Refresh Your Summer Meals with Poblano Chicken Salad
When the temperature rises and the idea of a hot kitchen feels unbearable, a refreshing and easy-to-make dish becomes essential. One such dish that promises both convenience and flavor is a cold chicken salad, and today we’re highlighting a delightful twist: Poblano Chicken Salad. This recipe is not only simple to prepare but also brings a unique, mildly spicy flavor that can cater to various palates. Whether you’re planning a family dinner or a quick lunch, this salad is sure to impress everyone at the table.
The beauty of this Poblano Chicken Salad lies in its versatility and ease of preparation. Start by mixing one cup of Mexican cream, half a cup of mayonnaise, and a spoon of garlic herb seasoning in a large bowl. To this creamy base, add two cups of cooked chicken, two roasted poblano peppers, half a purple onion, a small bunch of cilantro, one green onion, and 12 ounces of corn. For those who cannot find poblano peppers, feel free to substitute with canned chilies or your favorite green peppers. The combination of these ingredients creates a medley of textures and flavors that is both satisfying and refreshing. Don’t forget to taste and adjust the seasoning to your preference before serving.
Not only is this salad delicious on its own, but it also pairs beautifully with various accompaniments. Serve it over a bed of Boston lettuce for a light and elegant presentation, or use it as a filling for sandwiches and wraps. The flexibility of this dish means it can be enjoyed in numerous ways, making it a perfect addition to your summer meal rotation. So, as the days get hotter, let this Poblano Chicken Salad be your go-to recipe for a quick, cool, and delightful meal. Your taste buds—and your family—will thank you.
Ingredients:
1 cup Mexican cream
1/2 cup mayonnaise
1 tablespoon Kinder brand garlic herb seasoning, if you don't have to Kinders use: 1/2 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon sugar, 1 teaspoon onion powder, 1 teaspoon of parsley flakes, 1/2 teaspoon dried chili peepers and 1 teaspoon of lemon pepper.
2 cups cooked chicken, shredded or diced
2 poblano peppers, roasted and chopped
1/2 purple onion, finely chopped
1 small bunch cilantro, chopped
1 green onion, finely chopped
12 ounces corn, roasted or cooked
Hatch green chili in a tin (4oz)
Optional: Butter lettuce, bread or crackers
Instructions:
In a large mixing bowl, combine 1 cup of Mexican cream, 1/2 cup of mayonnaise, and 1 tablespoon of garlic herb seasoning. Mix thoroughly until all ingredients are fully combined.
To the bowl with the dressing, add 2 cups of cooked chicken, 2 chopped poblano peppers, 1/2 finely chopped purple onion, 1 small bunch of chopped cilantro, 1 finely chopped green onion, and 12 ounces of roasted or cooked corn. Optionally, add 1 tin of green chili for additional spice.
Mix all the ingredients together until they are well incorporated with the dressing. Taste the salad and adjust the seasoning if necessary by adding more garlic herb seasoning.
Serve the salad immediately or chill it in the refrigerator for later. For serving, you can use Boston lettuce leaves as a base, wrap, or serve with crackers or bread. Enjoy your delicious and refreshing Poblano Chicken Salad!
Tips
-If you have an air fryer, roast the poblano peppers at 380 degrees Fahrenheit for 15 minutes. Once done, the skin, stem, and seeds can be easily removed.
-If you need to stretch this recipe, add one box of cooked pasta and 1/2 cup of mayonnaise. You can also roast the corn in the air fryer for added flavor.
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