MEXICAN CHICKEN LASAGNA SALAD (NO PASTA)

Mexican Chicken Lasagna Salad (no pasta) image

Provided by Pat Duran

Categories Salads

Time 55m

Number Of Ingredients 15

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

Steps:

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!