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
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Milan Grg
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks. I would add more seasoning to the chicken and use a different type of dressing.
Fatima Shaikh
[email protected]This salad was okay, but I've had better. I think it needs something else to really make it pop.
Yemisi Owolabi
[email protected]This recipe is a bit too spicy for my taste. I think I'll use less poblano peppers next time.
Barack Yunus
[email protected]I followed the recipe exactly, but my salad turned out too dry. I think I should have added more avocado dressing.
Nuzaam Abrams
[email protected]This salad was a bit bland for my taste. I think it would be better with a more flavorful dressing.
Savanna ferguson
[email protected]This is a great recipe! I've made it several times and it's always a hit. I like to add a little bit of chopped red onion for extra flavor.
Black Lovers
[email protected]I've made this recipe several times and it's always delicious. It's a great way to use up leftover chicken.
Jakarta Birch
[email protected]This salad is so easy to make and it's always a hit. I love that it's healthy and flavorful.
VinnieB24
[email protected]I made this for lunch today and it was delicious! I'm not usually a fan of chicken salad, but this recipe is a winner.
Sagar Chaudhary
[email protected]Yum!
Rana umer
[email protected]This is my go-to recipe for chicken salad. It's always a hit at potlucks and picnics.
Victor Karimi
[email protected]I love this recipe! It's so easy to make and always a crowd-pleaser. I like to add a little bit of chopped cilantro for extra flavor.
zaineb Soliu
[email protected]This salad was delicious! I followed the recipe exactly, and it turned out perfectly. The flavors of the poblanos, chicken, and avocado all came together really well.
Danish Aziz
[email protected]I'm not usually a fan of chicken salad, but this recipe changed my mind. The poblanos add a wonderful smoky flavor, and the avocado dressing is creamy and tangy. I'll definitely be making this again!
UK King Pizza hut sibi
[email protected]This poblano chicken salad was a hit at my summer picnic! It was light and refreshing, with just the right amount of spice. I especially loved the creamy avocado dressing.