Green Chile Chicken & Enchilada Bean Salad
A crunchy, colorful bean salad with shredded chicken, sweet corn, a tangy green chile dressing, and a smoky serrano finish.
Makes approximately 6 servings.
Prep: about 25 minutes with cooked chicken, plus 20–30 minutes chilling.
Salad
• 2 cooked chicken breasts, shredded and chopped into bite-size pieces (approximately 3 cups; rotisserie or grilled)
• 1 can (15–15.5 oz) black beans, drained and rinsed
• 1 can (15–15.5 oz) chickpeas/garbanzo beans, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1–2 jalapenos, stems and seeds removed, finely chopped, to taste
• 1/2 medium red onion, finely diced
• 1 pint cherry tomatoes, quartered
• 1 cup corn, cooked and cooled (or drained canned corn)
• 1/2 cup chopped fresh cilantro, plus more to taste
• 3/4 cup total shredded Monterey Jack and cheddar cheese (approximately 3/8 cup of each, or a blend)
Dressing
• 1/2 cup green chile enchilada sauce
• 2 tablespoons avocado oil or extra-virgin olive oil
• Juice of 1 lime, added gradually to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Dijon mustard
• Salt and black pepper, only as needed after tasting
To Serve
• 1–2 avocados, diced or sliced
• Plain Greek yogurt, optional (or sour cream, if preferred)
• Smoked serrano sauce, optional, to taste
• Lime wedges and extra cilantro, optional
Instructions
1. Start with cooked, cooled chicken. Shred it, then chop longer strands into smaller pieces for easier eating. Drain and rinse both cans of beans well.
2. Prepare the corn. For extra flavor, lightly char it in a skillet, then cool before adding. Cook frozen corn according to package directions; drain canned corn.
3. Combine the chicken, black beans, chickpeas, bell peppers, jalapenos, red onion, tomatoes, corn, and cilantro in a large bowl. Start with one jalapeno if you prefer milder heat.
4. Whisk the enchilada sauce, oil, juice from half the lime, cumin, garlic powder, smoked paprika, and Dijon until combined. Taste, then add the remaining lime juice as desired. Check the salt before adding any, since the sauce, chicken, and cheese may already provide enough.
5. Toss the salad with the dressing and gently fold in the shredded cheese. Cover and refrigerate for 20–30 minutes to let the flavors come together. Toss and taste again before serving.
6. Divide into approximately 6 servings. Top individual bowls with avocado, a spoonful of plain Greek yogurt or sour cream, and a drizzle of smoked serrano sauce, if desired.
Katie’s Notes
• I use a smoked serrano sauce I buy at Kroger, and I recommend trying it if you can find it! Availability may vary by location. It is an optional finishing touch, so the salad is still delicious without it.
• Corn brings sweetness to balance the green chile, lime, jalapenos, and smoky sauce.
• Keep avocado, yogurt/sour cream, and smoked serrano sauce separate until serving so everyone can customize their bowl.
• Keep the chicken optional for a meatless variation; add another can of beans if desired.
• The 3/4 cup cheese is the total for the entire batch, not 3/4 cup of each variety.
• Refrigerate leftovers in a covered container.
