30 minutes
A refreshing and satisfying salad that combines tender chicken, crisp vegetables, crunchy pita chips, and a tangy homemade dressing.
Corn Ears, kernels removed
each
cups
Minced Shallot, minced
tablespoons
teaspoons
to taste
to taste
Shredded Cooked Chicken, shredded
cups
Heirloom Tomatoes, cut into 1-inch pieces
0 oz
Persian cucumbers, sliced into bite-size pieces
each
Romaine Heart, torn into smaller pieces
each
Pita Chips
cups
Hass Avocado, cut into bite-size pieces
each
Sunflower Sprouts
cups
Freshly Chopped Dill, chopped
cups
Cilantro, chopped
cups
Roasted Salted Sunflower Seeds, roasted, salted
to taste
1. Prepare Corn Kernels
Remove the kernels from two ears of corn using a sharp knife. Place a small bowl upside down inside a larger bowl to catch the kernels.
2. Make the Dressing
In a large serving bowl, whisk together extra-virgin olive oil, champagne vinegar, minced shallot, and Dijon mustard. Season with kosher salt and freshly ground black pepper until the mixture is smooth and emulsified.
3. Assemble the Salad
Add shredded cooked chicken, heirloom tomatoes, Persian cucumbers, and torn romaine heart into the bowl with dressing. Toss in pita chips, avocado pieces, sunflower sprouts, chopped dill, and cilantro. Gently toss the salad to coat with dressing. Adjust seasoning if necessary and finish with a sprinkle of roasted salted sunflower seeds.
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