Chipotle Chicken Salad With Rice And Roasted Corn 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.

CHIPOTLE CASHEW CHICKEN WITH BROWN RICE



Chipotle Cashew Chicken with Brown Rice image

I was in a Park City, Utah Albertson's grocery store and picked up a sack of nuts: chipotle coated raw cashews. They were gone before I made it to the check-out. I paid for the empty bag and immediately wrote this recipe based on the ingredients of those nuts. This may look like Chinese Take-Out but the maple, chipotle flavor makes for a North-Western American surprise! Leave the nuts raw - they taste buttery and extra sweet. Toasting will develop a deeper flavor, but the sweet butter nuts have a unique texture when eaten raw.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews

Steps:

  • In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
  • While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
  • Top rice with cashew chicken and serve.

GRILLED CORN AND CHIPOTLE PEPPER SALAD



Grilled Corn and Chipotle Pepper Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Steps:

  • Preheat the grill to medium.
  • Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
  • Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

CHIPOTLE CHICKEN SALAD



Chipotle Chicken Salad image

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

2 ½ cups cubed cooked chicken
1 cup mayonnaise
¼ cup crumbled reduced-fat feta cheese
2 green onions, chopped
3 tablespoons reduced-fat sour cream
3 chipotle peppers in adobo sauce, minced
garlic salt and pepper to taste

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 AND RICE



Chipotle Chicken and Rice image

The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 11

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
  • Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
  • Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
  • Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

Nutrition Facts : Calories 474 g, Fat 18 g, Fiber 1 g, Protein 32 g

CHIPOTLE AND ROASTED CORN SALSA



Chipotle and Roasted Corn Salsa image

My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient!

Provided by sarahsbleucheese

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 25m

Yield 20

Number Of Ingredients 11

cooking spray
2 cups frozen corn
2 vine-ripened tomatoes, cut into 1/2 inch pieces
1 small red onion, diced
¾ cup diced red bell pepper
2 jalapeno peppers - seeds removed and reserved, flesh minced
2 teaspoons finely chopped canned chipotle pepper
4 tablespoons fresh lime juice
1 tablespoon olive oil
¼ cup chopped fresh cilantro
salt to taste

Steps:

  • Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
  • Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

Nutrition Facts : Calories 27.8 calories, Carbohydrate 5.1 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 4.5 mg, Sugar 1.4 g

CHICKEN AND CORN SALAD RECIPE BY TASTY



Chicken And Corn Salad Recipe by Tasty image

Here's what you need: olive oil, lemon juice, salt, pepper, paprika, chili powder, roasted red pepper, chicken breast, oil, romaine lettuces, corn, black beans, jalapeño, red onion

Provided by Iván Emilio Albino

Categories     Lunch

Yield 3 servings

Number Of Ingredients 14

¼ cup olive oil
2 tablespoons lemon juice
salt
pepper
paprika
chili powder
12 oz roasted red pepper
1 chicken breast
2 tablespoons oil
3 romaine lettuces
1 cup corn
15 oz black beans
1 jalapeño
¼ red onion

Steps:

  • Blend the roasted red peppers with lemon juice, olive oil, salt, pepper, and paprika.
  • Infuse the chicken breast with a preferred oil, salt, pepper and chili powder.
  • Bake the chicken breast for 20 minutes at 400 F.
  • Slice three heads of romaine and add it to a salad bowl, along with corn, drained black beans, diced chicken, red onion, and a jalapeno, toss the salad.
  • Pour the dressing over the tossed salad.
  • Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 51 grams, Fat 44 grams, Fiber 16 grams, Protein 29 grams, Sugar 10 grams

STICKY CHILLI ROAST CHICKEN WITH RICE SALAD



Sticky chilli roast chicken with rice salad image

These sticky chicken pieces with salsa and salad are perfect for easy yet glamorous entertaining

