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.

20-Minute Meal

Easy chicken and charred poblano salad with pineapple-miso vinaigrette

Gluten-Free, Dairy-Free, Diabetes-Friendly

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
Chef's Tip
If you’re grilling the chicken (see Grill It tip), char the corn and poblano as well. Shuck the corn, then brush the corn and whole poblano with a bit of oil. Place the vegetables on the grill next to the chicken and cook until lightly charred and starting to soften, 3 to 5 minutes. In Step 2, follow the prep steps for the corn and poblano but skip the cooking step.
Ingredient IQ
The allure of the Japanese fermented soybean paste known as miso lies in its distinctively strong, rich, and salty flavor. The color, taste, and texture of each miso variety are affected by the starter culture, the fermentation vessel, and the region, season, and temperature in which the soybeans were grown. White miso, or shiro miso, is mild and slightly sweet; yellow miso, or shinshu miso, is a little stronger and all-purpose; and red miso, or aka miso, is the saltiest and most assertive of the bunch.
Grill It
Prepare a medium-hot fire in a grill. Set the chicken on the grill directly over the heat and cook, turning occasionally, until lightly charred and cooked through, about 10 minutes.

Nutrition per serving

Calories: 420, Protein: 37g (74% DV), Fiber: 5g (20% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3g (15% DV), Cholesterol: 115mg (38% DV), Sodium: 480mg (20% DV), Carbohydrates: 24g (8% DV), Total Sugars: 11g, Added Sugars: (honey): 2g (4% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

Serve

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.