A vibrant Latin-style salad bowl with smoky chicken tinga over crisp mixed greens, charred corn, fresh pico de gallo, and a silky avocado crema drizzle.
Preparation Instructions
Heat the chicken tinga
Heat Cuisine Solutions Smoky Chicken Tinga according to package instructions and keep warm.
Char the corn
Heat 1 tablespoons neutral oil in a skillet over high heat.
Add 2 cups corn (fresh or frozen kernels) and char without stirring for 4 minutes, then toss and char 2 minutes more. Set aside.
Make the pico de gallo
Combine 2 Roma tomatoes, finely diced, 0.3 white onion, finely diced, 1 jalapeño, seeded and minced, 0.3 cups fresh cilantro, chopped, the juice of 1 lime, and half of 1 teaspoons kosher salt in a bowl.
Blend the avocado crema
Blend 1 ripe avocado, 0.5 cups Mexican crema or sour cream, the juice of the second lime, 0.3 cups water (to thin), and the remaining 1 teaspoons kosher salt until silky smooth
Silky avocado crema: Blend avocado, Mexican crema, the juice of 1 lime, water, and a pinch of salt with an immersion blender until completely smooth. The key is enough liquid to make it drizzle-able from a spoon — thin with a splash more water if needed. Restaurant-style sheen, every time.
Blend until smooth.
Build the salad
Bed 8 cups mixed salad greens on a large platter or 4 bowls. Arrange the chicken, charred corn, and pico in sections.
Make it your own: Add black beans, crumbled cotija, or crushed tortilla strips for extra texture.
Drizzle generously with the avocado crema.
