Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
30 Mins
Total Time
40 Mins
Serves 4 (serving size: about 1 cup)

How to Make It

Step 1

Heat a grill or grill pan over medium-high heat.

Step 2

Place corn on grill rack; grill 20 minutes or until here-and-there charred, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes.

Step 3

Place peppers on grill rack, and grill 4 minutes on each side; cut into 1-inch pieces.

Step 4

Grill onion slices 3 minutes on each side; chop.

Step 5

Cut corn kernels off cobs, encouraging clusters to stay intact, if possible.

Step 6

Combine onion, jalapeño, chives, cream, oregano, vinegar, black pepper, salt, and garlic in a large bowl. Add peppers and corn; toss gently to coat. Gently fold in chicken. Serve warm.

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Ratings & Reviews

Great light chicken salad

August 19, 2015
This was a bit time consuming, but worth it.  After making it once now we know how to prepare for a more timely dinner, or make it the day before since it stores really well in the fridge.  I ate it warm and liked it, my husband ate it warm and cold as leftovers the next day, says its great both ways.  This is probably now his favorite chicken salad recipe.  I did per other reviewers double the creamy dressing and found that to be the perfect balance.  And like another reviewer, I'm surprised it calls for rotisserie chicken since you already have the grill fired up, we also grilled two breasts for the chicken.

NeverWinter's Review

September 08, 2014
My favorite recipe of all time. My family could eat this everyday, and we are even having it for dinner tonight!

Kcoddington's Review

September 07, 2014

pinkbadgers's Review

September 03, 2014
We LOVED this warm salad and thought it was great eaten cold the next day too. Made a few substitutions just because of what I had on hand: Grilled 2 boneless, skinless chicken breasts instead of the rotisserie chicken (because the grill is already fired up anyways!), used rice vinegar for the sherry vinegar, and used red onion as the ambiguous "onion". Don't omit the fresh oregano or chives -- they really make the dish stand out. Finally, I agree with the reviewer who said that a little bit more dressing would've been nice if you want to keep some of the creaminess. Will definitely make this again!

mschiefluc's Review

August 01, 2014
This is absolutely delicious. I had to use a grill pan instead of a grill and it was still great. I suggest Peruvian chicken if it is in your neighborhood as an alternative to grocery store rotisserie. Try pairing this recipe with a sauvignon blanc.

Whygal's Review

July 25, 2014
Great salad. I did not use the chives and only had fat free half and half on hand. I also added a cup of baby lettuce that I had to use up. It was a great salad.

Hallright's Review

July 17, 2014
Fantastic. The only thing I would change is to make more dressing..the dressing is delicious, but kind of disappears into the salad. I also used only 3 ears of corn: perfect. Can't wait to make this for company.

pollyt's Review

July 16, 2014
Made this last night & loved it! Ate leftovers cold for lunch today. I was very curious about the combination of oregano and chives with the peppers, but it was perfect. I substituted half & half for the heavy cream, and red wine vinegar for the sherry vinegar.