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 40

6 large whole chicken leg pieces, skin on, cut into legs and thighs
3 tbsp chipotle paste (I used Discovery)
3 tsp ground coriander
2 tbsp olive oil
juice 1 lime
2 onions , each cut into 8 wedges
6 garlic cloves , bashed flat
1 mild red chilli , deseeded, finely chopped
1 tbsp muscovado sugar
1 tsp tomato purée
200ml chicken stock
400g basmati and wild rice mix (we used Tilda)
400g can black bean (or use pinto or black-eye beans), rinsed and drained
285g can sweetcorn , drained (Niblets have the crispest texture)
bunch spring onions , finely chopped
2 tbsp clear honey
3 tsp ground cumin
3 tbsp cider or rice wine vinegar
6 tbsp olive oil
handful coriander
6 large whole chicken leg pieces, skin on, cut into legs and thighs
3 tbsp chipotle paste (I used Discovery)
3 tsp ground coriander
2 tbsp olive oil
juice 1 lime
2 onions , each cut into 8 wedges
6 garlic cloves , bashed flat
1 mild red chilli , deseeded, finely chopped
1 tbsp muscovado sugar
1 tsp tomato purée
200ml chicken stock
400g basmati and wild rice mix (we used Tilda)
400g can black bean (or use pinto or black-eye beans), rinsed and drained
285g can sweetcorn , drained (Niblets have the crispest texture)
bunch spring onions , finely chopped
2 tbsp clear honey
3 tsp ground cumin
3 tbsp cider or rice wine vinegar
6 tbsp olive oil
handful coriander

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.
  • Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
  • For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.
  • Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.
  • Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
  • For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.

Nutrition Facts : Calories 437 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.63 milligram of sodium

SOUTHWEST CHICKEN & RICE SALAD



Southwest Chicken & Rice Salad image

Fun and different, this summery salad has a subtle smoky flavor that really says "Southwest." The grilled corn adds an especially nice touch.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

2 medium ears sweet corn
1/4 cup olive oil, divided
2 cups cubed cooked chicken breast
1 medium sweet red pepper, julienned
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked long grain rice
2 medium ripe avocados, peeled and cubed

Steps:

  • Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.

Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.

SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES



Southwest Chicken Salad with Rice, Corn, and Chilies image

Categories     Salad     Chicken     Rice     Corn     Hot Pepper     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

3/4 cup olive oil
4 green onions, sliced
3 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*
1 tablespoon ground cumin
3/4 cup chopped fresh cilantro
4 skinless boneless chicken breast halves
4 ears fresh corn, shucked
2 poblano chilies,** quartered lengthwise, seeded
2 red bell peppers, quartered lengthwise, seeded
3 1/2 cups water
1 teaspoon salt
2 cups long-grain white rice

Steps:

  • Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
  • Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
  • Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
  • **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

CHICKEN AND RICE SALAD



Chicken and Rice Salad image

Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 21

1 cup white wine or chicken broth
1 tablespoon lemon juice
1 garlic clove, minced
3/4 teaspoon ground ginger, divided
1-1/4 pounds boneless skinless chicken breasts
3 cups chicken broth
1-1/2 cups uncooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/2 cup sliced green onions
1/2 cup diced celery
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
DRESSING:
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
2 teaspoons honey
1 garlic clove, minced
Dash ground ginger

Steps:

  • In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING



Charred corn, chicken & tortilla salad with chipotle yogurt dressing image

Try this vibrant salad with or without the chicken. If you're serving it as a side to kebabs or sausages, swap it out for some crumbled feta, if you have it

Provided by Cassie Best

Categories     Dinner, Lunch, Side dish

Time 55m

Yield Serves 4-6

Number Of Ingredients 17

1 tbsp smoked paprika , plus ½ tsp
1 tsp dried oregano
1 tbsp chipotle paste , plus 1 tsp
½ tsp cinnamon
2 garlic cloves , crushed
2 limes , 1 zested and juiced, 1 cut into wedges to serve
3 tbsp olive oil , plus extra for brushing and frying
6 boneless, skinless chicken thighs
150g natural yogurt
2 tsp honey
2 corns on the cob , husks removed if needed
2 Little Gem lettuces , halved through the core, leaves pulled apart and torn
400g can black beans , drained, rinsed and drained again
200g cherry tomatoes , halved
2 avocados , stoned, peeled, halved and cut into chunks
2 corn tortilla wraps
small bunch of coriander , leaves picked and roughly chopped

Steps:

  • Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
  • Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
  • Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
  • Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
  • Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.

