Spicy Chicken Salad with Roasted Vegetables
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Cook time: 
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Serves: 6
 
Ingredients
  • 2 Poblano peppers
  • 2 tablespoons olive oil, divided
  • 1 pound cooked chicken breast (great for using up leftover roasted chicken OR just poach a couple of breasts)
  • 1½ cups onion (white, yellow, or red), thinly sliced (for faster roasting)
  • ½ cup bell pepper, thinly sliced
  • ½ cup celery, trimmed and sliced into long thin sticks
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ cup mayonnaise (I’m a Light Duke’s mayo fan), more if needed to reach desired consistency
Instructions
  1. Pre-heat the oven to 375.
  2. Rub the Poblano peppers all over with about 1 teaspoon of the olive oil. Place them directly on the top oven rack. *** If you have a gas stove and can be trusted near an open flame, you can roast your peppers stove top instead of in the oven***
  3. If you need to poach your chicken, now’s the time to start it.
  4. Toss the onions, bell peppers, and celery with the remaining olive oil and spread them in a single layer across a baking sheet. Place the baking sheet in the oven on the rack below the peppers.
  5. Stir the vegetables around every 5 minutes to ensure even browning. Turn the poblano peppers on the rack. The vegetables should be done in about 20 minutes.
  6. Let the Poblano peppers cool slightly and then remove the skins. Slice them open and scrape out the seeds.
  7. Place the Poblano peppers in the food processor (or blender) with the garlic, salt, and mayonnaise and pulse until smooth. Add the chicken and roasted vegetables. Continue pulsing until you’ve reached the desired consistency; add more mayonnaise if you feel so inclined.
  8. Serve it HOWEVER you want.
Recipe by Sugar Dish Me at https://www.sugardishme.com/spicy-chicken-salad-with-roasted-vegetables/