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Chicken Salad Bagels with Corn and Jalapeño on a plate
Andrew Fowler

Chicken Salad Bagels with Corn and Jalapeño

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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 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 5 to 7 minutes per side until thickest parts reach 165°F. Grill corn 8 to 10 minutes, turning frequently, until lightly charred and tender.
  3. Rest chicken 5 minutes; cut into small cubes. Cut kernels from cob. Spread both in a shallow container; cool 10 minutes and promptly refrigerate.
  4. Whisk yogurt, mayonnaise, jalapeños, lime juice, cilantro, scallions, and remaining salt. Fold in cooled chicken and corn; refrigerate 30 minutes.
  5. Broil cut bagel faces 1 to 2 minutes; cool. Place one dry lettuce leaf on each bottom; divide salad evenly on top.
  6. Close and halve. Serve cold or refrigerate in covered containers until lunch, assembling near serving for best texture.