Mexican inspired salad with chicken, corn and almond slivers

  • 25 min.
  • 4 persons
Rated 4 out of 5



1. Boil the corn on the cob in lightly salted water for 15-20 minutes and leave to cool.

2. Arrange the spinach on a platter.

3. Cut the corn cobs into fine flakes and arrange on the spinach.

4. Cut the cherry tomatoes in half and the cucumber into slices, and arrange both on the spinach.

5. Cut the chicken into thin slices and place on the salad with the almond slivers.

6. Cut the red onions into thin slices and put them in a clean jam jar. Boil the condimento, water, cane sugar, salt and chilli flakes in a small saucepan and pour the hot sauce over the red onions. Let the red onions soak in the stock before serving, at least 1 hour and preferably longer (shelf life in the fridge about 2 weeks).

7. Serve the salad with pickled red onions.


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