Chicken Salad with Corn and Hatch Chile Dressing

40 minutesServes 6

4 reviews

Chicken Salad with Corn and Hatch Chile Dressing

Ingredients

1 tbsp extra virgin olive oil
2 c fresh or frozen & thawed yellow corn kernels
1 rotisserie chicken, skin removed and chopped
1 c red onion, chopped
½ c fresh cilantro, chopped

For the Dressing:

4 Hatch chiles, roasted, peeled, seeded and finely chopped*
¼ c light mayonnaise
2 limes, zested and juiced
1 tbsp honey
½ tsp ground cumin
½ tsp sea salt
¼ tsp ground pepper

*Can substitute with 1 can of Hatch chiles, drained, if fresh are not available.

Directions

Heat oil in a large skillet over high heat. Sauté corn for 5-7 minutes, until slightly charred. Remove from heat and transfer to a large bowl. Add chicken, red onion and cilantro. In a medium bowl, whisk together the dressing ingredients and toss with chicken salad to coat. Cover and refrigerate for at least 30 minutes to chill.

*Click here to view our step-by-step guide on how to roast your own hatch chiles.

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Recipe Ratings and Reviews

SO Yummy! I used smoked chicken.

This was excellent! I added just chicken breast instead of the whole chicken and some cooked pasta to make a pasta salad with it. Very nice light salad, the lime really makes the dressing. I will definitely make this again.

I wasn't sure how I would serve this (no recommendation in recipe) . . . I didn't think I would like it on a roll or with greens. I served it with a variety of crackers and plain tortilla chips. This was very tasty and makes a nice, light meal. The dressing would also be good on a salad or even as a marinade for meats (swap Greek yogurt for mayo when grilling). Also, I chose to make this while fresh Hatch chile peppers were out of season (season runs late June through early August). I used a small can of mild diced Hatch peppers slightly drained (recipe suggests using a small can of Hatch peppers if fresh peppers aren't available), but I would add any juices next time for even more flavor in the finished product (recipe calls for drained). There was a slight hint of heat/spice directly from the can but any sign of heat was missing in the salad once all ingredients were incorporated. If you like a little zing, I would definitely use the hot can of Hatch chile peppers next time :)

Couldn’t find the Hatch Peppers. Substituted Habenero & Serrano peppers. Turnerd out delicious.