Elote Chicken Salad Sandwich
by Leonard Hollander, Chef, Arbor, Chicago, Illinois
Summer calls for bold flavor combinations and refreshing salads, and this recipe delivers on both accounts. Cook and cool the chicken beforehand for minimal day-of preparation, and don’t be afraid to add a spicy kick with serranoes or jalapeños!
- 1½ pounds Smart Chicken boneless skinless breasts
- 1teaspoon ancho chile powder*
- 1 teaspoon ground cumin
- 1 teaspoon lime zest
- 2 tablespoons butter, melted
- 2 ears corn with husk on
- ½ cup mayonnaise
- ¼ cup sour cream (or substitute Greek yogurt)
- ½ cup grated Parmesan cheese
- ¼ cup chopped cilantro
- ¼ cup lime juice
- Shredded lettuce, for serving
- 4 ciabatta rolls, for serving
- *Ancho chile powder has mild heat and a subtle sweetness. Find it in your grocer’s spice aisle.
Pat the chicken breasts dry with a paper towel, place in a small bowl, and toss with the chili powder, cumin, lime zest, and salt. Transfer each breast to a plastic food storage bag and add the melted butter. Press as much air out of the bag as possible and close the seal. With a digital thermometer handy, bring a large pot of water to 140°F and set the burner heat to maintain the temperature. Gently place the bag of chicken into the water, and cook for 65 minutes, stirring the water every 5 minutes. Remove the bags from the water and immediately plunge into an ice bath. Once the chicken is cool, remove it from the bags and cut into ½-inch cubes.
Place the corn (with husk on) in the microwave and cook on high for 3 to 4 minutes. Allow the corn to cool, then peel, desilk, and scrape the kernels into a large bowl.
For the salad, add mayonnaise, sour cream (or Greek yogurt), Parmesan cheese, cilantro, and lime juice to the corn kernels. Stir in the cubed chicken and season to taste.
Toast the ciabatta rolls and spoon the chicken salad on top. Garnish with shredded lettuce and more chili powder.