30 minutes
A delightful twist on a classic fattoush salad, bursting with fresh ingredients and flavors that transport you to the Golden State.
Ears Of Corn, husks and silks removed
each
cups
Minced Shallot, minced
tablespoons
teaspoons
to taste
to taste
Shredded Cooked Chicken, shredded
0 oz
Heirloom Tomatoes, cut into 1-inch pieces
0 oz
Persian cucumbers, cut into bite-size pieces
each
Romaine Heart, torn into bite-size pieces
each
Pita Chips
0 oz
Hass Avocado, pitted, peeled, and cut into bite-size pieces
each
Sunflower Sprouts, lightly packed
cups
Dill, chopped
cups
Fresh Cilantro, chopped
cups
Roasted Salted Sunflower Seeds
for sprinkling
1. Prepare the Corn
Stand each ear of corn upright in a large bowl. Using a sharp knife, carefully cut down along the cob to remove the kernels. This method allows you to collect all the sweet corn kernels without making a mess.
2. Make the Dressing
In a large serving bowl, whisk together the extra-virgin olive oil, champagne vinegar, minced shallot, and Dijon mustard. Season the dressing with a generous pinch of kosher salt and freshly ground black pepper. Whisk until the mixture is smooth and emulsified.
3. Assemble the Salad
Add the shredded chicken, heirloom tomatoes, Persian cucumbers, torn romaine, pita chips, avocado, sunflower sprouts, dill, and cilantro to the bowl with the dressing. Gently toss everything together until well-coated and evenly mixed. Taste and adjust the seasoning with more salt and pepper if needed.
4. Finish and Serve
Sprinkle a handful of roasted salted sunflower seeds over the top of the salad for a delightful crunch. Serve immediately and enjoy.
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