Chipotle Chicken Salad Recipes

CHIPOTLE CHICKEN SALAD

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.

CHIPOTLE CHICKEN SALAD

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.

CHIPOTLE CHICKEN SALAD

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.

CHIPOTLE CHICKEN SALAD

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.