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This is the perfect time of year to be dining outside here in Fayetteville – beautifully flavorful and fresh, this Mexican Chicken Salad is the perfect accompaniment to your al-fresco experience.

Mexican Chicken Salad

1 cup corn kernels

1 lettuce

2 hot, cooked chicken breasts, sliced

4 to 5 radishes, sliced

1 cup cherry tomatoes, halved (I used a mixture of red and yellow tomatoes)

1/2 cucumber, cut into 2 cm chunks

handful of cilantro leaves

2 teaspoons buritto or taco seasoning mix

1 teaspoon brown sugar

2 tablespoons olive oil

2 tablespoons lime juice

Cook the corn in a saucepan of boiling, lightly salted water for 1 to 2 minutes. Drain and set aside. Tear the lettuce into bite sized pieces and arrange on a serving platter. Add the chicken, radishes, tomatoes, cucumber, cilantro leaves and corn.

Lightly whisk the burrito seasoning mix, brown sugar, olive oil and lime juice together in a small jar. Taste and add a little salt if needed.

Drizzle dressing over salad and serve.