 minutes.
Cut chicken into bite-size pieces and cut corn off cobs. Place in a large bowl with kale, bell pepper and onion.
Drizzle with dressing and toss well to coat. Sprinkle with walnuts.
Per serving: 278 calories, 19 g protein, 18 g total fat (2 g sat., 0 g trans), 11 g carbohydrate, 2 g fiber, 4 g sugar, 42 mg cholesterol, 222 mg sodium, 8 points