LEFTOVER POACHED CHICKEN FROM OUR CHICKEN STOCK RECIPE has seemingly endless creative uses. Serve the salad over fresh greens, or roll the chicken in a wrap for a quick lunch. Fresh corn and bell peppers add both flavor and crunch to this dish.
Recipe information
Yield
serves 4
Ingredients
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
Preparation
Step 1
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.
Step 2
Add the chicken, corn, cilantro, bell pepper, green onions, and jalapeños, and stir well to coat. Serve cold or at room temperature.
Make Ahead
Step 3
The salad will keep, covered, for up to 1 day in the refrigerator.
