Prep Time: 15 minutes
Highlighting Spices: Roasted Poblano pepper
Remember that juicy Thyme and Cayenne Pepper Roasted Chicken recipe I posted a couple of weeks ago? Most of the time I’m only cooking for one so as you can probably imagine, I had tons leftover. A lesson from my days in the restaurant industry (more on that later), is to always keep resealable freezer bags on hand. This time I shredded the leftover chicken to the bone and froze in 6 – 8 ounce portions, the perfect portion to make an easy chicken salad!
I think I mentioned before that my gracious sister-in-law Heather shares a lot of tips and cooking ideas with me. I’m very lucky to have a family of foodies and Heather is one of them. She’s always cooking up something scrumptious and with three little hungry kiddos, that kitchen sees plenty of action! What I love about Heather is that she’s adventurous and doesn’t shy away from trying new recipes. She’s one of my favorite people to talk food with, and throw around ideas on what to try next. When I told her about my roasted chicken she gave me the idea for making chicken salad with the leftovers. “I’ve never made chicken salad!” – I said. “It’s just not a dish I particularly enjoy.” – I left that conversation pondering…
Two days later I was making chicken salad, but I wanted to throw in something different, an element of surprise. I had a leftover poblano pepper in my fridge that I wasn’t using and since I love the scent of a roasted peppers, I’m always looking for an excuse to do use them. If you’ve never roasted a poblano pepper it’s super easy, just follow these guidelines.
I text Heather to get her idea on the basic ingredients I should incorporate. Onions and mayo were my start. Then I went with the classic green grapes and finally the poblano for a little bit of spice. Voila! The result was fantastic! The poblano added just a hint of spice, but it’s not like adding a dry spice, this is a smoky lightly fiery taste that is a pleasant twist to this classic dish. I never knew I could love chicken salad this much. I used one slice of whole-wheat bread to make an open face sandwich and topped it with pickles of course!
If you’re not up to the task of roasting and shredding a whole chicken you can also use chicken breasts. Here’s a quick how-to on making Simple Shredded Chicken from Mel’s Kitchen Cafe.
6 oz shredded chicken (preferably free-range)
1/3 cup chopped onions
2/4 cup chopped green grapes
1/4 cup chopped roasted poblano pepper (seedless)
1/4 cup mayonnaise
1. MIX the chicken, onions, grapes and roasted poblano pepper in a medium mixing bowl.
2. ADD the mayonnaise and use a spatula to mix all the ingredients carefully without squishing the grapes.
3. SERVE immediately with or without bread. Or save in your fridge for up to 3 days.