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Chicken Mole Poblano Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients you’ll need per serving:
1 Poblano chili-carefully remove the veins and seeds with gloves-it’s hot!
4 oz. white boneless skinless chicken breast
1 clove freshly minced garlic
2 tbsp. finely minced fresh Anaheim or green chili pepper
1/4 cup freshly chopped sweet yellow onion
1 tsp. Chinese 5 spice-or to taste
1 tsp. Ground Cumin
1/8 tsp. Ground nutmeg
1/8 tsp. Cinnimon
1 tbsp. Ancho chili powder
3 drops Chocolate Stevia-our fat free, sugar free alternative *secret ingredient
1 tbsp. fat free feta cheese
1 cup water
2 cups shredded iceberg lettuce
1/4 cup chopped Roma tomato
2 tbsp. chopped fresh cilantro
1/2 lime for fresh squeezed lime juice
kosher salt and fresh ground pepper to taste

How to prepare:
Roast prepared Poblano chili in the oven at 350 degrees for 15 minutes or until it looks roasted. Remove from oven. Pan sear chicken breast in a stick-free pan with salt and pepper to season. Add 1/2 the juice of 1/2 fresh squeezed lime onto the chicken. Remove from pan when fully cooked. Add water, garlic, Anaheim green chili, onion, Chinese 5 Spice, umin, nutmeg, cinnimon, chili powder, and chocolate stevia drops. Simmer until water is reduced.

While simmering, shred chicken and add to the mixture. Stir and simmer. When water is absorbed into the mixture, spoon into the roasted Poblano chili, scatter fat free feta cheese and broil in the oven on High for 3 minutes or until feta cheese is lightly browned. Take the rest of the lime juice and squeeze over shredded iceberg lettuce in a serving bowl or plate. Add a light sprinkle of Ancho chili powder and fresh ground pepper. Gently pick up the Poblano stuffed chili and place over the iceberg lettuce. Garnish with fresh chopped tomato and cilantro. Enjoy!

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