While trying to figure out what to make for lunch today, I came across a very interesting project. It’s called “Grandmas Project“. This ambitious project is basically trying to document grandma’s recipes from around the world. Pretty interesting stuff, huh?
Inspired by this unusual and beautiful project I have a grandma-inspired recipe for you today. I say this recipe is grandma-inspired because my grandma LOVES poblano peppers. She is not a big fan of chicken salad, but she does love her poblano peppers. I think 80% of her recipes call for poblano peppers. Why she loves poblano peppers is no mystery, though. They are absolutely delicious!
Poblano peppers are a spicier version of green peppers and a milder version of jalapeños. Jalapeño and green pepper’s kid is how I would describe poblano peppers.
This poblano chicken salad I have for you here today is extremely easy to make once you get those poblano peppers roasted and peeled. Yes, you need roast those poblano peppers. The effort will be well-worth it, I promise. Let’s get started!
- 1 large chicken breast, skin-on, bone-in
- 1 tbsp vegetable oil
- 2 Poblano peppers
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp whipping cream
- 1/4 red onion, diced
- Salt and pepper, to taste
- Preheat oven to 375F.
- Coat the chicken breast with the vegetable oil. Season with salt and pepper. Place on baking tray skin side up and into the oven it goes for 30 mins or until the skin is golden brown.
- Roast peppers over very high heat. Once most of their skin is burnt, place in a plastic bag and close the bag with a bread clip or a knot. Let them steam for 15 mins.
- Pull chicken and set aside. Allow it to cool.
- Take peppers out of the bag and gently remove the skin. It should come off pretty easily. Remove stem and seeds as well.
- Place peppers' flesh in a food processor along with the mayo, sour cream and whipping cream. Pulse until smooth. Season to taste with salt and pepper.
- In a bowl, combined the pulled chicken, poblano pepper puree and diced red onion. Adjust seasoning. Enjoy!
- If you would like this chicken salad to be a bit more spicy, leave some of the Poblano pepper seeds in.
- You can use this salad for wraps or sandwiches (like I did in this case). Don't be afraid to add some feta cheese or to melt some cheddar on top, if you decide to make Poblano chicken salad sandwiches. Nom nom nom.
- If you don't have whipping cream, you can use milk, half & half or plain cream.
If you’re looking for more lunch or sandwich ideas in particular, check out my tuna melt with roasted red peppers recipe. Also, if you know someone who would be interested in being part of the Grandmas Project, share the link. Share the love!