Best 2 Poblano Chicken Salad Recipes
**Poblano Chicken Salad: A Refreshing and Flavorful Dish**
Poblano chicken salad is a delightful dish that combines the smoky flavor of roasted poblano peppers with the tender and juicy texture of chicken. This salad is not only incredibly delicious but also versatile, as it can be served as a main course, a side dish, or even as a filling for tacos or burritos. With a variety of recipes to choose from, you're sure to find the perfect poblano chicken salad recipe for your taste and dietary preferences.
**Classic Poblano Chicken Salad:** This traditional recipe combines roasted poblano peppers, shredded chicken, corn, black beans, and a tangy dressing made with mayonnaise, lime juice, and cilantro.
**Avocado Poblano Chicken Salad:** This creamy and flavorful variation incorporates ripe avocados, adding a rich and velvety texture to the salad.
**Greek Poblano Chicken Salad:** Infused with Mediterranean flavors, this recipe features crumbled feta cheese, Kalamata olives, and a tangy dressing made with Greek yogurt and lemon juice.
**Healthy Poblano Chicken Salad:** This lighter version of the classic salad uses nonfat Greek yogurt instead of mayonnaise, making it a healthier choice without compromising on taste.
**Spicy Poblano Chicken Salad:** For those who enjoy a bit of heat, this recipe adds a kick of spice with diced jalapeños and a spicy dressing made with chili powder and cayenne pepper.
LIME-POBLANO CHICKEN SALAD
A quick and easy change-up to the traditional chicken salad. I was experimenting when I created this for a light lunch to go on a salad. Can be made mild or spicy! This is not meant to be very creamy, I use it mostly on top of salad or with crackers, but if you'd like a sandwich be sure to add more mayo so it sticks together.
Provided by Christy Blaker
Categories Salad
Time 15m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 292 calories, Carbohydrate 4 g, Cholesterol 60.4 mg, Fat 21.8 g, Fiber 1.3 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 244.7 mg, Sugar 1.3 g
POBLANO CHICKEN SALAD
I came up with this recipe in my restaurant as a way to utilize leftovers and keep food cost low. As it turns out, I sold out of it in one day and is now in a regular rotation. Best eaten on a sandwich or with corn tortilla chips.
Provided by Chef David Highlander
Categories Salad
Time 2h45m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1156.1 calories, Carbohydrate 67.9 g, Cholesterol 222.5 mg, Fat 73.4 g, Fiber 12 g, Protein 60.8 g, SaturatedFat 12.3 g, Sodium 632.4 mg, Sugar 14 g
Tips:
- To ensure even cooking, thinly slice the poblano peppers and chicken before cooking.
- Use a large skillet to prevent overcrowding and ensure the chicken and peppers cook evenly.
- Cook the chicken and peppers over medium heat to prevent burning. Stir occasionally to ensure even cooking.
- If using canned corn, drain and rinse it before adding it to the salad.
- To add extra flavor, roast the poblano peppers before slicing them. Place them on a baking sheet and broil for 5-7 minutes per side, or until charred. Then, transfer them to a bowl, cover them with plastic wrap, and let them steam for 10 minutes. Once they are cool enough to handle, peel and slice them.
- For a creamier salad, add 1/2 cup of sour cream or plain Greek yogurt to the dressing.
- Serve the salad immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Poblano chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It is packed with flavor and nutrients, and it is a great way to use up leftover chicken. With its unique blend of sweet, spicy, and savory flavors, poblano chicken salad is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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