I love serving something I’ve never heard of or imagined eating before. Tonight, the charred poblano, corn and sweet potato salad definitely fits that scenario. The combination of colors and textures makes for a beautiful side dish. Ok it’s pretty, but how does it taste? Fantastic!
The chicken was great as well. Moist, tender and flavorful…it was a hit. Despite the chicken being really good, the veggie salad was the star of the show. It was super-easy to make, so I can see making this often. The only thing that took a bit of time, as I’ve mentioned before, is the chopping of the sweet potatoes. But I’m starting to get the hang of it, so pretty soon I won’t even complain about it.
This meal is definitely worth making!
Glance through the recipe instructions before you begin. Some recipes ask you to chop veggies in the middle of the process, usually while something else is cooking on the stove. I recommend ignoring those instructions. Instead, prep all your veggies before you do anything else. (You can preheat your oven during this time). If you are anything like me, trying to chop vegetables while watching over the cooking process will usually end up with overcooked or burned food, or even knicked fingers.