Chipotle Chicken Salad With Rice and Roasted Corn

“This recipe is from a class I took with my favorite chef in Portland, OR, Jessica Benedetti. I have been asked for this recipe more times than I can count. It's fabulous and really impresses everyone.”

Ingredients Nutrition


  1. Combine first 4 ingredients into small bowl.
  2. Whisk in olive oil a little at a time.
  3. Add 1/2 cup cilantro to dressing.
  4. Season dressing to taste with salt and pepper.
  5. Place chicken, corn, and bell peppers on rimmed baking sheet.
  6. Brush 1/2 cup dressing over both sides of chicken and vegetables.
  7. Let stand 30 minutes.
  8. Bring 3 cups water and 2 tsp salt to boil in heavy saucepan.
  9. Rinse rice well to avoid stickiness once cooked.
  10. Add rice to boiling water.
  11. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes.
  12. Remove from heat. Keep pan covered and let rice stand 5 minutes.
  13. Transfer rice to large bowl; fluff with fork.
  14. Pour 1/2 cup dressing over hot rice and toss; let cool.
  15. Prepare barbecue (medium heat).
  16. Grill chicken and vegetables until chicken is cooked through and peppers are tender and charred on skin side only, about 6 minutes and corn is slightly roasted.
  17. Place peppers in paper or plastic bag for 5 minutes to 'sweat' the skin.
  18. Remove charred skin from peppers and discard.
  19. Cut chicken and peppers into strips.
  20. Cut corn off cobs.
  21. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again.
  22. Season to taste with salt and pepper.
  23. Sprinkle with remaining cilantro and serve.

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