Poblano Chicken Salad Recipes

MEXICAN CHOPPED SALAD WITH POBLANO DRESSING

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.

LIME-POBLANO CHICKEN SALAD

Steps:

• Mix chicken, poblano pepper, cilantro, mayonnaise, onion, lime juice, cumin, white pepper, and salt together in a bowl or a container with a fork. Taste and adjust spices as necessary.

POBLANO CHICKEN SALAD

Steps:

• Preheat the oven to 375 degrees F (175 degrees C).
• Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.
• Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed.
• Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.
• Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely.
• Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.
• When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.