Leftovers get such a bad rap. But when the leftover in question is Bobby Flay’s roasted poblano sauce made by your husband as part of a Valentine’s Day feast, that’s a whole nother story.
Because we like to cook our meals for the weeknights on Sundays, we found ourselves checking our fridge to see what ingredients we already had at our disposal. The roasted poblano sauce was calling Kyle’s name, so he ran with it. This salad is so flavorful that even the most anti-leftover eaters would be sure to enjoy it throughout a week
Roasted poblano sauce:
• 3 poblano peppers, roasted, peeled, seeded and chopped
• ¼ cup red wine vinegar
• 3 tablespoons chopped cilantro
• 2 tablespoons honey
• Salt and freshly ground pepper
• ½ cup olive oil
Chipotle ranch dressing:
• 24 ounces of light sour cream
• One packet of Hidden Valley Ranch dressing mix
• 2 tablespoons pureed chipotle
• ¼ cup lime juice, adding extra lime juice until you reach desired consistency
• 1 bunch of cilantro leaves, finely diced
Black bean salsa:
• 1 (15 ounce) can yellow corn, drained
• 1 (15 ounce) can white corn, drained
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 (14.5 ounce) cans petite diced lime juice and cilantro tomatoes, drained
• 1 bunch of cilantro leaves, finely chopped
• 5 green onions, finely sliced
• 1 small red onion, finely diced
• ¼ cup lime juice
• Salt and pepper
Remainder of the salad:
• 8 boneless and skinless chicken breasts halves, marinated for 3 hours in roasted poblano sauce then cooked in the poblano sauce for 30 minutes for 350 degrees
• 2 heads of iceberg lettuce
What to Note Before Tackling this Recipe:
• While the chicken is marinating for 3 hours, work on the salsa, dressing and lettuce preparation.
• When the roasted poblano sauce looks like “one” – with no separation between the olive oil and other ingredients – it’s done.
• Leftover chipotle puree can be stored in the fridge in a mason jar. However, it does lose its heat after it has been stored in the fridge for awhile. Be forewarned that in future recipes, it might take an extra tablespoon of chipotle puree to reach the desired heat level. Like any food product over time, the chipotle will go bad, so just be careful.
Roasted Poblano Sauce:
Rub the 3 red peppers with 2 tablespoons of olive oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds, and then dice the peppers.
Put the diced peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. While the motor is still running, very slowly drizzle the olive oil until the sauce is emulsified. Salt and pepper to taste.
Place the 8 boneless, skinless chicken breast halves in a baking dish, poking holes in them with a fork to allow the roasted poblano sauce marinade to permeate in the chicken. Then pour the roasted poblano sauce on top of the chicken, using a spoon to coat the chicken breasts evenly. Cover with plastic wrap and let it marinade for 3 hours in the fridge, then bake for 30-40 minutes (or until done) in the oven at 350 degrees.
In a large bowl, stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, red bell pepper, and garlic in a large bowl. Next, add the lime juice and stir. Put in the fridge to stay cool while the chicken continues to marinade. Salt and pepper to taste.
To create the chipotle puree, empty a can of chipotles packed in adobo sauce into the blender and blend until it is pureed. In a medium-sized bowl, mix the sour cream, packet of ranch dressing mix, chipotle puree, and cilantro. Add lime juice to taste. (We ended up adding a few more squeezes.) Put in the fridge to stay cool while the chicken continues to marinade. Salt to taste.
Cut and wash the iceberg lettuce. Let it dry while you wait for the chicken to finish marinating.
After the chicken has finished cooking, allow it to rest for 15 minutes. Remove all of the components from the fridge and begin to assemble. Cut the chicken breasts halves into thin strips on the bias. Put the lettuce into serving bowls, and place the salsa, chicken and salad dressing on top.