Nutrition Facts : Calories 392 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium

CHIPOTLE CHICKEN SALAD



Chipotle Chicken Salad image

Make and share this Chipotle Chicken Salad recipe from Food.com.

Provided by KelBel

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb cooked chicken breast, chopped
1/3 cup low-fat mayonnaise
1 tablespoon lime juice
1 teaspoon chipotle chile in adobo, minced
1/2 teaspoon sugar
1/2 teaspoon cumin
1/4 teaspoon salt
1 stalk celery, diced
1 (4 ounce) can chopped green chilies

Steps:

  • Combine mayonnaise, lime juice, chipotle, sugar, cumin and salt in a large bowl.
  • Add chicken, celery and green chilies. Toss to combine.
  • Chill and serve with lettuce, tomato, and avocado.

Nutrition Facts : Calories 240.4, Fat 9, SaturatedFat 2.5, Cholesterol 95.2, Sodium 236.4, Carbohydrate 4, Fiber 0.6, Sugar 2.2, Protein 34.5

CHIPOTLE CHICKEN SALAD WITH RICE AND ROASTED CORN



Chipotle Chicken Salad With Rice and Roasted Corn image

This recipe is from a class I took with my favorite chef in Portland, OR, Jessica Benedetti. I have been asked for this recipe more times than I can count. It's fabulous and really impresses everyone.

Provided by sherrilljoy

Categories     Long Grain Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 green onions, sliced and chopped small
4 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chile
1 1/2 tablespoons ground cumin
1 cup olive oil
4 boneless skinless chicken breast halves
4 ears fresh corn, shucked and parboiled
2 red bell peppers, quartered lengthwise and seeded
2 yellow bell peppers, quartered lengthwise and seeded
3 cups water
2 teaspoons salt
2 cups basmati rice (rinsed very well to remove starch) or 2 cups other long grain rice (rinsed very well to remove starch)
3/4 cup chopped fresh cilantro

Steps:

  • Combine first 4 ingredients into small bowl.
  • Whisk in olive oil a little at a time.
  • Add 1/2 cup cilantro to dressing.
  • Season dressing to taste with salt and pepper.
  • Place chicken, corn, and bell peppers on rimmed baking sheet.
  • Brush 1/2 cup dressing over both sides of chicken and vegetables.
  • Let stand 30 minutes.
  • Bring 3 cups water and 2 tsp salt to boil in heavy saucepan.
  • Rinse rice well to avoid stickiness once cooked.
  • Add rice to boiling water.
  • Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes.
  • Remove from heat. Keep pan covered and let rice stand 5 minutes.
  • Transfer rice to large bowl; fluff with fork.
  • Pour 1/2 cup dressing over hot rice and toss; let cool.
  • Prepare barbecue (medium heat).
  • Grill chicken and vegetables until chicken is cooked through and peppers are tender and charred on skin side only, about 6 minutes and corn is slightly roasted.
  • Place peppers in paper or plastic bag for 5 minutes to 'sweat' the skin.
  • Remove charred skin from peppers and discard.
  • Cut chicken and peppers into strips.
  • Cut corn off cobs.
  • Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again.
  • Season to taste with salt and pepper.
  • Sprinkle with remaining cilantro and serve.

