Chicken Salad with Corn and Hatch Chile Dressing

• 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.

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.