Chipotle Chicken Slaw Recipes
CHIPOTLE CHICKEN & SLAW
Enjoy our hot and spicy chicken drumsticks with homemade slaw on the side for a healthy and low calorie supper. Serve with steamed corn on the cob
Provided by Esther Clark
Categories Dinner, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
- Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.
- Serve the drumsticks with the slaw and steamed corn, if you like.
Nutrition Facts : Calories 318 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium
PULLED CHIPOTLE CHICKEN WITH CILANTRO SLAW
This pulled chicken recipe is smothered in a rich adobo and chipotle-spiked barbecue sauce, and served with a refreshing coleslaw. Try it in tacos.
Provided by Beachbody
Categories Main Course
Time 37m
Number Of Ingredients 13
Steps:
- Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.
- Add cabbage; mix well. Cover and refrigerate for 20 minutes.
- Heat oil in large skillet over medium-high heat.
- Add onion; cook for 4 to 6 minutes, or until onion is translucent.
- Add garlic; cook for 1 minute.
- Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.
- Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.
Nutrition Facts : Calories 326 kcal, Carbohydrate 19 g, Protein 36 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 500 mg, Fiber 3 g, Sugar 9 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
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
More about "chipotle chicken slaw recipes"
CHIPOTLE CHICKEN TACOS WITH JICAMA SLAW - KITCHEN CONFIDANTE
From kitchenconfidante.com
5/5 (2)Total Time 45 minsCategory DinnerCalories 589 per serving
- In a medium, non-reactive bowl (glass works well), add the jicama, carrots, red onion, radishes, jalapeno, and cilantro and toss to combine. Add the vinegar, sugar, olive oil and salt, and toss until the vegetables are well coated. Cover and refrigerate while you make the taco filling.
- In a deep sided sauté pan, heat the olive oil over low heat. Add the onion and garlic. As the onion begins to wilt, season the chicken on all sides with cumin, coriander, salt and pepper. Raise the heat to medium-high, and nestle the chicken into the pan, letting it sear on both sides. Stir in the tomato, vinegar, agave nectar, paprika, sugar and chipotle pepper, bring it to a bubble, then lower heat to a simmer. Cover and let the chicken cook for about 20 minutes, or until the chicken is cooked through. Remove the chicken from the pan, slice it into strips, and return to the sauce, allowing it to coat on all sides.
- Heat the corn tortillas in a hot skillet. To serve, fill shells with chicken, top with jicama slaw cotija cheese, and enjoy.
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From allshecooks.com
5/5 (1)Total Time 25 minsCategory SaladCalories 1017 per serving
- Prepare chicken by cooking in skillet on stove in 1 tablespoon of olive oil over medium low heat until done. Alternatively, cook chicken on grill.
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From carlsbadcravings.com
Reviews 46Total Time 57 minsEstimated Reading Time 8 mins
- Whisk together all of the Honey Chipotle Marinade ingredients in a shallow dish or large freezer bag (whatever you are going to marinate your chicken in) and remove 3 tablespoons (for basting and Slaw). Add chicken to marinade and marinate in the refrigerator 2-6 hours.
- Meanwhile, whisk together all of the Cilantro Lime Crema ingredients. Add one tablespoon Cilantro Lime Crema to a large bowl for BLT Slaw. Refrigerate remaining Crema.
- Add all remaining BLT ingredients to 1 tablespoon Crema EXCEPT bacon. Add 1 teaspoon Reserved Marinade (from Reserved 3 tablespoons). Toss until evenly coated. Refrigerate. Toss with bacon just before serving so it stays crispy.
CHIPOTLE COLESLAW - DIVALICIOUS RECIPES
From divaliciousrecipes.com
Reviews 6Category Salad, Side DishCuisine AmericanTotal Time 1 hr
- In a large mixing bowl, place the cabbage, red onion and coriander (cilantro) and cover with the dressing. Stir well and taste. Adjust for any salt and pepper. Add more mayonnaise if you prefer your coleslaw extra creamy.
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From butteryourbiscuit.com
4.5/5 (8)Total Time 20 minsCategory Side DishCalories 176 per serving
- In a small bowl add the mayo, lime juice, vinegar, chipotle, sugar, salt and pepper and mix until combined.
- In a large bowl add the coleslaw, cilantro and green onions and sauce mixture and mix until combined.
CHIPOTLE BBQ COLE SLAW CHICKEN RANCH SUBS - HIDDEN VALLEY
From hiddenvalley.com
4/5 Category DinnerCuisine MexicanTotal Time 56 mins
- Combine ground chicken, breadcrumbs, egg, garlic powder, red pepper flakes, and Hidden Valley® Ranch Seasoning packet mix with hands until well combined. Roll into 1 inch balls and put on non-stick cookie sheet or lightly greased cookie sheet, bake for 35 minutes until done.
- Meanwhile in a large bowl combine cole slaw mix, Chipotle dressing, and BBQ sauce and toss until well combined. Set aside in refrigerator until serving time.
- Remove meatballs from oven. Set aside to slightly cool. Brush rolls with butter, each side, and toast 2 minutes or until lightly golden brown. Remove cole slaw from refrigerator and toss again.
CHIPOTLE CHICKEN TACOS WITH APPLE SLAW - KEVIN IS COOKING
From keviniscooking.com
5/5 (8)Calories 538 per servingCategory Dinner, Lunch, Main
- In a medium size bowl, stir together 2 tablespoons of olive oil, lime juice, lime zest, honey, chipotle chili and garlic powders, cumin, cilantro and salt until well combined. Reserve 1/3 cup of the marinade.
- Pour marinade over chicken breasts in container and let soak covered in the refrigerator for 1 hour (See Note 3).
- Place shredded cabbage, carrot and apple in a bowl. Pour Ranch dressing over apple slaw mixture and toss to coat. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate.
- Add remaining tablespoon of oil to hot skillet. Cook chicken for 1-2 minutes or until golden brown on medium-high. Baste with marinade, then turn and cook the other side for 1-2 minutes. Baste again, cover and cook on low for 10 minutes (and discard any remaining marinade). Transfer to plate, cover loosely with foil to keep warm until serving.
CHIPOTLE CHICKEN AND SLAW : BE STRONG
From mybestrong.com
5/5 (1)Total Time 1 hr 5 minsServings 4Calories 318 per serving
- Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl.
- Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
- Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth.
- Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine. Serve the drumsticks with the slaw and tortillas or tortilla chips, if you like.
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- Combine all of the Chipotle Chicken ingredients up to the chicken, in your crock pot. Mix well. Then nestle the chicken into the sauce, ensuring that it’s covered. Cook on low for 8 hours or high for 4 hours.
- Preheat the oven to 350. Whisk the slaw dressing ingredients stopping at the olive oil in a mixing bowl. Whisk well. Then while pouring the olive oil in continuously whisk. Taste test. Does it need a bit more tang from vinegar? Add it. A touch more salt? Add.
- Add the crunchy tacos to a cookie sheet and heat. The lime shells cook quickly so keep an eye out for them.
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5/5 (23)Calories 215 per servingServings 6-8
- Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.
- In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.
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From 40aprons.com
5/5 (2)Total Time 10 minsCategory Side DishCalories 79 per serving
- In the bowl of a food processor, combine mayonnaise, garlic, chipotle peppers, adobo sauce, rice vinegar, and sugar. Process until completely smooth. Pour over coleslaw or mixed cabbage & carrots and toss to coat completely. Add salt to taste and then gently stir in chopped green onions.
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