Real Recipes From Real Home Cooks ®

mexican chicken lasagna salad (no pasta)

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

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.

(1 rating)
yield 9 x1`3-inch baking pan
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For mexican chicken lasagna salad (no pasta)

  • 2 lg
    poblano peppers , i used some from a jar
  • 10 sm
    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 md
    radishes, thinly sliced - 1 bunch
  • 1 md
    head romaine lettuce, thinly sliced crosswise
  • 2 Tbsp
    white wine vinegar, i used 3

How To Make mexican chicken lasagna salad (no pasta)

  • 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!