Recipe Background
Saddle Salad layers smoky peppers, creamy avocado, and crunchy chicken.
Saddle Salad is a delightful mix of unexpected elements, combining the smoky allure of roasted poblano peppers with the creamy tang of softened cream cheese. The heat tames as the peppers blister in the oven, releasing their characteristic smoky aroma. Once cooled, the tender flesh slips free of its charred skin, adding depth to the dish. Meanwhile, macaroni brings a comforting chew, nicely holding the creamy dressing made from salsa and cream cheese. Be sure to char the peppers until blackened; it’s the secret to unlocking their full flavor.
Ready-made crispy chicken strips come in handy, adding crunch and convenience. Once mixed with the other ingredients, they offer a pleasing contrast to the smooth, creamy textures. Avocado chunks join the party, bringing a buttery richness that complements the piquant salsa. As you fold everything together, the colors and textures create a visually inviting salad, like a patchwork of flavor.
Sharing this dish is a breeze, whether it’s a casual lunch or a laid-back dinner setting. Each bite is a journey through different flavors and textures: a little heat, creamy meets crunchy, and those satisfying bites of pasta. This dish doesn’t just fill your plate; it fills the room with lively conversation and the warmth of shared moments around the table.
Ingredients
- 2 poblano peppers halved lengthwise
- 1 (25-ounce) package frozen fully-cooked crispy chicken strips
- 8 ounces dried large elbow macaroni
- 1/2 (8-ounce) package cream cheese softened
- 1 (7-ounce) can salsa taquera or 3/4 cup salsa
- 1 avocado halved, seeded, peeled and chopped
Directions
- Preheat the oven to 450 degrees F.
- Line a baking sheet with foil.
- Place the peppers, cut-side down, on the prepared baking sheet.
- Roast the peppers until their skin has blistered and charred, about 20 minutes.
- Bring the foil up around each of the peppers and fold the edges together to enclose them.
- Let the peppers stand until they are cool enough to handle, about 15 minutes.
- Use a sharp knife to loosen the edges of the skins and gently pull them off and discard.
- Discard the stems, seeds, and the membranes from the peppers.
- Chop the peppers.
- While the peppers are cooling, cook the chicken according to the package directions.
- Also while the peppers are cooling, in a large pot of boiling water, cook the macaroni to al dente, according to the package directions.
- Drain the macaroni and rinse it well under cold water.
- Cut the cooked chicken into 1/2-inch-thick pieces.
- In a large bowl, add the cream cheese and 1/2 of the salsa and beat with an electric mixer on low speed, gradually beating in the remaining salsa, until it is combined.
- Add the chopped peppers and the cooked macaroni to the salsa mixture and toss to combine.
- Gently fold the avocado and the chicken pieces into the salsa mixture.
- Serve.
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