Summer Veggie and Chicken Salad with Cilantro Jalapeno Dressing
Fresh corn, tomatoes and green beans are tossed together with a whole shredded rotisserie chicken to make a delicious summer vegetable salad. A cilantro and jalapeno dressing adds tons of flavor!
Recipe type: Entree
Cuisine: Salad
Serves: 6
  • 3 ears fresh sweet corn, husks removed
  • 1 lb fresh green beans, trimmed and cut in half
  • 3 cups diced fresh tomatoes (or halved cherry tomatoes)
  • ½ red onion, thinly sliced
  • 1 rotisserie chicken, skin and bones removed, shredded
  • ½ cup + 1 tbsp olive oil
  • 2 shallots, thinly sliced
  • 3 large cloves garlic, thinly sliced
  • 1 cup fresh cilantro
  • 2 fresh jalapenos, stems, seeds and ribs removed
  • 3 tbsp apple cider vinegar
  • ¼ tsp salt
  • ½ cup crumbled cotija cheese
  1. Wrap each corn cob in a damp paper towel. Place all 3 in the microwave and cook 5 minutes. Let cool, then cut the kernels off the cobs.
  2. Bring a medium pot of water to boil. Add the green beans and boil 4 minutes. Drain and rinse beans with cold water.
  3. In a large bowl, combine corn kernels, green beans, tomatoes, onion and chicken.
  4. To make the dressing: Heat 1 tbsp olive oil in a skillet over medium heat. Add the shallots and garlic, and cook until just starting to turn soft and golden, about 5 minutes.
  5. In a blender or food processor, combine cooked garlic and shallots, ½ cup olive oil, cilantro, jalapenos, vinegar and salt. Blend until smooth.
  6. Pour dressing over the salad and toss everything to mix.
  7. Top with cotija cheese and serve immediately.
Recipe by Flying on Jess Fuel at