Chicken Salad with Grilled Corn and Poblanos
This Chicken Salad with Grilled Corn and Poblanos is made with shredded chicken, grilled corn, poblanos, avocado, lime, cilantro, and a few other simple ingredients. SO delicious!!
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 5-6 1x
Ingredients
- 2 T olive oil
- 3 cups shredded chicken
- 2 ears corn on the cob, husks removed and cleaned
- 1 poblano pepper, finely diced
- 4 cloves garlic, minced
- 3 green onions, sliced
- 1/4 cup mayo, more or less to taste
- Juice of 2 small limes
- 1 jalapeno pepper, seeded and finely diced
- 3 T chopped cilantro
- 1/4 c red onion, diced
- 1 avocado, diced
- 1/4 tsp EACH: chili powder, garlic powder, cumin
- Salt and pepper, to taste
Instructions
- Grill the corn on an indoor or outdoor grill or cast iron skillet until charred. Remove kernels from the cob.
- In a large skillet, heat the oil over medium high heat. Add the poblano pepper and sauté for 4-6 minutes. Then add garlic and green onion and cook for 45-60 seconds more. Remove from heat, add corn and season with salt and pepper.
- Transfer corn/poblano mixture to a bowl with the shredded chicken. Add all remaining ingredients, and adjust lime, mayo, and seasonings to taste.
- Enjoy with crackers, chips, wrapped in a tortilla, on toast, a bagel, etc! Lasts for a few days in the fridge.
