Mexican Chicken Lasagna Salad (no pasta)

Pat Duran


My family loves this recipe. Which I tweaked from a friend of mine she got her recipe from Martha Stewart this is a very easy recipe to follow; and the end result will be amazing.
Go ahead and try it you will be making it over and over.

pinch tips: How to Brown Chicken



9x1`3-inch baking pan


10 Min


45 Min




2 large
poblano peppers , i used some from a jar
10 small
corn tortillas (6-inch)
1/4 c
olive oil
1 c
yellow onion, chopped- i used a sweet viadalia diced
3 clove
garlic, minced, i used 1 tablespoon minced from a jar
2 Tbsp
coarse salt- i used sea salt
2 Tbsp
chopped fresh oregano, i used 2 teaspoons dried oregano spice
2 tsp
finely chopped chipotles in adobo sauce, i just used a dab
28 oz
can whole peeled tomatoes, pureed, i used with juice
1 c
heavy cream
3 c
poached, shredded chicken breast- i used rotisserie chicken breast
8 oz
package shredded monterey jack cheese
10 medium
radishes, thinly sliced - 1 bunch
1 medium
head romaine lettuce, thinly sliced crosswise
2 Tbsp
white wine vinegar, i used 3

Directions Step-By-Step

Preheat oven to 375^. Spray 9x13-inch baking dish with non stick olive oil.Set aside.
Char poblanos over an open flame until blackened, 5 minutes. Transfer to a medium bowl, cover with plastic, and steam 10 minutes.Then peel skins from poblanos, discard stems and seeds and coarsely chop.(skip this if using from a jar like me)
Char tortillas over an open flame, turning once, about 15 seconds on each side, and place under a cloth towel to steam and soften.Chop poblanos coarsely from jar now, if using like me.
Place 2 Tablespoon of the olive oil in a medium sauté pan over medium-high heat. When oil shimmers, add the onion and cook until it becomes translucent, about 3 minute. Add garlic, 1 teaspoon of the salt, oregano, and chipotles to pan and cook, 30 seconds. Add pureed tomatoes and simmer, stirring occasionally, until sauce thickens slightly, 6 minutes.
Spread 1 cup of tomato sauce mixture in the bottom of the prepared pan. Layer 5 of the tortillas over sauce and cover them with 1/2 the remaining sauce, 1/2 the pablanos, 1/2 the cream, 1/2 the chicken, and 1/2 the cheese.
Repeat with a second layer in same order.
Cover dish with foil and bake 30 minutes.
Uncover and bake until bubbly and golden brown on top about 15 more minutes.
In a large bowl, combine radishes, lettuce, vinegar and remaining salt. Toss to combine and serve on top of each lasagna serving.

This is SO GOOD!

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy, Heirloom