READY IN 2¾ hrs

Poblano Chicken Salad

Read Reviews (7)

"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." — Chef David Highlander

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 2 hrs 45 mins

Reviews More Reviews

Apr 25, 2011

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.... this makes much, much, MUCH more than that! Reason #2 is the 2 hr 45 min prep time.... I'm sorry, but this took me ALL AFTERNOON! (Not that I mind cooking all afternoon, but let's be real!) There are 3 major steps to this recipe that each take a fair amount of time.... maybe in a restaurant kitchen things move faster than in my kitchen..... That being said, the taste is wonderful! Be sure to use mayonnaise and NOT Miracle Whip (no matter how much you like it better) or you will end up with a very sweet dish. Also, I would advise you to line the roasting pan with foil and give it a light cooking oil spray.. otherwise your veggies WILL stick. Next time I will cook the corn, but not roast it because it gets too hard. Put the roasted poblanos in a double plastic bag to cool.... it will make the skins much easier to get off. Be brave and give this a try.... it's worth it in the long run.

—Karen H

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Apr 13, 2005

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

—Chef David Highlander

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9 Ratings

Nov 02, 2009

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 had no fresh red peppers on hand so I used some red peppers I had sliced and froze! I also never had fresh corn so I used frozen corn. My kids even liked it!!! Made WAY too much for what we need or will eat, so we'll be gifting the neighbours with chicken salad, lol. Thanks for the awesome recipe!

—babygrant

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Sep 27, 2007

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

—JPLIML

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May 16, 2011

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 pureed the mayonnaise and peppers - I added 1/2 of the onion/bellpepper mix to this and blended it in as well - it added a nice extra depth to the dressing flavor. We didn't need salt or pepper. We prefer our chicken salad chunky, so I chopped up the chicken and mixed it, the remaining onion/bellpepper blend and dressing together in a large bowl and refrigerated it! We ate ours as wraps wtih lettuce, tomato an jalapeno slices!

—SISSANNE

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Sep 15, 2007

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 still wonderful.

—CHESHIREKITTYN

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Sep 22, 2010

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 leftovers for lunches too. love love love!

—crund

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Nutrition

Calories
1156 kcal
58%

Carbohydrates
67.9 g
22%

Cholesterol
231 mg
77%

Fat
73.4 g
113%

Fiber
12 g
48%

Protein
60.8 g
122%

Sodium
632 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Poblano Chicken Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 1156
Calories from Fat: 661

% Daily Value *
Total Fat 73.4g 113 %
Saturated Fat 12.3g 62 %
Cholesterol 231mg 77 %
Sodium 632mg 25 %
Potassium 1320mg 37 %
Total Carbohydrates 67.9g 22 %
Dietary Fiber 12g 48 %
Protein 60.8g 122 %
** Sugars 14g
Vitamin A 69 %
Vitamin C 342 %
Calcium 23 %
Iron 43 %
Thiamin 53 %
Niacin 280 %
Vitamin B6 137 %
Magnesium 58 %
Folate 70 %

* 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.