Mexican Chicken Lasagna Salad (no pasta)

1
Pat Duran

By
@kitchenChatter

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
9x1`3-inch baking pan
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

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  • 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

How to Make Mexican Chicken Lasagna Salad (no pasta)

Step-by-Step

  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. Cover dish with foil and bake 30 minutes.
    Uncover and bake until bubbly and golden brown on top about 15 more minutes.
  6. 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!

Printable Recipe Card

About Mexican Chicken Lasagna Salad (no pasta)

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




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