Smoked Chicken Summer Salad

Southern Living
We turned the classic shredded sandwich into a salad.
Makes 6 servings


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1 (4-oz.) package watercress
1 cup thinly sliced radishes (about 8 large radishes)
1 cup loosely packed fresh cilantro leaves
1/2 cup fresh corn kernels (about 1 ear)
1/2 English cucumber, thinly sliced into half moons
1/2 pound shredded smoked chicken or barbecued pork without sauce
1/3 cup crumbled queso fresco (fresh Mexican cheese)
1 jalapeño pepper, halved, seeded, and thinly sliced


Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

1. Prepare Sweet Onion Vinaigrette and Toasted Bun Croutons.

2. Toss together watercress, next 5 ingredients, and 1/4 cup vinaigrette in a large bowl. Arrange mixture on a serving platter. Sprinkle with queso fresco, and top with jalapeño pepper slices and croutons. Serve salad with remaining vinaigrette.

Created date

June 2012