Chicken and Poblano Pepper Salad

Sandra Orozco
Sandra Orozco
Prepare this delicious chicken and poblano pepper recipe. It is very easy to make and doesn't require many ingredients. It is an ideal dish for lunch; you can make it to treat your family and it's also perfect for larger gatherings. Don't miss out on making it; you'll love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 5 Poblano chiles
  • 1 boneless chicken breast, cooked and shredded
  • 2 ears corn, shucked
  • 1 onion, sliced 1 onion, sliced
  • 100 grams sour cream 100 grams sour cream
  • 1 pinch salt, to taste 1 pinch salt, to taste
  • 1 sprig epazote
  • 10 milliliters vegetable oil 10 milliliters vegetable oil
  • 1/3 cups chicken broth 1/3 cups chicken broth
Preparation
20 mins
30 mins
Low
  • Fry the sliced onion until it becomes translucent.
  • Boil the corn kernels in 1/2 liter of water with a little salt and a few leaves of epazote. Cook for 10 to 12 minutes, strain, and let cool.
  • Chop the poblano pepper into thin strips.
  • Incorporate the strips of pepper with the translucent onion. Cook for 8 to 9 minutes over low heat.
  • Add the shredded chicken and corn, mixing all the ingredients with the chicken broth. Season until the chicken broth evaporates.
  • Let cool to room temperature, then incorporate the sour cream and mix well.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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