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Smoked Chicken Summer Salad

Smoked Chicken Summer Salad

We turned the classic shredded sandwich into a salad.

Southern Living JULY 2012

  • Yield: Makes 6 servings
  • Hands-on:20 Minutes
  • Total:1 Hour, 20 Minutes

Ingredients

  • 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

Preparation

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.

Note:

Total time includes vinaigrette and croutons.

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Smoked Chicken Summer Salad recipe

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