Southwestern Chicken Salad With Chipotle Chiles Recipes

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SOUTHWEST CHIPOTLE CHICKEN SALAD



Southwest Chipotle Chicken Salad image

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

1 Chicken breast (cooked and seasoned with salt, pepper, and garlic powder, and cut into cubes.)
1 diced tomato
1 avocado (cut into cubes)
1 cup of fresh or canned corn
1/2 cup of drained black beans
Chopped cilantro
Chopped romaine lettuce
Feta or Cotija cheese
1 cup of plain yogurt
1/4 cup of vegenaise or mayonnaise
1/4 cup of milk
3 T of lime juice
1 or 2 chipotles in adobo sauce
1 clove of garlic
2 T of chopped parsley
1 t of paprika or chili powder
Salt and Pepper to taste

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.

SOUTHWEST CHICKEN SALAD



Southwest Chicken Salad image

My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 19

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

SOUTHWEST CHICKEN WITH CHIPOTLE CREAM



Southwest Chicken with Chipotle Cream image

Make and share this Southwest Chicken with Chipotle Cream recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3 lbs chicken legs with thigh
3/4 cup milk
3 canned chipotle chiles
6 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1 1/2 tablespoons flour
1/2 cup heavy cream
1/4 cup sour cream
8 ounces queso cheese, grated (monterrey jack ok)
minced chipotle chile (to garnish)

Steps:

  • Preheat oven to 350 degrees F.
  • Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
  • Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
  • Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
  • Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
  • After chicken has baked 25 minutes, remove from oven and drain any fat.
  • Pour chipotle cream over chicken and top with grated queso cheese.
  • Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
  • Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
  • Goes good with steamed rice (and extra sauce on top).

SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING



Southwestern Chicken Caesar Salad With Chipotle Dressing image

I strongly suggest to make the dressing up to 24 hours in advance to blend flavors, also you can grill the chicken a day in advance and refrigerate. If you are not a black bean lover then you can omit them and use corn niblets, adjust the dressing ingredients to taste :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

5 boneless skinless chicken breasts
olive oil
1 (1 1/3 ounce) package fajita seasoning mix
1 small romaine lettuce (about 7-8 cups torn into bite-size pieces)
3/4-1 cup black beans (rinsed and very well drained or use corn niblets)
1 1/2 cups garlic-flavored croutons (or use as much as desired)
1/3 cup grated parmesan cheese
1 -2 red bell pepper, seeded and sliced into rings
1/4 cup grated parmesan cheese (or to taste)
1 cup mayonnaise
2/3 cup parmesan cheese
1/2 cup sour cream
1/2 teaspoon cumin
2 anchovy fillets
3 green onions, chopped
1 tablespoon Dijon mustard
1 chipotle pepper (from a jar or can)
2 teaspoons minced fresh garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper (or to taste)
salt (or to taste) (optional)

Steps:

  • Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
  • Grill over medium-high heat about 6 minutes per side (or you may broil).
  • Allow to cool then slice into strips; set aside.
  • For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
  • Place the lettuce in a large glass bowl, add in black beans; toss to mix.
  • Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
  • Drizzle the dressing over the salad or serve dressing on the side.
  • Delicious!

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