Creamy Chipotle Chicken & Warm Corn Salad
  • SERVES:2
  • PREP: 5 minutes
  • TOTAL TIME: 30 minutes

Another reason to love chicken.

Did you know that a chipotle pepper is actually a smoked jalapeño? You do now. Now that you’ve got your facts straight, make this creamy, smoky, spicy chicken that comes together in one skillet and uses a can (of chipotle) and a carton (of cream) to make pan-sauce magic. Corn salad is the stuff of life, and I will keep making new recipes for it until you tell me stop (but please don’t).

  • 2 skinless boneless chicken breast halves (1 pound total)
  • 1 teaspoon kosher salt, plus more for seasoning
  • 2 tablespoons canola oil
  • ½ cup heavy cream
  • 2 tablespoons liquid from a can of chipotles in adobo
  • 1 tablespoon minced garlic
  • 2 scallions (greens and whites), thinly sliced, greens and whites kept separate
  • ½ teaspoon ground cumin
  • 1 (15.25-ounce) can corn, drained
  • ½ cup cherry tomatoes, quartered
  • ¼ cup cotija cheese, queso fresco, or feta cheese
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • Freshly ground black pepper to taste

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