It’s Hoboken week and I wanted to showcase some of my favorite restaurants foods, with my spin on them of course!
Tony Boloney’s is a local pizza, sub and food joint with quite the amazing reputation both locally and nationally. They’re known for creating their infamous Taco pizza, among other amazing foods. They even have their own olive oils. You can check out everything they have here.
One of my favorites they make is the Puebla Salad with Mole Grilled Chicken. It has the perfect amount of spice, crunch and creaminess. Here’s what’s in theirs: romaine, roasted NJ corn, black beans, tomato, queso oaxaca, toasted pumpkin seeds, cilantro & tortilla chips w/ cilantro crema dressing. It’s really the perfect salad and I’m excited to be making it.
I always have to change a few things to fit our families eating style, so here’s how I made it. You’re going to love it! ❤
- 1 rotisserie chicken
- 1/2 lime, juiced
- 2 cloves garlic, minced
- 1 chipotle pepper canned in adobo, minced
- 2 teaspoons adobo, from the chipotle can
- 1 teaspoon honey
- 1/4 teaspoon cumin
- 1 tablespoon olive oil
- 2 tablespoons olive oil, divided
- 1/2 bag (about 7oz) frozen corn kernels
- 1 small zucchini, diced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, halved and sliced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salad greens, any kind (about 5 cups)
- 2 scallions, thinly sliced
- 1/2 cilantro, packed
- 1 cup cooked black beans
- 1 cup cherry tomatoes, chopped
- 1 ripe avocado, diced
- Chop up the rotisserie chicken by removing skin and bones. Dice chicken into bite size pieces and set aside.
- In a small bowl, whisk together all of the ingredients for the chipotle vinaigrette (lime >salt). Set aside while you prepare the salad.
- Heat a tablespoon of olive oil in a large skillet. When hot, add the corn kernels, diced zucchini and a pinch of salt. Sauté for 3-4 minutes until tender and lightly browned. Transfer to a bowl and let cool to room temperature.
- In the same pan, heat remaining tablespoon of olive oil. When hot, add the bell peppers, onions, and a generous pinch of salt. Sauté for 10 minutes until the vegetables have softened and lightly browned.
- Stir in the cumin and chili powder and cook for 1 minute. Remove from the heat and set aside.
- Place the chopped greens, scallions and cilantro in a large bowl or serving dish. Add the corn, zucchini, and black beans to the greens. Drizzle with the chipotle vinaigrette and gently toss to coat. Add the bell pepper mixture, and top with the chopped tomatoes and diced avocado. Serve immediately. Enjoy!