CHICKEN SALAD WITH CREAMY POBLANO DRESSING

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Let’s be honest—there’s something deeply satisfying about throwing together a meal that tastes like it took hours, but in reality, you just grabbed a store-bought rotisserie chicken and called it a day. And yes, I’m here for it. Honestly, Costco should be paying me by now with how much I push their rotisserie chicken like it’s a secret life hack.

It’s like a golden ticket that instantly makes any dish feel a little more gourmet, without me having to actually do much of anything. Plus, it’s cheap, delicious, and ready to go. Who needs to roast their own chicken when Costco is out there doing the lord’s work?

But let’s get to the real hero here: the Creamy Poblano Dressing. Smoky, tangy, with just the right amount of heat—this dressing is the kind of thing that makes you want to eat salad on purpose. It’s rich without being over-the-top, and that roasted poblano flavor gives it this beautiful depth that makes you feel like a culinary genius. Even if all you did was throw everything in a blender.

WHY THIS RECIPE WORKS

Balance is everything, and this recipe nails it. The smoky, slightly spicy poblano peppers combined with the creamy dressing are a match made in heaven. You get a little kick of heat, but it’s mellowed out by the tangy sour cream and rich mayonnaise. Then you’ve got the chicken, avocado, and corn adding heartiness to the salad without making it feel heavy. The crisp lettuce and celery bring that much-needed crunch, making every bite satisfying and refreshing.

And let’s not forget—this salad comes together in minutes. The hardest part is roasting the poblano, and even that’s more satisfying than stressful. Everything else? It’s just a matter of tossing it all in a bowl and patting yourself on the back for putting together a meal that tastes as good as it looks.

Tips for Making the Best Chicken Salad with Creamy Poblano Dressing

Here are some pro tips to help you make the most of this killer salad:

1. Roast the Poblano to Perfection:
Roasting brings out the smoky, sweet flavors of the poblano. Whether you do it on the stovetop or under the broiler, don’t skip this step—it’s what makes the dressing so special. After roasting, let the pepper steam in a covered bowl for a few minutes to make peeling the skin easier.

2. Keep It Creamy, Not Heavy:
This dressing is rich, but it doesn’t need to drown your salad. Start with a little and toss gently until everything is lightly coated. You want the smoky flavor to complement the salad, not overpower it.

3. Make It Your Own:
This salad is super versatile. Throw in some grilled corn if you’ve got the time, or use frozen corn if you’re in a pinch. Feel free to add some extra toppings like crunchy tortilla strips, pepitas, or even a sprinkle of cheese if you’re feeling wild.

4. Use Rotisserie Chicken:
Let’s not overcomplicate things. Rotisserie chicken is your best friend here. It’s juicy, flavorful, and ready to go. Use it, love it, embrace it. Costco, I want a commission.

5. Adjust the Heat:
If you’re craving more spice, don’t be afraid to add an extra poblano or a little bit of jalapeño to the dressing. You can always tone it down with a little extra sour cream or mayo if it gets too fiery.

This will be one the easiest salad you’ll ever make

Fun Facts About Poblano Peppers

Because you know I love nerding out about ingredients, here are some cool facts about our star ingredient:

• Mild but Flavorful: Poblanos have just a touch of heat, making them perfect for adding depth without overwhelming the dish. They’re one of the milder chili peppers, so you can enjoy their smokiness without breaking a sweat.
• Transformative Powers: When dried, poblanos turn into ancho chiles, a staple in Mexican cooking known for their sweet, smoky flavor. It’s like poblano peppers have a secret life as ancho chiles—double the awesomeness.
• Versatile and Big: Poblanos are one of the larger peppers, which makes them great for roasting, stuffing, or blending into creamy sauces and dressings (like this one!).
• Nutrient Boost: Packed with vitamins A and C, poblano peppers not only add flavor but also bring some solid health benefits to the table. It’s a win-win.

