Poblano Chicken Salad

Name: Poblano Chicken Salad
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 stalk celery, chopped; 454 grams corn tortillas; 2 eggs, beaten; 454 grams fresh corn kernels; 4 green bell peppers, seeded and chopped; 473 milliliters mayonnaise; 237 milliliters milk; 3 larges poblano peppers; 4 red bell peppers, seeded and chopped; 1 kilograms skinless, boneless chicken breast halves; 237 milliliters vegetable oil for frying; 2 larges yellow onions, chopped

Poblano Chicken Salad might be just the main course you are searching for. Watching your figure? This gluten free recipe has 1141 calories, 61g of protein, and 72g of fat per serving. This recipe serves 6. This recipe covers 49% of your daily requirements of vitamins and minerals. Head to the store and pick up celery, onions, poblano peppers, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Preheat the oven to 375 degrees F (175 degrees C).

Equipment you will use

Oven

Coat the poblano peppers with a small amount of oil or cooking spray.

Ingredients you will need

Poblano Pepper

Cooking Spray

Cooking Oil

Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.

Ingredients you will need

Green Pepper

Celery

Onion

Corn

Equipment you will use

Baking Sheet

Oven

Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning.

Ingredients you will need

Vegetable

Peppers

Equipment you will use

Oven

Remove from the oven, and refrigerate until needed.

Equipment you will use

Oven

Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary.

Ingredients you will need

Corn Tortilla

Equipment you will use

Food Processor

Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.

Ingredients you will need

Egg

Milk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Chicken Breast Halves

Tortilla

Whole Chicken

Dip

Egg

Cooking Oil

Equipment you will use

Frying Pan

Oven

Peel and seed the poblano peppers.

Ingredients you will need

Poblano Pepper

Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.

Ingredients you will need

Mayonnaise

Equipment you will use

Food Processor

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.

Ingredients you will need

Chicken Breast

Salt And Pepper