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Sweet corn rotisserie chicken salad


This simple one-bowl meal is something that chef Justin Thompson makes often at home — with one bowl and very little prep work — and he eats from it throughout his busy week. It is one of his favorites throughout the summer and into fall, but he also makes a version when the weather gets cooler with roasted fennel and parsnips replacing the corn and tomatoes. Rotisserie chicken is a versatile ingredient — use it in soup, stew, pasta, salad or on sandwiches — and can be found in most supermarkets.

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  • 2 2 2 ears corn
  • 1/4 1/4 1/4 cup diced celery
  • 1/4 1/4 1/4 cup diced Vidalia or Texas sweet onion
  • 1 1 1 tablespoon finely chopped chives
  • 1/4 1/4 1/4 cup crumbled feta cheese
  • 1/4 1/4 1/4 cup Dijon mustard
  • 1/4 1/4 1/4 cup mayonnaise
  • 1 1 1 teaspoon curry powder
  • 1 1 1 teaspoon freshly ground black pepper
  • 1 1 1 teaspoon kosher salt
  • 1/2 1/2 1/2 store-bought rotisserie or roasted chicken, meat pulled from the bone into large pieces
  • 1 1 2 3 3 Next »


Servings 4


Step 1

Heat oven to 350 degrees. Place ears of corn on a baking sheet and roast for 5 minutes. Let cool slightly and remove kernels from cobs; set aside in a bowl.

Add all remaining ingredients except for the chicken to the bowl and stir to combine. Gently fold in the chicken to keep it in large pieces. Serve as a sandwich on toasted rye or pumpernickel or as a salad over greens with some sliced local tomatoes.

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