Chopped Salad with Grapes and Mint

adapted from Food & Wine, July 2009
by Karen Lonergan

serves 6

1 heart of romaine, coarsely chopped
1 pint grape tomatoes, halved
1 medium seedless cucumber, peeled and cut into 1/2-inch dice
1 small red onion, cut into 1/4-inch dice
1 cup corn kernels (from 2 ears)
1 cup diced cooked chicken (1 1/2 chicken breasts)
1/2 cup halved seedless green grapes
3 ounces feta cheese, crumbled (1/2 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped basil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
salt and freshly ground pepper

In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.

This terrifically zippy salad recipe can be adapted by adding roasted nuts (pecans, sliced almonds, etc.) or omitting tomatoes if they are not in season.