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Cumin chicken dinner salad




Source of Recipe


Chatelaine


List of Ingredients




3 large, cooked chicken breasts or 1 small deli-roasted chicken
½ cup (125 mL) frozen or 12-oz (341-mL) can corn niblets, drained (optional)
1 tbsp (15 mL) cumin seeds
â…” cup (150 mL) bottled herbed vinaigrette
½ tsp (2 mL) ground cumin
½ small red onion
1 large tomato or 2 plum tomatoes
1 ripe avocado
1 jalapeño pepper
¼ cup (50 mL) chopped fresh coriander
10 cups (2.5 L) mesclun greens
½ (340 g) grated Mexican-style cheese (optional)


Recipe



1. If using cooked chicken breasts, slice into thin strips. If using a deli-roasted chicken, remove skin, then tear meat into bite-size pieces. Remove frozen corn, if using, from freezer and thaw on counter. Place cumin seeds in a small frying pan set over medium-high heat. Occasionally shake pan on element until seeds are toasted and fragrant, from 2 to 3 min. In a small bowl, stir vinaigrette with ground cumin. Stir in toasted cumin seeds. Slice onion into thin strips. Slice tomato into chunky wedges. Peel avocado, cut in half and discard stone. Slice into thin wedges. Core and seed jalapeño. Finely mince. Place chicken, onion, tomato, avocado, jalapeño and corn, if using, in a large bowl. Sprinkle in coriander. Add mesclun and cheese, if using, then toss gently. Whisk vinaigrette, then pour overtop. Toss salad until evenly coated. Serves 4