Smoked Chicken Summer Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• Sweet Onion Vinaigrette:
• 1/2 cup finely chopped sweet onion
• 1/3 cup apple cider vinegar
• 3 Tbsp. sugar
• 2 Tbsp. coarse-grained mustard
• 1 tsp. kosher salt
• 1/4 tsp. ground cumin
• 1/8 tsp. ground red pepper
• 1/2 cup canola oil
• Toasted Bun Croutons:
• 1 Tbsp. sugar
• 4 Tbsp. canola oil
• 1 tsp. chili powder
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 4 hot dog or hamburger buns, cut into 1/2-inch cubes (about 4 cups)
• 1 (4 oz.) pkg. 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 lb. shredded smoked chicken or barbecued pork without sauce
• 1/3 cup crumbled Queso fresco (fresh Mexican cheese)
• 1 jalapeno pepper, halved, seeded, and thinly sliced

Directions

1. Prepare Sweet Onion Vinaigrette: Whisk together first 7 ingredients. Gradually stream, whisking constantly until smooth. Cover and chill 30 minutes or until ready to serve.
2. Prepare Toasted Bun Croutons: Preheat oven to 375 degrees. Whisk together first 5 ingredients. Add bun cubes, and toss. Spread in a single layer on a lightly greased 15 × 10-inch jelly-roll pan. Bake 10 to 12 minutes or until golden brown, stirring halfway through. Cool 30 minutes.
3. 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 jalapeno pepper slices and croutons. Serve salad with remaining vinaigrette.

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