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–+ servings

Summer Corn Crunch Chicken Salad

40 minutes
Serves 6 servings
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Ingredients 

  • 1 small or medium Napa cabbage thinly sliced
  • 1 large watermelon radish very thinly sliced
  • 2 fresh jalapenos thinly sliced or finely diced with seeds removed
  • 4 scallions thinly sliced
  • 1 small bunch cilantro chopped
  • 1 large handful basil chopped
  • 5 –6 ears roasted corn kernels removed from the cob
  • 2 avocados diced
  • Creamy Jalapeño Basil Dressing to taste
  • Tortilla strips or crushed tortilla chips for serving
  • Lime wedges for serving
  • Optional: Tajín hot honey, pickled red onion, pepitas, or grilled peaches

Directions 

  • Add the Napa cabbage, radish, jalapenos, scallions, cilantro, basil, roasted corn and avocado to a very large bowl.
  • Toss with the creamy jalapeno basil dressing until evenly coated.
  • Top with tortilla strips or crushed tortilla chips right before serving so they stay crunchy.
  • Finish with extra lime, Tajín, hot honey, pickled onions or any additional toppings you like.