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Crispy Chicken Poblano Salad Recipe

Close-up of a crispy chicken poblano salad topped with creamy dressing, corn, pickled onions, and greens.
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A bold and flavor-packed crispy chicken poblano salad recipe with oven-baked double-dredged chicken, smoky poblano ranch dressing, and fresh toppings like avocado, pickled onions, and broiled corn.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: Southwestern
  • Diet: Gluten Free

Ingredients

  • 2 chicken breasts (~1.5 lbs)
  • 1.5 cups breadcrumbs
  • 3 eggs
  • Salt and pepper to taste
  • 1 can corn, drained
  • 1 cup tortilla chips, crushed
  • 1 avocado, diced
  • Kale, chopped
  • Romaine hearts, chopped
  • 1 medium red onion, sliced
  • 1/2 cup red wine vinegar
  • 2 tbsp sugar
  • 1 1/4 tsp salt
  • 1 poblano pepper, roasted
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 chives
  • 1 tbsp dill
  • 3 garlic cloves
  • 1/4 cup parsley
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. Prepare the pickled onions by mixing vinegar, sugar, and salt in a jar, adding sliced onions, and refrigerating for at least 2 hours or overnight.
  2. Preheat oven to 350°F and oil a baking sheet. Season chicken with salt and pepper.
  3. Set up dredging stations with beaten eggs and breadcrumbs. Dip chicken in egg, then breadcrumbs, and repeat for a second coat.
  4. Place chicken on baking sheet and bake for 18-20 minutes until cooked through. Let rest and slice into bite-sized pieces.
  5. Drain corn and season with salt, pepper, onion, and garlic powder. Broil until lightly charred.
  6. In a blender, combine poblano pepper, mayo, sour cream, chives, dill, garlic, parsley, salt, and pepper. Blend until smooth to make dressing.
  7. Chop romaine and kale, dice avocado, and prep tortilla chips.
  8. Assemble salad with greens, chicken, corn, avocado, pickled onions, tortilla chips, and drizzle with dressing. Toss lightly and serve.

Notes

  • Double dredging ensures maximum crunch without frying.
  • For extra flavor, prep pickled onions a day ahead.
  • Store components separately for best freshness if meal prepping.
  • Adjust poblano quantity to control spice level.
  • Use gluten-free breadcrumbs and vegan mayo for dietary swaps.

Find it online: https://recipeshots.com/crispy-chicken-poblano-salad-recipe/