Nutrition Facts : Calories 1093.1, Fat 61.8, SaturatedFat 8.9, Cholesterol 75.5, Sodium 1338.2, Carbohydrate 101.6, Fiber 8.5, Sugar 6.9, Protein 37.6

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GRILLED CORN SALAD WITH CHICKEN (EASY & HEALTHY!) - AVERIE COOKS
2021-09-06 Evenly drizzle the corn with the olive oil and rub it in evenly over the corn. Place the chicken and corn on the grill and cook for about 7 to 9 minutes, turning the ears every couple …
From averiecooks.com


GRILLED CHICKEN AND CORN SALAD WITH CHIPOTLE CASHEW DRESSING
Next grill the chicken and corn. Preheat your gas or charcoal grill or a grill pan over medium-high heat. Drizzle olive oil over the chicken cutlets and the corn cobs and salt liberally. The corn …
From goop.com


CHIPOTLE CHICKEN AND ROASTED CORN TOSTADAS - FASHIONABLE FOODS
2021-03-01 It’s a simple tostada piled high with roasted sweet corn, chipotle shredded chicken, and lots of cheese! These tostadas come together really fast and make the perfect …
From fashionablefoods.com


CHIPOTLE CORN SALAD RECIPE - SPICY SOUTHERN KITCHEN
2021-08-16 Drizzle corn with olive oil. Grill corn for 10 to 15 minutes, turning every 3 to 4 minutes. Place the poblano peppers on the grill and grill until skin is black in spots on all sides. …
From spicysouthernkitchen.com


CHIPOTLE LIME CHICKEN AND RICE - ONE POT! - BUDGET BYTES
2021-07-21 How to Make Chipotle Lime Chicken and Rice – Step by Step Photos. Combine 1.5 tsp chipotle powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, and ½ …
From budgetbytes.com


CHIPOTLE CHICKEN & BEANS RICE SALAD BOWLS - WHOLE AND HEAVENLY …
2017-03-09 If this is what salad eating looks like…I think every night is gonna have to be a salad bowls night, guys. With a liiiiiiiittle bit of actual lettuce somewhere underneath the pile of …
From wholeandheavenlyoven.com


CHIPOTLE CHICKEN MEXICAN STREET CORN SALAD
2018-08-28 Blend starting on low and working up to speeds 3-4 on a Vitamix. When the mixture is still chunky, start adding in the avocado oil in a thin steady stream with the blender running. …
From getinspiredeveryday.com


RECIPE | SOUTHWEST CHIPOTLE CHICKEN & RICE SALAD | NATALIE MACLEAN
Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes. Place 2 cups rice and 3 3/4 …
From nataliemaclean.com


CHIPOTLE CHICKEN QUESADILLAS WITH RICE - KROLL'S KORNER
2022-04-12 Fluff with fork and set aside. Assemble the quesadillas: Divide shredded cheese on one half of a flour tortilla. Add the white rice on top, shredded chicken, corn, black beans, …
From krollskorner.com


CHIPOTLE CHICKEN SALAD - MUY BUENO COOKBOOK
2021-09-07 Heat an outdoor grill or grill pan to about 400 degrees F (medium- high heat). Place the chicken on the grill and grill for 5 to 6 minutes per side, until the chicken is cooked …
From muybuenocookbook.com


CHIPOTLE CORN SALSA (COPYCAT) - CULINARY HILL
2020-10-09 Preheat oven to 375 degrees. Cut fresh corn kernels from cobs. Spread corn in single layer on a rimmed baking sheet pan. Roast until golden brown, stirring twice, about 30 …
From culinaryhill.com


HONEY CHIPOTLE CHICKEN SALAD BOWL | MEAL PREP FRIENDLY
2021-04-11 Instructions. In a small or shallow bowl, combine the chicken thighs with the sauce from the chipotle in adobo sauce, chipotle powder, honey, lime juice, garlic powder, onion …
From carmyy.com


CHIPOTLE CHICKEN WITH ELOTE CORN SALAD - FOOD DOLLS
Place the saucy chicken into the pan and add salt and pepper. Sear the chicken for 4-5 minutes, then flip it and sear it for another 4-5 minutes. In a large mixing bowl add thawed corn. Add …
From fooddolls.com


