Photo: Anna Pelzer
Poblano Chicken Salad
12 ingredients
30 min + 15 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
854
Calories
56g
Protein
36g
Fat
80g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large poblano peppers
- 3 pounds skinless, boneless chicken breast halves
- 1 pound fresh corn kernels
- 4 green bell peppers, seeded and chopped
- 4 red bell peppers, seeded and chopped
- 1 stalk celery, chopped
- 2 large yellow onions, chopped
- 1 pound corn tortillas
- 2 eggs, beaten
- 1 cup milk
- 2 cups mayonnaise
- 1 cup vegetable oil for frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes