Poblano Chicken Salad

Poblano Chicken Salad

7
Chef David Highlander 4

"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."
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Ingredients

2 h 45 m servings 1156 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1156 kcal
  • 58%
  • Fat:
  • 73.4 g
  • 113%
  • Carbs:
  • 67.9g
  • 22%
  • Protein:
  • 60.8 g
  • 122%
  • Cholesterol:
  • 223 mg
  • 74%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 375 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.
  7. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

7

I'm giving this 4 stars for 2 main reasons.... it says 6 servings.... more like 26! If you make a sandwich or a wrap you don't really use more than an ice cream scoop or about a 1/4 to 1/2 cup.....

Well obviously since I wrote this recipe I have to give it five stars. ;-)

This was a fabulous and easy meal for my family! I made a few minor changes to tailor it to my familiy tastes: I used anaheim peppers (its what I had on hand) and skipped the celery. When I pure...

SO good! I got poblano peppers in my CSA box and had no idea how to use them. I had no mayo so I made my own and I added a few of the poblano seeds so that it was a bit more spicey. I also ha...

Very good on a sandwich or on a wrap, with lettuce and tomato. I halved the recipe and it still served 8.

To cut the fat some I used fat free mayonnaise and cooked the breaded chicken in the over (instead of frying it). I am sure that it didnt taste quite as good as the fried version but it was stil...

This is the best chicken salad I've had in quite some time. My eleven yr old ate it up as well! She said it tasted like tacos. We put it on a wrap with tomatoes and lettuce. Makes lots of le...