The joy of summer is the produce stands packed with a fabulous bounty, so fresh and straight from the farm. 

Inspired by the best seasonal offerings of plump ripe tomatoes, fresh, just picked corn and crisp lettuce at my corner farm stand in Tega Cay called ‘Burger’s Toppings’, I created this yummy salad.

l love Mexican and Southwest flavors, the flavor profile for this dish and the smokiness of the ancho chile perfectly accents the grilled corn and roast chicken.

A little something special, Peppadew Peppers nice tangy sweet and spicy accent; these are native to South Africa, and can be found online or in stores in jars, or in the deli section of many grocery stores. 

  Peppadew Peppers


‘Healing Never Tasted So Good’ is the motto at Taste of Healing, This salad provides a great pre-biotic fiber source, great for gut health in the jicama and black beans.

One of my favorite dressings, the balsamic vinaigrette doubles as the marinade for easy prep.

I prepared this salad live on the WCNC Charlotte Today Show, you can watch the live video here. 

I hope you enjoy this delicious salad!

Chef Carol


Southwest Chopped Chicken Salad with Peppadew Peppers

Native to South Africa, Peppadew Peppers can be found bottled in the pickle section of the store, or at open olive bars. Smoky Southwest flavors with grilled chicken and corn, with the peppers and chile create a zippy summer salad.

  • Author: Carol Green
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 8
  • Category: Salads



1/2       cup Balsamic Vinegar

1/4       cup fresh Lemon juice, plus 1 teaspoon zest

1          cup Olive Oil

2          tablespoons Wholegrain Mustard

1          tablespoon Honey

Pinch of salt


4          Chicken Breasts

1/3       cup Balsamic dressing

2          teaspoons Ancho Chile powder

1          teaspoon Salt


3          Corn on the Cob

1          cup Black Beans, cooked

1/3       cup Celery, diced

1          cup Cherry Tomatoes, halved

1          cups Jicama, shredded

1/4       cup Green Onion, minced

3          tablespoons Cilantro, rough chopped

1/4       cup Peppadew peppers, finely chopped

2           heads Romaine lettuce, shredded

1          tablespoon Olive Oil

1          teaspoon Ancho Chile Powder



Whisk together all ingredients except for the olive oil, slowly whisk in olive oil in a steady stream to emulsify.


  • Mix together the seasoning with the marinade and pour over the chicken.
  • Allow to marinade at least one hour.
  • Preheat the grill, and grill the chicken until cooked through, it can be finished in the oven.
  • Allow chicken to cool, slice and shred into bite size pieces.


  • Pull back the husk from the corn, brush with a little oil and sprinkle with the chile powder.
  • Grill, turning frequently, until marked on all sides, but still firm.
  • Strip the corn from the cob, allow to cool.
  • Toss together all salad ingredients, chicken and enough dressing to coat, enjoy!


Peppadew peppers can be bought in jars at local grocery stores, or found in the deli section

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