Indulge in a zesty Green Chile Chicken Salad Bowl, blending tender grilled chicken with crisp mixed greens, vibrant bell peppers, juicy cherry tomatoes, creamy avocado slices, and roasted corn kernels, all tossed in a tangy homemade green chile dressing. A tantalizing fusion of flavors that’s both refreshing and satisfying, perfect for a light and nutritious meal any time of day.
ALL
Green Chile Chicken Salad Bowl
Ingredients
1 ½ -2 pounds boneless skinless chicken thighs
Kosher or fine sea salt
Black pepper
5–6 cups chopped romaine lettuce
1 (15 ounce) can Hatch Green Enchilada Sauce
1 (15 ounce) can black beans, rinsed and drained
2 cups frozen corn kernels, thawed
2 red or orange bell peppers, diced
2 tomatoes, diced
4 ounces crumbled cotija cheese
2 avocados, diced
Hatch Chile Cilantro Dressing, see below
2 cups washed cilantro leaves and stems
2 (4 ounce) cans Hatch Diced Green Chiles, mild or hot
4 tablespoons olive oil
2 tablespoons rice vinegar
½ -1 teaspoon honey
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground pepper
Combine all ingredients in a small food processor or blender and blend until smooth.
Instructions
Season the chicken with salt and pepper. Place in an Instant Pot with the enchilada sauce and pressure cook on high for 12 minutes. Let the steam release naturally, about 10 minutes. Shred the chicken with two forks, remove from the liquid with a slotted spoon and let cool.
Assemble the bowls starting with lettuce then add the chicken, beans, corn, peppers, tomatoes, cheese, and avocado in groupings. Serve with dressing.