CHICKEN SALAD WITH CORN AND CILANTRO

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Chicken Salad with Corn and Cilantro image

Categories     Salad     Sauce     Chicken     Lunch     Corn     Kosher     Cilantro

Yield serves 4

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
1/2 cup rice vinegar
1/4 cup freshly squeezed lime juice (1 to 2 limes)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco or other hot sauce
4 cups cubed poached chicken (page 230)
2 large ears yellow corn, kernels removed (about 1 1/3 cups)
1/2 cup chopped fresh cilantro
1/2 red bell pepper, diced
4 green onions (white and green parts), thinly sliced
2 jalapeño peppers, seeded and diced

Steps:

  • To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic powder, salt, black pepper, and hot sauce in medium bowl.
  • Add the chicken, corn, cilantro, bell pepper, green onions, and jalapeños, and stir well to coat. Serve cold or at room temperature.
  • Make Ahead
  • The salad will keep, covered, for up to 1 day in the refrigerator.

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