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a closed jalapeño-cheddar bagel sandwich cut in half, with small grilled chicken pieces, lightly charred yellow corn, tiny pickled jalapeño pieces and scallions in a pale creamy dressing over green butter lettuce
Rachel Kim

Chicken Salad Bagels with Corn and Jalapeño

Grill the chicken thighs whole, then chop them after a short rest so the salad gets little browned edges rather than pale threads of meat. Charred corn and pickled jalapeño bring sweetness and a little heat without needing a heavy spice blend in the dressing. Cool the cooked ingredients before folding them into the yogurt mixture, and chill the finished salad long enough to hold together on the bagel. A jalapeño-cheddar bagel makes sense with this filling, but keep the layers moderate so you can still close it without squeezing salad out of the sides. Dry lettuce underneath catches the occasional kernel while giving the creamy filling something crisp to sit against.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 1 ear sweet corn husk and silk removed
  • 1 tbsp olive oil divided
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt divided
  • 1/3 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp finely chopped pickled jalapeños drained
  • 1 tbsp lime juice
  • 1 tbsp finely chopped cilantro
  • 2 scallions finely sliced
  • 4 jalapeño-cheddar bagels split
  • 4 large butter-lettuce leaves washed and dried

Method
 

  1. Heat a grill or grill pan to medium-high. Rub chicken with half the oil, cumin and 1/4 teaspoon salt; brush corn with remaining oil.
  2. Grill chicken for 5 to 7 minutes per side until the thickest parts reach 165°F. Grill corn for 8 to 10 minutes, turning frequently, until lightly charred and tender.
  3. Rest chicken for 5 minutes, then cut into small cubes. Cut corn kernels from the cob and spread both cooked ingredients in a shallow container; cool for 10 minutes and refrigerate promptly.
  4. Whisk yogurt, mayonnaise, jalapeños, lime juice, cilantro, scallions and remaining salt. Fold in the cooled chicken and corn and refrigerate for 30 minutes.
  5. Toast the cut bagel faces under the broiler for 1 to 2 minutes and let cool. Put one dry lettuce leaf on each bottom and divide chicken salad evenly over the leaves.
  6. Close the sandwiches and cut in half. Serve cold or keep refrigerated in covered containers until lunch, assembling close to serving for the best texture.