1ear of corn, kernels removed or 3/4 cup fresh corn kernels
1jalapeño, seeded and diced
1celery rib, finely diced
1/4medium red onion, finely diced
1tablespoonfreshly squeezed lime juice
To poach the chicken, place the chicken breast side down in a large pot along with the garlic, bay leaf, cilantro, salt, and peppercorns. Add enough water to the pot to cover the chicken. On high heat, bring the pot to a boil and then turn the heat down to low. Simmer uncovered for 1 hour.
After an hour, remove the chicken with tongs and place in a large bowl and allow to cool for 20 minutes. If you like, you can strain the broth and reserve it for another use. Once the chicken has cooled, remove the skin and bones and shred the chicken with your hands or two forks. You should have about 4 cups of chicken meat.
As the chicken is cooking, roast the Hatch, Anaheim, or Poblano chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from the chiles and dice.
To make the salad, in a large mixing bowl, stir together the chicken, diced green chiles, corn, jalapeño, celery, onion, garlic, cilantro, cumin, cayenne, mayonnaise, mustard, and lime juice until well combined. Taste and adjust seasonings. Add salt if needed, and if the salad seems too dry, feel free to add more mayonnaise, too.
If you want to cut down on the fat, you can substitute plain Greek yogurt for some or all of the mayonnaise. If you do this, taste before adding the mustard to make sure the salad isn’t too tangy.