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
CREAMY CHIPOTLE CHICKEN PENNE SALAD
Not long ago, I had never cooked using chipotle peppers, let alone much ate things with them. The chipotle (pronounced chee-POTE-lay) is a smoked jalepeño pepper, usually sold dried in whole pieces, or canned in a vinegary red adobo sauce. I accidentally acquired a can of these smoky, zesty goodies, and put them in the pantry...
Provided by Bobbi Jo Woods
Categories Chicken Salads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cook the pasta according to package directions.
- 2. While pasta is cooking, dice or shred chicken (however you like it, and remove the skin, if desired) peel and dice onion coarsely, rinse and quarter cherry tomatoes.
- 3. Drain pasta and rinse in cold water, set aside.
- 4. Open can of chipotles in adobo sauce (found in Mexican aisle of grocery store) and with a spoon, remove a couple of the peppers (2-4 should do) and some of the sauce, set aside. Store remainder in a tightly sealed jar (will keep for months in the refrigerator).
- 5. In a food chopper/processor, pulse the pepper and sauce a few times until you have a slight chunky puree (the desired consistency is when the peppers break down into small flakes).
- 6. In a small bowl, combine mayonnaise, ranch dressing and chopped peppers in sauce with a spoon. Add just a little of the peppers at a time, tasting the dressing as you go to ensure it's not too spicy for your taste. If it's just a bit spicy and salty, that's perfect - the dressing will absorb into the pasta salad while chilling and won't be too bland or too rich.
- 7. In a large bowl, toss pasta with chopped cooked chicken, diced onion and quartered tomatoes.
- 8. Fold the dressing mixture into the pasta and veggies. Chill for at least one hour and serve. Tastes even better the next day or two!
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
This salad is a hearty...Creamy...Chipotle....Chicken...delish. You could substitute sliced beef for the chicken if you prefer. ENJOY :)
Provided by Queen uh Cuisine
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the salad dressing:.
- Mash the garlic and salt to a paste with the side of a chefs knife.
- In medium bowl, wisk together the garlic and the rest of the ingredients for the dressing, using 1/4 cup of the buttermilk.
- If the dressing is too thick, thin with a couple tablespoons of buttermilk.
- Can be stored in the refrigerator for up to 3 weeks.
- For the salad:.
- Remove the chicken from the bone and cut into bite sized pieces, set aside.
- Place the salad greens in large bowl.
- Add the chopped tomatoes, avocado, jicama, cheddar cheese and chicken.
- Toss gently with dressing (refrigerate leftover dressing).
- Plate salads and garnish with lime wedges and sprinkle with cheddar cheese.
Nutrition Facts : Calories 767.4, Fat 51.5, SaturatedFat 16.2, Cholesterol 179, Sodium 581.2, Carbohydrate 24.7, Fiber 7.6, Sugar 7.6, Protein 53.5
CREAMY CHICKEN CHIPOTLE SALAD
Steps:
- Grill the Chicken
- Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat. Lightly oil the grates or cooking grid. Season the chicken breasts on both sides with salt and pepper. Grill until cooked through, about 5 minutes on each side. Remove the chicken from the heat and allow to cool.
- Toss the Chicken with the Sauce
- Once the chicken is cool enough to handle, roughly chop it into bite-size chunks and lightly toss it with the chipotle sauce until the chicken is well smothered. You can add as much or as little as you like; you may not use all the sauce. Save any leftover sauce and serve it alongside the salad.
- Prepare the Salad
- In a large mixing bowl, toss together the lettuce, tomatoes, avocado, and 1 tablespoon of the cilantro leaves. Pour in the oil and vinegar and toss well.
- Garnish and Serve
- Spoon the salad onto a serving platter and top with the chicken. Garnish by sprinkling the remaining 1 tablespoon cilantro over the chicken. Serve any leftover chipotle sauce in a small bowl on the side.
- Cooking Notes
- INGREDIENTS
- Chicken
- While the recipe uses grilled chicken breast, feel free to use any type of leftover chicken you have on hand or substitute with store-bought rotisserie chicken.
- You may want to make extra chicken because once it's tossed with the chipotle sauce it can be eaten in sandwiches or with crackers.
- Vegetarian Option
- For a meatless alternative, substitute garbanzo beans for the chicken, tossing the beans with the chipotle sauce and cilantro leaves.
- ADVANCE PREPARATION
- The chicken can be cooked and tossed with the chipotle sauce a day or two in advance and refrigerated in an airtight container.
CREAMY CHIPOTLE CHICKEN SALAD
A creamy, tasty chicken salad--but with a bite!!! A simple, but delicious way to put a new spin on chicken salad! A must for Mexican food lovers, although it really wouldn't be classified as "Mexican food." My boyfriend is Mexican & he made this for me. I fell in love all over again!!!
Provided by monlyn75
Categories Spreads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook chicken breasts in water with salt & pepper until very tender.
- Shred chicken & put in medium sized bowl. Put the diced onion in with chicken. Set aside.
- In a blender or food processor mix mayonnaise, sour cream, and between 3/4 to the whole can of chipotle peppers until well blended & smooth. The amount of peppers depend, of course, on taste.
- Add mayonnaise mixture to shredded chicken & onion. Mix well. If you like more moisture in a "salad" type dish add more mayo and sour cream in equal parts to get the consistency you like.
- Serve with Low-carb bread, pork rinds, or by itself. This will surely help you drink a healthier amount of water! But don't be afraid, not super hot.
Nutrition Facts : Calories 134, Fat 5.8, SaturatedFat 2.7, Cholesterol 60.3, Sodium 107.3, Carbohydrate 2.3, Fiber 0.3, Sugar 1.4, Protein 17.3
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