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Wisconsin Cheese and Grilled Chicken Salad

3 cups grilled chicken breast, cut into 3/4-inch cubes
1 cups red wine vinegar and oil salad dressing
1 tablespoon honey
1 tablespoon coarse mustard
4 cups mixed greens, a combination of iceberg, red leaf and chicory
2 cups flowering purple kale*
1 1/2 cups sweet corn kernels
1 1/2 cups onion, sliced paper thin
1 1/2 cups Wisconsin Colby cheese, shredded

1. In a medium bowl, combine chicken with salad dressing, honey and mustard. Set aside.
2. Place remaining ingredients in a large bowl, tossing to combine. Add cubed chicken, along with marinating liquid. Toss lightly to combine.
3. Serve immediately.

Makes 6 servings.

*2 cups shredded red cabbage may be substituted.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.