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
Instructions
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
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