Poblano Chicken Salad

Recipe View Preheat the oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View Lightly coat the poblano peppers with oil or cooking spray. Place them directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery, and corn. (5 minutes)

Recipe View Roast the vegetables and peppers in the preheated oven for about 15-20 minutes. Check occasionally, turning or stirring as needed for even browning. Remove from the oven and refrigerate until completely cooled. (20 minutes)

Recipe View Tear the corn tortillas into pieces and place them in a food processor. Process into fine crumbs in batches if necessary. Place the crumbs on a plate. In a shallow bowl, whisk together the eggs and milk. (10 minutes)

Recipe View Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to create a thick coating. (5 minutes)

Recipe View Fry the chicken until golden brown on each side, about 4-5 minutes per side. If the chicken is thick and not fully cooked through when the coating is browned, transfer it to the hot oven to finish cooking. Refrigerate until completely cooled. (20 minutes)

Recipe View Peel and seed the roasted poblano peppers. Place them in a food processor along with the mayonnaise. Puree until smooth and set aside. (5 minutes)

Recipe View Once everything has chilled, dice the chicken breasts. In a large bowl or food processor, combine the diced chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as needed. (10 minutes)