Smoked Chicken and Potato Salad Stuffed in a Pickled Ancho Chile
| Ingredients | Measures |
|---|---|
| Smoked chicken, cut ¼" x ¼" x 1" | 1 cup |
| Potato, cooked and cut in ¼" dice | 2 cups |
| Corn, blanched, kernels cut from the cob | 2 ears |
| Poblano, roasted, peeled, and sliced into ¼" strips | 2 ea. |
| Cilantro, chopped | 3 Tbsp. |
| Lime juice | ¼ cup |
| Olive oil | 3 Tbsp. |
| Salt | to taste |
| Pickled Ancho Chiles | 12 ea. |
| Cabbage, shredded | 5 cups |
| Carrot, julienned | ½ cup |
| Radishes, sliced | 1 bu. |
| Pickling liquid | 1½ cups |
| Queso cotija or feta cheese, crumbled | ¾ cup |
| Cilantro sprigs | ½ bu. |
Method
Mix together the first 6 ingredients in a large mixing bowl. Dress this mixture with lime juice and olive oil and season with salt.
Stuff each of the pickled ancho chiles generously with the salad from step 1. Reserve.
To serve: Mix together the cabbage and the radishes and divide between 12 serving plates. Place one of the stuffed chiles on each of the plates with the opening to the top. Drizzle each plate with 2 to 3 tablespoons of the pickling liquid, sprinkle on the crumbled cheese, and garnish with a few cilantro sprigs.
Note: For added richness you may add diced avocado to the salad, or top the finished dish with a dollop of guacamole.
Yield: 12 portions
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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