Green Chile Chicken Salad

Building on the classic combo of chicken and green chiles, this chicken salad recipe is flavor-packed with sweet roasted corn, punchy red onion, cilantro, lime, cumin and chili powder.

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Course: Main Course, Salad, sandwich

Cuisine: American, Tex Mex

Keyword: lunch, tailgate

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 474kcal

Author: Stacey | SouthernDiscourse.com

Ingredients

3-4 boneless, skinless chicken breasts
¾ cup mayonnaise
½ cup sour cream
7 ounces chopped green chiles (not drained)
2 tablespoons lime juice (1-2 limes)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
2 tablespoons olive oil
10 ounces frozen whole kernel corn
½ large red onion diced
½ cup chopped cilantro
1 large jalapeño (deveined and deseeded) diced
optional garnishes- cheddar cheese & chopped cilantro

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Instructions

Boil chicken on the stove top over medium heat in generously salted water for about 15-20 minutes or until done. Drain and set aside to cool. (To make the most of your time, prepare the rest of the ingredients while chicken is boiling and cooling.)
In a large measuring cup or small bowl, whisk together mayo, sour cream, undrained green chiles, lime juice and seasonings to make the salad dressing. Set aside to allow flavors to marry while the rest of the chicken salad is prepared.
Heat 2 tablespoons of olive oil in a large skillet over high heat. Add frozen corn. Stir until corn begins to brown. Remove from heat and set aside.
Dice onion and jalapeño. Chop cilantro and chop or shred the chicken breasts.
Add chicken, corn, onion, jalapeño and cilantro to a large bowl. Pour about ⅔ of the dressing over the salad and mix well. Add the rest of the dressing if needed. If not, save remaining dressing to freshen the salad when serving leftovers.
Serve immediately or cover and chill. Top with 1 tablespoon of shredded cheese and extra cilantro for a nice presentation.

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Notes

SUBSTITUTIONS/VARIATIONS

Feel free to use drained and rinsed canned corn instead of frozen.

You can skip pan roasting the corn if you like (it does add delicious flavor). Simply thaw your frozen corn before adding it to the recipe.

Sub chopped parsley for cilantro.

For the ultimate shortcut, use a rotisserie chicken from your grocery store instead of boiling and shredding chicken breasts. Just note that when using the rotisserie chicken, the white and dark meat will be used to have the right amount of protein for this recipe.

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