Chicken Salad Stuffed Poblano Peppers

I'm a sucker for a good rotisserie chicken. I really can't pass them up. Their versatility makes them ideal to have on hand. The problem for me is that in a house with 2 people, a chicken is too much for one meal. One of my favorite things to do with the leftovers is make chicken salad because it's great for lunch and snacks. But after a day or so, what do I do with the chicken salad that's still left? I have to make something that changes the chicken salad enough that Hubby doesn't notice that we're eating it again. That's when I came up with stuffed poblano peppers. He loves them! Winner!! Here's what you'll need:

Start by opening the peppers. With a sharp paring knife, make a horizontal cut through the top layer of the pepper just below the stem. Then make a vertical cut through the top layer from the horizontal cut to the bottom of the pepper. Gently open the pepper and remove the seeds.

With a spoon, fill the pepper with the chicken salad.

Top with cheese.

Bake at 350 degrees until the cheese is melted and the pepper is warmed  through.

Enjoy!

Lynn

Chicken Salad

Technically this is a salad, although I use it as a meal. I had some grilled chicken leftover from my Beer Brined Grilled Chicken so I decided to make some chicken salad. You can make it with any cooked chicken you have on hand. A rotisserie chicken from the store works great. We love chicken salad and using the grilled chicken really gave it an extra zing. Here's what you'll need:

  • 2 C rilled ( or rotisserie) chicken, deboned and cubed
  • 1/4=1/2 C mayonnaise
  • 1 TBL dijon mustard
  • 1 1/2 TBL fresh rosemary, minced
  • 1 lemon, zested and juiced
  • 2 TBL fresh parsley, chopped
  • 1/2 C chopped walnuts (or any nut you like)

Start by deboning the chicken and cutting it into bite-sized pieces. I like mine really chunky, but you can chop it any size you prefer. In a large bowl with the chicken, add the Dijon, juice of 1 lemon and the zest, the chopped fresh rosemary, he fresh chopped parsley, and the chopped walnuts. Mix it all until it's well combined, then start adding the mayonnaise until it is the consistency you like. Season to taste with salt and pepper. Cover and refrigerate for several hours to let all the flavors come together. 

Sometimes I add a little more mayonnaise after it has had time to chill, just to loosen it up a bit. I love this served cold in an avocado half or stuff a poblano pepper and top it with cheese and bake at 350 for about 20 minuted or until it's heated through. it's also great on a bead of lettuce or on crackers. It's really versatile and delicious.

Enjoy!

Lynn