Roasted Poblano and Queso Oaxaca Roulade of Chicken Salad with Crisp Parsnips and Chipotle Honey Dressing

This Mexican flavored roulade of chicken on a salad is yummy!

    
     Tender roulade of chicken stuffed with Oaxaca queso and roasted poblano is such a nice flavor combination.  The fried parsnips add crispy sweet parsnip flavor.  Chipotle honey dressing is a classic southwestern salad dressing flavor.
    
     Roasted Poblano and Oaxaca Queso Chicken Roulade Recipe: 
     Trim the bones, skin and fat from a large 8 ounce chicken breast.
     Butterfly cut the chicken breast.
     Lightly pound the chicken breast meat flat and even with the flat side of a mallet.
     Place a few peeled and seeded oven roasted poblano pepper strips across the chicken breast.
     Place a few thin slices of Oaxaca cheese across the chicken breast.
     Fold the side edges of the chicken in, so the breast is evenly wide.
     Roll the chicken into a tight, round tubular roulade shape.
     Lightly brush a roasting pan with olive oil.
     Set the roulade on the roasting pan.
     Lightly brush the roulade wit olive oil.
     Sprinkle sea salt and coarsely ground black pepper on the roulade.
     Bake in a 325 degree oven, till the chicken becomes fully cooked.  (The center temperature should be 180 degrees.)
     Set the roulade on a plate to rest.
     Let the roulade rest and cool to almost room temperature before slicing.
    
     Crispy Parsnip Strips: 
     Cut 8 to 10 very thin long slices of parsnip.
     Fry the slices in 360 degree oil, till they become golden brown and crisp.
     Drain the excess grease off of the parsnips on a dry towel.  (Do not season the parsnips.  They have a delicate sweet flavor when fried crisp!)
    
     Chipotle Honey Salad Dressing Recipe:
     This dressing has a mayonnaise base instead of a vinaegrette base.  The flavor is gentle!
     Place 2 tablespoons of mayonnaise into a small mixing bowl.
     Add 1 small squeeze of lemon juice.
     Add 1/2 tablespoon of rice vinegar.
     Add 1 tablespoon of olive oil.
     Add sea salt and white pepper.
     Add 1 tablespoon of minced chipotle pepper en adobo.  (Canned chipotle en adobo is fine for this recipe.)
     Add 1 tablespoon of honey.
     Mix the ingredients together.
     The dressing should look like a thin, transluscent, tan color with flecks of chipotle pepper.  The dressing should taste slightly sweet and mildly spicy. 
     
     Roasted Poblano and Queso Oaxaca Roulade of Chicken Salad with Crisp Parsnips and Chipotle Honey Dressing: 
     Mound some mixed baby lettuce across the center of a plate.
     Canter a few thin tomato slices against the lettuce.
     Mix 1 finely chopped hard boiled egg and 1 thin sliced scallion together.
     Sprinkle the egg and scallion mixture on the plate around the lettuce.
     Place one end of each crispy fried parsnip slice on top of the mound of lettuce.
     Bias cut the chicken roulade into 1/2" to 3/4" thick slices.  (Do not serve the end pieces.  Just snack on the ends.)
     Place each of the roulade slices on top of the parsnip ends and lettuce in a fish scale pattern.
     (The crispy parsnip slices will rise into the air from the weight of the sliced roulade being placed on the parsnip strip ends!)
     Spoon the chipotle honey dressing sparingly over the lettuce and the roulade.
    
     The tender chicken roulade has a classic Mexican flavor.  The chipotle honey dressing is not thin like a vinaegrette or thick like a mayonnaise.  The dressing has a medium body and coats the ingredients of the salad.  The flavor is mildly spicy and sweet with honey.  The egg and scallion mixture gives relief to the dressing's flavor and it adds a nice color to the plate.  Yum!  ...  Shawna