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Poblano Chicken Salad
Poblano Chicken Salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
165 minutes
Inventive restaurant creation using leftovers becomes a bestseller, perfect for sandwiches or with corn chips.
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
Instructions:
  • Preheat the oven to 375°F (175°C) for a perfect bake.
  • Drizzle the poblano peppers lightly with oil or cooking spray and place them on the oven rack. Mix the onions, red and green bell peppers, celery, and corn on a baking sheet.
  • Roast the vegetables and peppers in the preheated oven for 15 minutes, turning or stirring occasionally for even browning. Chill in the refrigerator until ready to use.
  • Rip the corn tortillas into chunks and blitz them in a food processor into a fine crumb texture. If needed, do this in batches. Spread the crumbs on a plate. In a shallow bowl, whisk the eggs and milk together.
  • In a large skillet over medium heat, warm the oil. Coat chicken breast halves in tortilla crumbs, egg mixture, and then tortilla crumbs again for a thick coating. Fry chicken until golden brown on each side, about 4 minutes each. For thicker chicken, finish cooking in a hot oven. Refrigerate once done until completely cooled.
  • Prepare the poblano peppers by removing the peels and seeds. Combine them with the mayonnaise in a food processor and blend until velvety. Set aside for later use.
  • Dice the chilled chicken breasts. In a large food processor, mix the chicken with the roasted vegetables. Add the poblano mayonnaise and blend until it reaches your preferred consistency. Season with salt and pepper to taste.

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