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Serves: 4
1/4
cup unsalted pumpkin seeds
2 medium poblano chilies
2 teaspoons olive
oil
1 1/4 pounds skinless, boneless chicken breast halves
salt and
pepper to taste
1/4 cup dry white wine
3 ounces jicama, peeled and cut
into 1-by-1/4-inch matchsticks
1 jalapeño or serrano chile, seeded
and finely chopped
3 tablespoons fresh coriander, coarsely chopped
1/4
cup mayonnaise
1/4 cup sour cream
Preheat oven to 350 degrees.
Toast the pumpkin seeds on a baking sheet until golden brown.
Roast the
poblanos over a gas flame or under the broiler as close to the heat as
possible, turning frequently, until charred all over. Transfer to a paper bag
and let steam for 10 minutes. Peel the poblanos and discard the stems, seeds
and ribs. Finely dice the poblanos.
Heat the oil. Season the chicken with
salt and pepper. Cook until well browned. Add the wine, cover and simmer until
the chicken is cooked through. Transfer the chicken to a plate and let cool.
Cut the chicken into strips and and transfer t0o a bowl. Stir in the poblanos,
jicama, serrano, 1/4 cup of the pumpkin seeds and three tablespoons of
coriander.
Combine mayonnaise and the sour cream. Add to the chicken salad
and toss to coat. Season with salt and pepper.
Sprinkle the remaining 1
tablespoon of pumpkin seeds and 1 teaspoon chopped coriander over the salad.
Serve with baby lettuce and lime wedges.