HOW TO MAKE CHICKEN SALAD WITH CREAMY POBLANO DRESSING

For the Creamy Poblano Dressing

• 1 poblano, roasted and peeled
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped scallion greens
• 1 garlic clove
• 1 cup mayonnaise
• 2 tablespoons sour cream or buttermilk

For the Salad

• 1 1/2 to 2 cups diced barbecued chicken meat, from leftovers or a store-bought roasted chicken
• 1 ripe avocado, diced
• 1/2 cup frozen corn kernels, thawed, or 2 ears corn, grilled in the husk, then shucked and cut from the cob*
• 1/4 cup thinly sliced celery or celery hearts
• 3 scallions, thinly sliced
• 1 head Bibb lettuce, broken into leaves, washed, and dried

Make the Dressing

Step 1: Place the pepper directly on the grill over a low flame on a gas range, or on a baking sheet under a broiler, and char until evenly blackened, turning as necessary. Transfer the pepper to a bowl and cover with a hand towel for about 5 minutes to steam the pepper (to easily remove the skin). Use a paring knife or your fingers to remove the stem, seeds, and skin from the pepper.

Step 2: Place all ingredients in a blender and puree until smooth. Adjust seasonings as necessary.

Make the Salad

Toss all ingredients except the dressing in a salad bowl, then toss in the dressing or serve it on the side.

The Last Bite: Share Your Thoughts!

So, how did it go? Did you fall in love with the Creamy Poblano Dressing as much as I did? I’d love to hear how you made this salad your own—whether you kept it simple or went all out with grilled corn and extra toppings. Share your thoughts in the comments below! Did you embrace the rotisserie chicken shortcut, or did you actually roast your own? Good for you for being an over-achiever!

And don’t forget—if you made this salad, snap a pic and tag me on social media! I want to see your creations and celebrate our collective salad wins. Let’s keep the salad days rolling strong before we inevitably surrender to the pumpkin dessert invasion. Your Creamy Poblano Chicken Salad is here to save the day, one smoky bite at a time!

CHICKEN SALAD WITH CREAMY POBLANO DRESSING

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Author: Lanne

Prep Time: 20 Min

Total time: 20 Min

Ingredients US Metric

Creamy Poblano Dressing

1 poblano, roasted and peeled

2 tablespoons fresh lime juice

2 tablespoons chopped scallion greens

1 garlic clove

1 cup mayonnaise

2 tablespoons sour cream or buttermilk

The Salad

1 1/2 to 2 cups diced barbecued chicken meat, from leftovers or a store-bought roasted chicken

1 ripe avocado, diced

1/2 cup frozen corn kernels, thawed, or 2 ears corn, grilled in the husk, then shucked and cut from the cob*

1/4 cup thinly sliced celery or celery hearts

5 cherry tomatoes, sliced

3 scallions, thinly sliced

1 head Bibb lettuce, broken into leaves, washed, and dried

Creamy Poblano Dressing

1 poblano, roasted and peeled

29.57 ml fresh lime juice

12 g chopped scallion greens

1 garlic clove

237 ml mayonnaise

24 g sour cream or buttermilk

The Salad

1 1/2 to 280 g diced barbecued chicken meat, from leftovers or a store-bought roasted chicken

1 ripe avocado, diced

82 g frozen corn kernels, thawed, or 2 ears corn, grilled in the husk, then shucked and cut from the cob*

25 g thinly sliced celery or celery hearts

5 cherry tomatoes, sliced

3 scallions, thinly sliced

1 head Bibb lettuce, broken into leaves, washed, and dried

Instructions Fahrenheit

Make the Dressing

Place the pepper directly on the grill over a low flame on a gas range, or on a baking sheet under a broiler, and char until evenly blackened, turning as necessary. Transfer the pepper to a bowl and cover with a hand towel for about 5 minutes to steam the pepper (to easily remove the skin). Use a paring knife or your fingers to remove the stem, seeds, and skin from the pepper.

Place all ingredients in a blender and puree until smooth. Adjust seasonings as necessary.

Make the Salad

Toss all ingredients except the dressing in a salad bowl, then toss in the dressing or serve it on the side.

Notes

• taste a portion of the pepper as some are spicier than others, so adjust the amount accordingly. If it’s too spicy, you can add more mayo.
• to grill the corn, soak the ears in cold water for about 20 minutes. Place them directly on a medium-low grill or over pale gray coals, and cover. Grill for 20 minutes, turning the cobs every 5 minutes to ensure even cooking.

Nutrition Facts

Calories

593.45

Fat

54.37 g

Sat. Fat

9.26 g

Carbs

12.06 g

Fiber

5.2 g

Net carbs

6.87 g

Sugar

3.36 g

Protein

16.43 g

Sodium

452.56 mg

Cholesterol

66.44 mg

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