Best 2 Poblano Chicken Salad Recipes

Poblano chicken salad is a flavorful and satisfying dish that combines the tangy spiciness of poblano peppers with the tender juiciness of chicken. With its vibrant colors and textures, it makes for a delightful meal or side dish any time of year. This article will provide you with a comprehensive guide to crafting the perfect poblano chicken salad, offering tips for selecting the freshest ingredients and assembling a delicious, balanced dish that everyone will love.

Here are our top 2 tried and tested recipes!

LIME-POBLANO CHICKEN SALAD

Lime-Poblano Chicken Salad image

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

Ingredients

1 cup shredded rotisserie chicken
½ poblano pepper, diced
¼ cup chopped fresh cilantro
3 tablespoons mayonnaise
2 tablespoons diced onion
¼ lime, juiced
⅛ teaspoon ground cumin
⅛ teaspoon ground white pepper
1 pinch salt, or to taste

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

Poblano Chicken Salad image

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

Ingredients

3 large poblano peppers
3 pounds skinless, boneless chicken breast halves
1 pound fresh corn kernels
4 green bell peppers, seeded and chopped
4 red bell peppers, seeded and chopped
1 stalk celery, chopped
2 large yellow onions, chopped
1 pound corn tortillas
2 eggs, beaten
1 cup milk
2 cups mayonnaise
1 cup vegetable oil for frying

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:

Poblano peppers can vary in heat level, so it's important to taste them before adding them to the salad. If you find them too spicy, you can remove the seeds and ribs before using them.
Use a good quality mayonnaise for the dressing. It will make a big difference in the flavor of the salad.
If you don't have any cooked chicken on hand, you can easily cook some for the salad. Simply boil or roast the chicken until it is cooked through.
Add your favorite mix-ins to the salad to make it your own. Some popular options include bacon, cheese, avocado, and corn.
Serve the salad immediately or store it in the refrigerator for later. It will keep 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's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give poblano chicken salad a try.