Spicy Chicken Salad
• 1 quart chicken stock
• 1¼ lb. boneless, skinless chicken breast
• 1 poblano pepper
• 1½ cups chopped (½ inch) jicama
• 1 (14- or 15-oz.) can black beans, drained and rinsed
• ½ cup chopped fresh cilantro
• 1 (3-oz.) package cream cheese
• 2½ tbsp. sour cream
• 2½ tbsp. mayonnaise, extra for spreading
• ½ cup fresh lime juice
• Salt and pepper
• 4 ciabatta rolls
• 2 tomatoes, sliced
• Thinly sliced red onion
• 8 leaves green leaf lettuce
• ¼ cup toasted pumpkin seeds for garnish (optional)
Bring stock to a simmer in a saucepan just large enough to hold the chicken breasts in a single layer. Add the chicken (and water, if necessary, to cover). Return to a simmer and cook until chicken is no longer pink, 7 to 12 minutes, depending on size. Remove and let cool; cut into ½-inch cubes.
Set pepper directly over the flame of a gas burner and cook, turning with tongs, until charred all over. (Or roast in a 500°F oven until blistered, 10 to 15 minutes.) Transfer to a bowl, cover with plastic wrap and let stand until cool. Pull off the stem, scrape off the skin and scrape out seeds and ribs. Cut into ½-inch-wide strips; cut strips crosswise into ¾-to-1-inch pieces.
In a large bowl, combine the chicken, pepper, jicama, black beans and cilantro.
In a small bowl, whisk together cream cheese, sour cream, 2½ tablespoons mayonnaise, lime juice, ½ teaspoon salt and ¼ teaspoon pepper. Pour over chicken mixture and stir gently to coat.
Split ciabatta rolls in half and spread both halves with mayonnaise. Layer sliced tomato, onion and lettuce on one half of each roll. Spoon salad on top and sprinkle with pumpkin seeds, if using. Add top halves of ciabatta rolls. Serves 4.