Poblano Chicken Salad

I was inspired by this post to make this yummy sandwich – “inspired” because I modified this a lot to suit our tastes and my cooking style. I am so happy with how this little experiment tasted and I will make this again. The poblano gave this chicken salad a pleasant smokey/grassy flavor but if you don’t like poblano you could substitute red bell pepper. If my husband liked those I would try that combo sometime because I love the sweet flavor of a roasted bell pepper ūüôā Thanks for reading, enjoy!

Poblano Chicken Salad –¬†

For the Roast Chicken:

  • 1 bone-in, skin on chicken breast
  • olive oil
  • kosher salt and pepper
For the Poblano Mayo:
  • 2 poblano peppers
  • 3 TBSP mayonnaise
  • 1/2 lime
  • 1/2 tsp kosher salt
  • freshly ground black pepper
  • 1/4 tsp cumin
  • 1/8 tsp chili powder
  • 2 stalks celery, diced
  • 1 vine ripened tomato, sliced
  • Romaine lettuce
  • sliced pepper jack cheese
For chicken: Preheat oven to 350 degrees and line a baking sheet with foil. Prepare your chicken for roasting by washing with cool water then drying with paper towels. Drizzle olive oil over the top and season generously with kosher salt and pepper. Bake for 30 -35 minutes.  Place on a cooling rack when finished and let cool for at least 20 minutes before shredding. Set the shredded chicken aside.
For the poblano mayo: Place a rack about 6-8 inches away from your oven broiler, and set your oven to “broil”. Rinse your peppers, cut off the tops, take out the seeds and ribs inside. Take your knife and carefully cut in half from top to bottom. Place the peppers on a baking sheet lined with foil. Place under the broiler for about 7-10 minutes. You want them to blacken and blister so you can easily remove the skin later. Take them out once they’re nice and charred – set them aside to cool until it’s safe to handle them. Peel the skin off all the peppers (it’s ok if you can’t get every bit off). Place the peeled peppers on a cutting board and dice them for easier blending.
Using your stick blender and carafe or a food processor, blend poblanos, mayo, salt, pepper cumin, chili powder, and lime juice together until the peppers are minced fine. Taste and adjust seasoning if needed. Add the poblano mayo and diced celery to the shredded chicken then mix until combined. Serve on toasted bread (or in a wrap) with lettuce, tomato and cheese; enjoy!

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