Poblano Chicken Salad

Poblano Chicken Salad

Chef David Highlander 4

"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."

Ingredients 2 h 45 m {{adjustedServings}} servings 1156 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1156 kcal
  • 58%
  • Fat:
  • 73.4 g
  • 113%
  • Carbs:
  • 67.9g
  • 22%
  • Protein:
  • 60.8 g
  • 122%
  • Cholesterol:
  • 231 mg
  • 77%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 375 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.
  7. 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.
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Reviews 7

  1. 9 Ratings

Karen H

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.

Chef David Highlander

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


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!