Green Chile Chicken Salad Bowl

Featured image for post: Green Chile Chicken Salad Bowl


1 ½ -2 pounds boneless skinless chicken thighs

Kosher or fine sea salt

Black pepper

5–6 cups chopped romaine lettuce

1 (15 ounce) can Hatch Green Enchilada Sauce

1 (15 ounce) can black beans, rinsed and drained

2 cups frozen corn kernels, thawed

2 red or orange bell peppers, diced

2 tomatoes, diced

4 ounces crumbled cotija cheese

2 avocados, diced

Hatch Chile Cilantro Dressing, see below

2 cups washed cilantro leaves and stems

2 (4 ounce) cans Hatch Diced Green Chiles, mild or hot

4 tablespoons olive oil

2 tablespoons rice vinegar

½ -1 teaspoon honey

½ teaspoon kosher or fine sea salt

¼ teaspoon freshly ground pepper

Combine all ingredients in a small food processor or blender and blend until smooth.


Season the chicken with salt and pepper. Place in an Instant Pot with the enchilada sauce and pressure cook on high for 12 minutes. Let the steam release naturally, about 10 minutes. Shred the chicken with two forks, remove from the liquid with a slotted spoon and let cool.

Assemble the bowls starting with lettuce then add the chicken, beans, corn, peppers, tomatoes, cheese, and avocado in groupings. Serve with dressing.