Cumin chicken dinner salad
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, or 1 small deli-roasted chicken
frozen or 341-mL can
, drained (optional)
, or 2 plum tomatoes
1/2 340-g bag
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