COPYCAT RECIPE FOR CHIPOTLE’S CORN SALSA - THE PIONEER WOMAN
2021-06-25 Directions. Heat a burner of a gas stove over high heat. Place the poblano pepper directly over the flame. Using tongs, rotate 3 to 4 times until charred all over, …
From thepioneerwoman.com


CHIPOTLE-CORN SALAD RECIPE - RECIPES.NET
2022-03-22 Brush the corn and onion slices with olive oil and grill over moderately high heat for about 7 minutes until charred in spots but still slightly crisp. Let cool slightly, then cut the …
From recipes.net


CHIPOTLE GRILLED CHICKEN SALAD WITH CORN, PEPPERS AND ARUGULA
2018-08-08 Pre-heat grill to medium high. Grill the chicken according to directions. (Click the link). Brush the red bell pepper halves, ear of corn and scallions with olive oil ( or use olive oil …
From feastingathome.com


WILD RICE, CRANBERRY, CORN, AND CHICKEN SALAD - A ... - A LITTLE AND …
2018-08-29 Preheat the oven to 400 degrees. While the rice is cooking, toss the corn, butter, olive oil, and Tajin seasoning together in a bowl. Spread the corn onto a rimmed baking sheet …
From alittleandalot.com


CHIPOTLE BBQ CHICKEN WITH CREAMED GRILLED CORN RECIPE
2020-08-26 Instructions. Place the ketchup, beer, honey, garlic, vinegar, mustard, Worcestershire, onion powder, smoked paprika and pepper in a saucepan and whisk …
From howsweeteats.com


ROASTED CHILI CORN SALSA (CHIPOTLE COPYCAT!) - HOME-COOKED ROOTS
2021-07-29 Preparing the Salsa. Thaw the corn by rinsing it in a fine mesh sieve under cool, room temperature water. Transfer the rinsed and drained corn to a large bowl. Add in the …
From homecookedroots.com


CHIPOTLE CHICKEN SALAD WITH RICE AND ROASTED CORN
Aug 4, 2017 - Chipotle Chicken Salad with Rice and Roasted Corn. Aug 4, 2017 - Chipotle Chicken Salad with Rice and Roasted Corn. Pinterest. Today. Explore. When autocomplete …
From pinterest.com


CHIPOTLE CHICKEN SALAD WITH RICE AND ROASTED CORN RECIPE
Chipotle chicken salad with rice and roasted corn is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can …
From webetutorial.com


CHIPOTLE ROASTED CHILI CORN SALSA RECIPE | A SPICY PERSPECTIVE
2021-04-14 How to Make Chipotle Corn Salsa with Roasted Chili. Now there are only 3 simple steps for preparing fresh and zesty corn salsa from scratch: Once the roasted poblano …
From aspicyperspective.com


CHIPOTLE LIME BUTTER WHOLE ROASTED CHICKEN WITH BLACK BEAN
2013-09-18 In a small bowl, mash together the butter, adobo sauce, lime zest and 1/4 teaspoon salt. Lift the skin over top of the chicken breast and stuff the butter underneath, dispersing the …
From howsweeteats.com


CORN CASSEROLE WITH CHICKEN AND RICE - THE WICKED NOODLE
2020-01-24 Preheat oven to 350F. Cook rice according to package directions. Meanwhile,heat oil in a skillet over medium heat. Add chopped onion and cook, stirring occasionally, until …
From thewickednoodle.com


SOUTHWEST CHICKEN SALAD WITH ROASTED CORN AND CHIPOTLE …
2010-08-24 Ingredients. Salad: 1 3- to 4-pound whole fryer. Salt and freshly ground black pepper. 2 ears fresh corn. 1 tablespoon olive oil. 1/4 cup diced green onions
From recipes.oregonlive.com


SHEET PAN CHICKEN WITH CORN SALSA - COOKING ON THE WEEKENDS
2019-04-02 Now add the corn salsa to the sheet pan, around and between the chicken. Bake. Bake in the preheated 375°F oven just until the chicken is cooked through, about 10 minutes. …
From cookingontheweekends.com


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