1 (8 ounce) package frozen mixed vegetables, thawed
2 cups cooked chicken thighs
1 (3 ounce) package dry potato soup mix
1 (6 ounce) can tomato paste
2 (10 ounce) cans whole kernel corn
In a large bowl, mix mixed vegetables.
Using a large spoon, mix chicken thighs and potato soup mix. Spoon chicken mixture over salad mixture. Sprinkle with tomato paste. Top with corn.
Cover the wrap of aluminum foil and refrigerate until ready to serve.