MEXICAN CHOPPED SALAD WITH POBLANO DRESSING
Up your salad game this summer with this Mexican Chopped Salad with Poblano Dressing. This healthy salad recipe is filled with kale, grilled vegetables, avocado and grilled chipotle chicken then drizzled with a homemade dressing.
Provided by Krista
Categories Salads
Time 30m
Number Of Ingredients 30
Steps:
- To a food processor add fresh cilantro and poblano. Blend until finely chopped. Next add olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, onion powder, garlic clove, salt and pepper. Blend until the mixture is smooth and emulsified. (meaning there is no oil and vinegar separation) Set aside.
- Heat grill to medium high heat, about 375-400 degrees F.
- To a small bowl add garlic powder, smoked paprika, cumin, dry cilantro, ancho chili powder, black pepper and sea salt. Mix together.
- Add spice rub to both sides of the chicken breast and rub into the chicken.
- Drizzle olive oil over red onion slices, red pepper and corn. Rub the oil into each piece of vegetable.
- Place seasoned chicken breasts on the grill as well as vegetables.
- Grill the chicken for 5-7 minutes on each side, until there is no more pink. Grill the vegetables for 4-5 minutes per side until they are slightly charred. Remove from grill. Let chicken rest for 3 minutes to let juices settle then slice.
- Chop the red pepper and red onion into small pieces. Cut corn from the cob.
- To a large bowl add chopped romaine lettuce, chopped kale, roasted vegetables, sliced green onions, cherry tomatoes, black beans, pepitas, sliced avocado and sliced chicken breast.
- Toss the salad together. Serve with poblano dressing on the side.
Nutrition Facts : ServingSize 2 cups, Calories 339 calories, Sugar 7 g, Sodium 305 mg, Fat 18 g, SaturatedFat 3 g, Carbohydrate 27 g, Fiber 7 g, Protein 23 g, Cholesterol 43 mg
STUFFED POBLANO CHILES WITH AVOCADO AND POTATOES
Provided by Priscila Satkoff
Categories Garlic Potato Vegetable Roast Vegetarian Cinco de Mayo Avocado Root Vegetable Poblano
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 1. Put the potatoes in a medium saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes. Drain and let stand until cool enough to handle. Peel the potatoes and place in a medium bowl. Mash the potatoes, leaving them a bit lumpy
- 2. Make a lengthwise cut in each chile and remove the seeds. Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt. Stuff the chiles with the potato mixture. Place in a 9-by-13-inch baking dish. Cover with plastic wrap and refrigerate.
- 3. To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350°F. Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over. Drain the garlic in a sieve, discarding the milk. In a small bowl, toss the garlic cloves in the olive oil. Spread the garlic in a single layer on a baking sheet and cover with aluminum foil. Roast until tender and golden, about 20 minutes. Set aside.
- 4. To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat. Boil, stirring often, until the sugar is dissolved and the water is reduced to 1 cup, about 5 minutes. Remove from the heat.
- 5. Heat the oil in a medium skillet over medium heat. Add the onion and cook until it begins to soften, about 1 minute. Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil). Remove from the heat, add the roasted garlic, and let cool completely. Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours.
- 6. To serve, remove the chiles from the refrigerator and let come to room temperature. Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves.
AVOCADO-CHILE SPREAD
Steps:
- Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.
AVOCADO AND SPICY GREENS WITH A PISTACHIO OIL VINAIGRETTE
This is another simple salad that I really enjoy whenever avocados are at their peak. I'm a firm believer that the only avocado to buy is the Haas variety! Pistachio oil is a darker, denser oil with a deep flavor.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.
- PISTACHIO OIL VINAIGRETTE:
- Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. Yield: 1/2 cup
AVOCADO OIL VINAIGRETTE
Steps:
- In a small mixing bowl, whisk together the mustard and vinegar. Pouring slowly, add a thin stream of avocado oil to the bowl, whisking with the other hand. Continue to whisk until all of the oil has been poured into the bowl and the ingredients have come together homogeneously. Season with salt and pepper.
- Serve over your favorite green salad.
More about "avocado poblano chile vinaigrette recipes"
70+ MEXICAN SIDE DISH RECIPES FOR ANY OCCASSION
From holajalapeno.com
CHICKEN POBLANO TORTILLA SOUP (SLOW COOKER OR STOVETOP)
From thecafesucrefarine.com
BBQ CHICKEN SALAD WITH AVOCADO-POBLANO DRESSING
From californiaavocado.com
19 POBLANO PEPPER RECIPES TO USE UP YOUR HARVEST
From peppergeek.com
CHARRED POBLANO, AVOCADO, AND PEPITA DIP - REAL SIMPLE
From realsimple.com
POBLANO AVOCADO SAUCE - THE RUSTIC FOODIE®
From therusticfoodie.com
CREAMY AVOCADO SALAD DRESSING - RECIPETIN EATS
From recipetineats.com
ROASTED POBLANO DRESSING RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
AVOCADO-POBLANO CHILE VINAIGRETTE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CHICKEN POBLANO SOUP RECIPE - TASTE OF HOME
From tasteofhome.com
AVOCADO VINAIGRETTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHARRED CORN AND AVOCADO SALAD WITH LIME, CHILI, AND …
From food52.com
CRISPY POBLANO CHICKEN TACOS WITH AVOCADO-JALAPEñO …
From kaleforniakravings.com
AVOCADO POBLANO CHILE VINAIGRETTE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love