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3 large cooked chicken breasts, or 1 small deli-roasted chicken
1/2 cup frozen or 341-mL can corn kernels, drained (optional)
1 tbsp cumin seeds
2/3 cup bottled herbed vinaigrette
1/2 tsp ground cumin
1/2 small red onion
1 large tomato, or 2 plum tomatoes
1 ripe avocado
1 jalapeno
1/4 cup chopped fresh cilantro
10 cups mesclun greens
1/2 340-g bag grated Mexican-style cheese, optional
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
Calories 539, Protein 45.1g, Carbohydrates 17.2g, Fat 33.2g, Fibre 4.7g, Sodium 929mg.