Grilled Chicken Salad With Chipotle Chile Dressing And Chile Lime Tortilla Crisps Recipes

AVOCADO AND GRILLED CHICKEN CHOPPED SALAD WITH SKINNY CHIPOTLE-LIME RANCH

Steps:

• For the salad:
• Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch.
• For the dressing:
• Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.
• Recipe source: Cooking Classy

MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)

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.

GRILLED CHICKEN SALAD WITH CHIPOTLE CHILE DRESSING AND CHILE LIME TORTILLA CRISPS

Steps:

• To make the dressing, in a blender, blend together the barbecue sauce, vinegar, olive oil, avocado and chipotle for 1 to 2 minutes or until creamy. Reserve dressing in refrigerator until ready to use.
• To make the tortillas, preheat the oven to 450 degrees F.
• Slice the tortillas into thin strips and spray them with the olive oil. Place the tortilla strips on a baking sheet and bake in the oven for 4 to 5 minutes, or until crispy.
• To assemble the salad, in a mixing bowl, toss the greens with the dressing. Place a portion of the salad greens on each plate. Place 1 julienned chicken breast on top of each salad. Then spoon some of the salsa on top of salad. Finally, sprinkle each salad with the crispy tortillas.