Susan is back again with a great recipe by her hubby, Steve!
This is his Roasted Poblano Pepper Chicken Salad Recipe, but don’t worry this salad recipe is not spicy.
Author: Steve Merritt
Roasted Poblano Pepper Chicken Salad Recipe
Finding an affordable but healthy meal is a challenge all on its own, but having it also be something your family will love is another ordeal. More often than not, we settle for a dish on the no-nutritious side to get our family to eat. The good news is that won’t be the case for long.
With this Roasted Poblano Pepper Chicken Salad Recipe, you won’t have to struggle to get your family to eat a healthy meal. The best part is this recipe is budget-friendly.
You Might Also Like This Recipe For: Cold Rice A Roni Salad With Artichokes
- 1/4 Rotisserie Chicken (2 or 3 pieces chopped)
- 1/2 Poblano Pepper (roasted for 10 minutes at 400 degrees and chopped)
- 1/3 cup Pecans (toasted and chopped)
- 1/2 cup mayonnaise
- 1 tbsp mustard
- 1 tbsp horseradish mayo (or just a touch of straight horseradish)
- 1/2 cup chopped onions
- 1/2 tsp garlic
- 1/2 tsp cayenne pepper
- 1/4 tsp cumin
- salt to taste
- Mix it all together and serve on toasted bread, on a tomato or avocado half, or with crackers.
This tasty little treat was made by my husband, the King of Chicken Salad. It’s his specialty and he never makes it the same.
He has a knack for putting together flavors and though they made fun of his methods, they always ate every bite. This is what he does with chicken salad.
For Another Salad Recipe Check Out This: Meditteranean Salad
Hi, I’m Susan, a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive. I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.