Roasted Poblano Chicken Salad

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Juicy shredded chicken tossed with fresh lime juice, sliced roasted poblano peppers, hints of anaheim peppers, cilantro and chili powder.

Doesn't that just sound yummy?!

This recipe is inspired by a super delicious chicken salad I had at Whole Foods the other day that I began to crave immediately after.  Of course I refuse to spend my hard-earned money on things Whole Foods makes, so I created a recipe just as satisfying (and way less $).

Roasting the poblano's gave them a richer, slightly smokey and charred flavor to the salad.  It was perfect over greens, in a wrap or just on it's own!

Never seen a poblano pepper before?

chicken salad 003I also used an anaheim pepper that I didn't roast, which gave the salad a great crunch.

chicken salad 004Try this salad in a pita, over a salad, in a quesadilla with some cheese...whatever!

The most important part is that you know exactly what you're eating, and you just can't beat that.

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Roasted Poblano Chicken Salad
  • 1 boneless, skinless chicken breast, cooked and shredded
  • 1 poblano pepper, washed, roasted whole then sliced into thin strips
  • 1 anaheim pepper, sliced thin
  • juice of 1-2 limes
  • salt
  • 1 tsp chili powder
  • 1 bunch of cilantro, chopped
  1. To roast the poblanos, place them on a baking sheet and rub a little olive oil over them. Put them in the oven for 20 minutes at 400, turning once. Let them cool before slicing.
  2. Combine all ingredients in a bowl and enjoy!


Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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