MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)
This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Easy and so tasty!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 31
Steps:
- Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
- Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
- Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
- Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
- Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.
Nutrition Facts : Calories 496 kcal, Carbohydrate 12 g, Protein 37 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 1168 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
CHIPOTLE CHICKEN SALAD
If you have leftover chicken that you want to do something else with, try this chicken salad with a kick! This is very easy and takes no time at all. I throw it on toasted bread with sliced tomatoes and fresh basil.
Provided by Toni Losada
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 2.7 g, Cholesterol 64.3 mg, Fat 35.6 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 6.9 g, Sodium 471.9 mg, Sugar 0.5 g
SOUTHWEST CHIPOTLE CHICKEN SALAD
This Southwest Chipotle Chicken Salad is a perfect, fresh option for lunch or dinner and will be a hit with everyone.
Provided by Charbel Barker
Number Of Ingredients 17
Steps:
- To make the dressing, combine all of the ingredients in a blender and blend until smooth. Pour into a container and refrigerate.
- To prepare the roasted corn, heat the corn over medium heat with olive oil and cook until they reach your desired color. Set aside and let cool.
- Form the salad starting with a bed of lettuce and then adding the chicken, the corn, the beans, the avocado, the tomatoes, the cheese, and finally the dressing.
HACKED CHIPOTLE-CHICKEN-SALAD SANDWICHES
For this sublime chicken salad, we start the poached chicken in cold water so the meat stays silky. Our second trick is hacking (or loosely chopping) the meat, to create jagged shapes that grab onto one another and don't let go when mixed in a divine dressing of mayo, smoky chipotle, and fresh cilantro.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Season chicken with salt; place in a saucepan just large enough to fit it snugly in a single layer. Add broth and enough water to cover chicken by 1 inch. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook at a bare simmer (tiny, sporadic bubbles slowly rising to the surface) until a thermometer inserted into thickest part of breast reads 160°F, 15 to 18 minutes. Transfer to a cutting board and let cool until slightly warm, about 30 minutes. Strain and reserve broth for another use.
- Meanwhile, in a medium bowl, stir together mayonnaise, chipotle, lime zest, onion, and cilantro. In a small bowl, combine radishes, lime juice, vinegar, sugar, and a generous pinch of salt. Let stand, stirring a few times, 5 minutes. Drain radishes, reserving vinegar mixture.
- Remove and discard skin and bones from chicken. Carve chicken against the grain into 1/2-inch slices. With a large, heavy knife (such as a cleaver or chef's knife), hack chicken into bite-size pieces with a brisk chopping motion. Transfer to bowl with mayonnaise mixture, along with 2 tablespoons reserved vinegar mixture; stir to combine and season with salt and pepper. Sandwich chicken salad in buns with lettuce, avocado, and pickled radishes; serve.
CHIPOTLE CHICKEN SALAD
This is from epicurious and it's simply fabulous! Super easy as it starts with a store bought cooked chicken.
Provided by Annacia
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
- Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
- Cut avocado into 1/2-inch cubes, without cutting through peel.
- Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.
Nutrition Facts : Calories 447.3, Fat 33.3, SaturatedFat 5.7, Cholesterol 52.2, Sodium 441.4, Carbohydrate 20.6, Fiber 7.3, Sugar 2.6, Protein 19.8
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