MEXICAN CHICKEN SALAD
2 hot, cooked chicken breasts, sliced
4 to 5 radishes, sliced
1 cup cherry tomatoes, halved (I used a mixture of red and yellow tomatoes)
1/2 cucumber, cut into 2 cm chunks
handful of cilantro leaves
2 teaspoons buritto or taco seasoning mix
1 teaspoon brown sugar
2 tablespoons olive oil
2 tablespoons lime juice
Cook the corn in a saucepan of boiling, lightly salted water for 1 to 2 minutes. Drain and set aside. Tear the lettuce into bite sized pieces and arrange on a serving platter. Add the chicken, radishes, tomatoes, cucumber, cilantro leaves and corn.
Lightly whisk the burrito seasoning mix, brown sugar, olive oil and lime juice together in a small jar. Taste and add a little salt if needed.
Drizzle dressing over salad and serve.