Get ready to embark on a culinary journey that transforms ordinary chicken salad into an extraordinary flavor explosion! This Roasted Poblano Sweet Corn Chicken Salad isn't just another recipe – it's a vibrant, zesty adventure that combines the smoky richness of roasted poblano peppers, the sweet crunch of caramelized corn, and tender chicken in a dish that will make your taste buds dance with excitement. Perfect for those who crave bold, fresh flavors and want to escape the mundane world of boring salads.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, diced
- 1 cup corn, roasted
- 2 poblano peppers, roasted and diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Prepare the poblano peppers by washing them thoroughly, then place them whole on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, turning occasionally, until the skin is charred and blistered.
- While peppers are roasting, prepare the corn. If using fresh corn, remove kernels from the cob. If using frozen corn, thaw completely. Spread corn on the same baking sheet and roast alongside the peppers for 10-12 minutes until lightly golden and slightly caramelized.
- Remove roasted peppers and place them in a sealed plastic bag or covered bowl for 10 minutes to steam. This will help remove the skin more easily.
- Once peppers have cooled, carefully peel off the charred skin, remove seeds, and dice the poblano peppers into small, uniform pieces.
- In a large mixing bowl, combine the diced cooked chicken, roasted corn, roasted poblano peppers, and finely diced red onion.
- Add chopped fresh cilantro to the mixture.
- Squeeze fresh lime juice over the salad, ensuring even distribution.
- Season with salt and freshly ground black pepper to taste. Gently mix all ingredients until well combined.
- Cover and refrigerate for 15-30 minutes to allow flavors to meld together before serving.
- Serve chilled as a light lunch, dinner, or as a filling for tacos or lettuce wraps.
Tips
- Roasting Technique: For the most intense flavor, ensure your poblano peppers and corn are deeply roasted with some charred edges. This caramelization brings out incredible depth.
- Pepper Peeling Hack: Use the steaming bag method to easily remove pepper skins – it makes the process much smoother and prevents burning your fingers.
- Temperature Matters: Let the roasted peppers and corn cool slightly before mixing to prevent wilting the fresh cilantro and maintaining texture.
- Flavor Enhancement: For an extra flavor punch, consider adding a small amount of jalapeño or a dash of cumin to elevate the Mexican-inspired profile.
- Make-Ahead Friendly: This salad actually tastes better after resting in the refrigerator for a few hours, allowing the flavors to meld beautifully.
- Serving Suggestions: Serve chilled as a standalone salad, stuff into tacos, use as a wrap filling, or even as a topping for mixed greens for versatile meal options.
Nutrition Facts
Calories: 340kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
