Poblano Chicken Salad

Ingredients

• 1 large boneless, skinless chicken breast, cooked and diced
• 2 poblano peppers, diced
• 1/2 red onion, diced
• 1/2 cup diced tomatoes
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Directions

1. In a large bowl, combine the chicken, poblano peppers, red onion, tomatoes, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, garlic powder, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for up to four hours before serving.

Interesting Facts

• Poblano peppers are a mild chili pepper native to Mexico and parts of the southwestern United States.
• This salad can also be served over a bed of lettuce or with tortilla chips for added crunch.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days.