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.
- 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
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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.