Hatch Chile Chicken Salad Recipe
Hatch Chile Chicken Salad
This mouthwatering chicken salad is perfect over shredded cabbage or lettuce and also adds next-level flavor to tortilla chips. Pack this salad for an easy lunch at the park.
Serves: 4Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy
Serves: 4
Ingredients
- 2 Hatch chile peppers
- 3 cups cooked shredded chicken
- 1⁄2 cup corn kernels, thawed if frozen
- 1 jalapeño, seeded and diced
- 1⁄2 cup red onion, chopped
- 3 cloves garlic, minced
- 1 celery rib, chopped
- 3⁄4 cup mayonnaise
- 2 tsp. yellow mustard
- 1⁄4 cup cilantro, chopped
- 1⁄4 tsp. salt
- Shredded cabbage or lettuce leaves, to serve
Directions
- Heat broiler to high. Line a baking pan with aluminum foil. Place Hatch chiles on the pan in a single layer and place in the upper part of the oven. Roast for about 20 minutes, flipping halfway, until blackened.
- Remove peppers from oven and place in a bowl, then cover with plastic wrap. Allow to steam about 20 minutes, until easy to handle, then peel skin away and discard. Remove and discard seeds.
- Chop peppers and place in a bowl. Add chicken, corn, jalapeño, red onion, garlic, celery, mayonnaise, mustard, cilantro and salt. Stir to combine.
- Serve over shredded cabbage or lettuce leaves. Refrigerate leftovers.
Serves: 4
Ingredients
- 2 Hatch chile peppers
- 3 cups cooked shredded chicken
- 1⁄2 cup corn kernels, thawed if frozen
- 1 jalapeño, seeded and diced
- 1⁄2 cup red onion, chopped
- 3 cloves garlic, minced
- 1 celery rib, chopped
- 3⁄4 cup mayonnaise
- 2 tsp. yellow mustard
- 1⁄4 cup cilantro, chopped
- 1⁄4 tsp. salt
- Shredded cabbage or lettuce leaves, to serve
Directions
- Heat broiler to high. Line a baking pan with aluminum foil. Place Hatch chiles on the pan in a single layer and place in the upper part of the oven. Roast for about 20 minutes, flipping halfway, until blackened.
- Remove peppers from oven and place in a bowl, then cover with plastic wrap. Allow to steam about 20 minutes, until easy to handle, then peel skin away and discard. Remove and discard seeds.
- Chop peppers and place in a bowl. Add chicken, corn, jalapeño, red onion, garlic, celery, mayonnaise, mustard, cilantro and salt. Stir to combine.
- Serve over shredded cabbage or lettuce leaves. Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 880mg |
| Total Fat | 39g |
| Saturated Fat | 7g |
| Protein | 32g |
| Cholesterol | 105mg |
| Total Carbohydrate | 20g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Calories | 560 |