As we struggle, in a way, to find a use for all the peppers we have either grown or otherwise acquired, we present a fabulous recipe (courtesy as an excerpt from an article in the Detroit News) for a poblano salad that looks to be out of this world.

Poblano Salad Topped With Pounded Chile-Scented Chicken

(Cooking note:: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total proteins and total fiber in grams for the ingredient listed This recipe has about 9 grams of carbohydrates, 30 grams of protein and 1 grams of fiber per serving.)

2 large Poblano peppers (C=14g) (P=2g) (F=2g)
4 tablespoons olive oil (C=0g)
2 cloves of garlic, shaved thin (C=2g)
1 cup yellow onion, cut into julienne (C=8g)
Sea salt to taste (C=0g)
Red pepper flakes to your taste (C=.2g)
1 lime, juiced (C=4g)
1/4 cup chiffonade of fresh mint (C=.4g)
1 bunch fresh picked Cilantro leaves (C=2g)
4 chicken breasts, boneless and skinless (C=0g) (P=120g)
1 tablespoon ground New Mexican Chile powder (C=1.1g)
Ground Chipotle Chile to your taste (optional) (C=.5g)

Preheat your grill on high.

To prepare Poblanos: Place the Poblano peppers on the grill, cooking until the skin is blackened on the side closest to the heat, about 4 minutes. Turn over to blacken the skins on all sides. Transfer to a metal bowl and cover with plastic wrap. Allow to cool. Using paper towels rub away the skin. Remove the tem and seeds. Cut or tear the pepper into 1/4 -inch-wide strips.

To prepare salad: While the Poblano peppers are being prepared, in a medium nonstick skillet over medium heat, add 2 tablespoons of the oil. Add the garlic gently cooking until tender and translucent, about 5 minutes. Remove the garlic slivers to a medium bowl. Return skillet to the heat, turning up to high. Add the onion, cooking until it just begins to soften. Season with salt and red pepper flakes to your taste. Transfer to the garlic bowl. Add the Poblano pepper strips and lime juice. Add the mint and half of the cilantro leaves. Adjust the seasoning.

To prepare chicken: Lay a piece of plastic wrap on your counter top. Rub one of the chicken breasts with a little oil and place in the center. Sprinkle with the chile powders and sea salt. Cover with another sheet of plastic. Using a smooth meat bat, pound the chicken until very thin but still in one piece. Repeat with the remaining chicken breasts.

To cook chicken: Season the clean grill with oil to prevent sticking and tearing of the chicken. Place the chicken spice side down, cooking until well seared, about 4 minutes. Turn over to finish cooking, about 2 minutes depending on thickness of your chicken.

To serve: Transfer chicken to the center of your warm serving plate. Divide and mound the Poblano salad atop the chicken. Season with a little additional sea salt. Top with the remaining cilantro leaves. Serve.

Makes 4 servings.

Per serving: 314 calories; 17 g fat (3 g saturated fat; 49 percent calories from fat); 9 g carbohydrates; 78 mg cholesterol; 231 mg sodium; 30 g protein; 1 g fiber.

Click here to read more about poblano peppers in the source article from the Detroit News