Chicken Salad with Corn and Hatch Chile Dressing

1 hour 10 minutesServes 6
Chicken & Corn Salad with Hatch Chile Dressing


  • 1 tbsp. The Fresh Market Olive Oil
  • 2 c. fresh or frozen & thawed The Fresh Market Yellow Corn kernels
  • 1 The Fresh Market rotisserie chicken, skin removed and chopped
  • 1 c. chopped red onion
  • ½ c. chopped fresh cilantro

For the Dressing:

  • 4 Hatch Chiles*, roasted, peeled, seeded and finely chopped
  • ¼ c. light mayonnaise
  • Zest and juice of 2 limes
  • 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.


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.

Makes 6 servings based on 1 cup per portion.