Easy chicken and charred poblano salad with pineapple-miso vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Easy chicken and charred poblano salad with pineapple-miso vinaigrette

20-Minute Meal

Easy chicken and charred poblano salad with pineapple-miso vinaigrette

Gluten-Free Friendly, Dairy-Free, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 420 Calories/Serving

20 Minutes

Love Mexican corn salad, esquites? Our lighter version featuring charred corn and poblano paired with juicy chicken and a delicious miso dressing is for you.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 ear organic corn
  • 1 organic poblano
  • ¼ pound organic baby arugula or other leafy greens
  • Sunbasket pineapple-miso vinaigrette (pineapple - miso - fresh orange juice - honey - EVOO - kosher salt - red chile flakes)
  • 3 tablespoons pumpkin seeds

Nutrition per serving

Calories 420, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 480mg (21% DV), Total Carb. 24g (9% DV), Fiber 5g (18% DV), Total Sugars 11g (Incl. 2g Added Sugars, 4% DV), Protein 37g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into ½-inch-thick slices. Do not clean the pan.
While the chicken cooks and cools, prepare the vegetables.


Prep and cook the vegetables

  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
  • Remove the stem, ribs, and seeds from the poblano; cut the poblano into ¼-inch-wide strips. Wash your hands after handling.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the corn and poblano and cook, stirring occasionally, until softened and charred, 3 to 4 minutes. Transfer to a large bowl.


Toss the salad

To the bowl with the corn and poblano, add the arugula and pineapple-miso vinaigrette and toss to combine; season to taste with salt and pepper.


Transfer the salad to individual bowls and top with the chicken. Garnish with the pumpkin seeds and serve.
Kids Can!
  • Shuck the corn.
  • Toss the salad.
  • Garnish with the pumpkin seeds.