Winter Chicken Salad With Chipotle Cream Dressing Recipes

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MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)



Mexican Chicken Salad (Chipotle Copycat Recipe) image

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

1 1/2 pounds chicken breasts (cut into bite size pieces)
1/2 tablespoon chipotle chili powder (sub regular chili powder)
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic (minced)
2 tablespoons apple cider vinegar (sub any vinegar)
3 tablespoons olive oil (divided)
1 tablespoon olive oil
2 bell peppers (sliced)
1/2 large or 1 small red onion (sliced)
1/4 teaspoon oregano
1/2 teaspoon salt
14.5 ounces black beans (drained)
1/2 chipotle chili powder (sub regular chili powder)
1/2 teaspoon cumin
Juice of 1/2 lime
1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder (sub regular chili powder)
1 clove garlic (minced)
1 tablespoon honey
Pinch of salt and pepper
8 heaping cups mixed greens
Salsa
Sour cream
Monterrey jack cheese
Guacamole
pico de gallo

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

WINTER CHICKEN SALAD WITH CHIPOTLE CREAM DRESSING



Winter Chicken Salad With Chipotle Cream Dressing image

An adopted recipe originally posted by Mean Chef. When you've got leftover chicken on hand, Winter Chicken Salad With Chipotle Cream Dressing will warm you up in a hurry. You can adjust the fire power according to your own taste, using as much chipotle puree as your household will appreciate. Toss crunchy bok choy with slivers of ruffled red cabbage, spicy cilantro, shredded sweet carrots and fresh green onions. Top it off with Chipotle Cream Dressing, which also tastes fabulous on grilled chicken or fish. This fabulous yet easy-to-make sauce is based on tinned chipotles (smoked jalapeno peppers), which you puree and add judiciously. The remainder will keep a long, long, time in the refrigerator, so you can spoon a little into marinades, soups, stews, sauces and salad dressings.

Provided by Elly in Canada

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups bok choy, shredded
1 cup red cabbage, finely shredded
1 cup sweet carrot, shredded
1/4 cup cilantro, stemmed
1 ripe apple, chopped
6 green onions, finely chopped
2 stalks celery, thinly sliced
1/2 teaspoon fresh thyme, stemmed
2 cups cooked chicken, in bite-size pieces
2 tablespoons parsley, stemmed
2 tablespoons chipotle chiles in adobo
1 cup heavy cream (non-fat works fine) or 1 cup sour cream (non-fat works fine)
1 garlic clove, minced
1/8 teaspoon kosher salt or 1/8 teaspoon sea salt
1/4 cup toasted pumpkin seeds

Steps:

  • In a bowl, combine all ingredients but parsley.
  • Toss gently, drizzle with Chipotle Cream Dressing (see below), and serve, garnished with parsley.
  • Dressing:In a blender or food processor, puree chipotle peppers in adobo sauce.
  • Add 1 to 2 tablespoons (to taste) of the puree to the crème fraîche, heavy cream or sour cream and stir well.
  • Stir in garlic, salt, and pumpkin seeds.

Nutrition Facts : Calories 420.2, Fat 30.9, SaturatedFat 15.8, Cholesterol 134, Sodium 199.2, Carbohydrate 15.3, Fiber 3.7, Sugar 7, Protein 22.6

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