• 1 can (8 3/4 ounces) whole kernel corn, drained
  • 3/4 Cup California raisins
  • 1/2 Cup cider vinegar
  • 1/4 Cup chopped onion
  • 1/4 Cup chopped red and/or green bell pepper
  • 2 Tablespoons sugar
  • 1 Teaspoon mustard seeds
  • 1 Teaspoon dry mustard
  • 1/2 Teaspoon salt
  • Pinch of red pepper flakes
  • Torn greens e.g. spinach, mustard, dandelion etc.
  • 4 boned chicken breast halves (about 3 ounces each), sautéed or broiled


To make corn relish, in saucepan, combine corn, raisins, vinegar, onion, bell pepper, sugar, mustard seeds, dry mustard, salt and pepper flakes. Bring to boil; cover and simmer 15 minutes, stirring occasionally. Cool. For each serving, line plate with greens; cut breast diagonally and fan out on greens. Top with relish; serve remaining relish on the side.

Nutrition Facts Per Serving

Calories 350 (Calories from Fat 21%); Total Fat 8 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 70; Sodium 530; Potassium 500; Total Carbohydrate 40; Dietary Fiber 3; Sugars 33; Protein 28; Calcium 32; Iron 3;

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.