Mexican Chopped Salad With Poblano Dressing Recipes

MEXICAN CHOPPED SALAD WITH POBLANO DRESSING

Steps:

• To a food processor add fresh cilantro and poblano. Blend until finely chopped. Next add olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, onion powder, garlic clove, salt and pepper. Blend until the mixture is smooth and emulsified. (meaning there is no oil and vinegar separation) Set aside.
• Heat grill to medium high heat, about 375-400 degrees F.
• To a small bowl add garlic powder, smoked paprika, cumin, dry cilantro, ancho chili powder, black pepper and sea salt. Mix together.
• Add spice rub to both sides of the chicken breast and rub into the chicken.
• Drizzle olive oil over red onion slices, red pepper and corn. Rub the oil into each piece of vegetable.
• Place seasoned chicken breasts on the grill as well as vegetables.
• Grill the chicken for 5-7 minutes on each side, until there is no more pink. Grill the vegetables for 4-5 minutes per side until they are slightly charred. Remove from grill. Let chicken rest for 3 minutes to let juices settle then slice.
• Chop the red pepper and red onion into small pieces. Cut corn from the cob.
• To a large bowl add chopped romaine lettuce, chopped kale, roasted vegetables, sliced green onions, cherry tomatoes, black beans, pepitas, sliced avocado and sliced chicken breast.
• Toss the salad together. Serve with poblano dressing on the side.

POBLANO POTATO SALAD

Steps:

• Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.
• Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
• Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.

EL RANCHO CHOPPED SALAD WITH CORNBREAD CROUTONS AND CREAMY POBLANO DRESSING

Steps:

• TO MAKE THE DRESSING: Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred. Using an oven mitt, place the pepper in a bag, close the opening, and let the pepper steam for at least 10 minutes. Remove the pepper from the bag and peel off the skin, which should slide off easily. In the jar of a blender or the work bowl of a food processor fitted with the metal blade, puree the poblano, cilantro, lime juice, green onions, garlic, mayonnaise, and buttermilk until smooth. Season with salt and more lime juice. Refrigerate until ready to use.
• TO MAKE THE SALAD: Have a plate lined with paper towels ready. Heat a grill or grill pan medium-hot. Heat the olive oil in a skillet (preferably cast-iron) over medium heat. Add the bacon and cook until the fat is rendered and the pieces are browned but still somewhat chewy, 5 to 6 minutes. Use a slotted spoon to transfer the bacon to the prepared plate.
• When the grill is hot, grill the corn, turning with tongs for even cooking, until the kernels are tender and just starting to release their milk, about 8 minutes. Remove the husks and trim the kernels from the cob with a paring knife; set aside.
• Halve the cornbread. Set half aside. Cut the remaining half into 2 equal pieces and grill them until they are crisp and toasted on both sides, 6 to 7 minutes total; set aside to cool. When the cornbread has cooled, cut into 1 1/2-inch cubes. Cover the remaining cornbread with plastic wrap and freeze for making croutons the next time you make the salad.
• Combine the lettuce, avocado, celery, green onions, tomatoes, bacon, and corn kernels in a large salad bowl. Drizzle the salad with dressing and toss well to evenly coat the ingredients. Garnish the tossed salad with the cornbread croutons and grated Cotija cheese.
• The dressing can be made up to 2 days in advance and refrigerated. The cornbread croutons can be made up to 3 days in advance and kept in an airtight container until ready to use. In fact, Paula points out that day-old cornbread makes the best croutons. The salad should be made the day it is to be served. Toss with the dressing just before serving.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Steps:

• Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.