Ingredients

Dressing/Marinade: .667   cup(s) nonfat buttermilk .25   cup(s) nonfat mayonnaise 1   tablespoon(s) cider vinegar 1   tablespoon(s) snipped fresh chives 1   teaspoon(s) Dijon mustard 1   teaspoon(s) sugar .25   teaspoon(s) (or more, to taste) hot red-pepper sauce Chicken and Corn Salad: 4   (5 ounces each) boneless, skinless chicken breast halves (without tenderloins) 2   ear(s) (large) fresh corn, husked 3   slice(s) (1/2-inch thick) red onion Olive oil cooking spray .5   cup(s) finely diced orange bell pepper .5   cup(s) finely diced seedless hothouse cucumber .75   teaspoon(s) kosher salt 4   Boston lettuce leaves 4   slice(s) (1/2-inch thick) beefsteak tomato Chives, for garnish

Description

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