Chipotle Chicken Sandwich Recipes

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CHIPOTLE CHICKEN SANDWICH (PANERA COPYCAT)



Chipotle Chicken Sandwich (Panera Copycat) image

If Panera won't bring back the OG Chipotle Chicken Sandwich, we have no choice to be creative at home right? This recipe is EXACTLY what you are looking for. You will want to bathe in the chipotle mayo as well :)

Provided by Alaina Hinkle

Categories     Dinner

Number Of Ingredients 13

3/4 cup Mayo of choice
2/3 cup Greek Yogurt of choice
2 tsp Adobo Chipotle Pepper Sauce OR 2 Adobo Chipotle Peppers ( feel free to add more for spice if you'd like after tasting!)
1/8 cup lime juice
1 tsp sweetener (honey, granulated cane sugar or granulated monk fruit sweetener works! )
2 cloves garlic minced
1/4 tsp salt
8 slices bacon cooked
6 slices mild cheddar cheese
1 1/2 cups rotissere chicken
1/4 cup thinly sliced red onion pieces about 2 inches long
8 slices french bread or sourdough
8 slices tomatoes

Steps:

  • Place mayo, greek yogurt, lime juice, Adobo Chipotle Pepper Sauce OR 2 Adobo Chipotle Peppers, honey, salt and garlic powder in immersion blender safe container. Immersion blend until smooth. Store in air tight container for up to a week!
  • Layer Easy Chipotle Mayo on 1 side of each piece of bread
  • On first piece of bread sprinkle thinly sliced red onions about (4-6) 2 inch pieces on top of the chipotle mayo, then 2 slices tomatoes on top of the red onions. After add the rotisserie chicken on top of the tomatoes(divide the 1 1/2 cups amongst the 4 sandwiches about 1/3-1/2 cup a sandwich) .
  • Second piece add 2 slices of bacon to the top of the chipotle mayo and then 1 1/3 pieces of cheddar cheese on top of that.
  • Place the second piece of bread on top of the first piece of bread, cook with the first piece of bread touching skillet first, then you will flip to cook with second piece of bread skillet down. By that time the cheese has melted already on top of the chicken, holding it into place.
  • On stove spray skillet with olive oil spray and cook for 4 minutes on each side or until golden brown & crispy the way you prefer! Works on the grill or panini press as well.
  • Repeat for all 4 & devour! Enjoy!!

Nutrition Facts : Calories 684 kcal, Carbohydrate 74 g, Protein 39 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 102 mg, Sodium 1294 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHIPOTLE CHICKEN SANDWICH



Chipotle Chicken Sandwich image

This chicken sandwich has a nice kick to it!

Provided by Chris Elmore

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 16

2 teaspoons olive oil
4 skinless, boneless chicken breast halves
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
½ teaspoon white sugar
salt and ground black pepper to taste
1 green onion, chopped
1 clove garlic, minced
½ teaspoon dried oregano
⅓ cup light mayonnaise
1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
1 ½ tablespoons chopped green onion
1 ½ tablespoons sweet pickle relish
8 slices sourdough bread
4 slices mozzarella cheese
1 cup torn lettuce

Steps:

  • Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
  • Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
  • Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
  • Toast sourdough bread slices.
  • Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g

CHIPOTLE CHICKEN CLUB SANDWICH



Chipotle Chicken Club Sandwich image

ROTISSERIE CHICKEN--This tasty twist on the conventional club sandwich comes alive when you stir smoky, spicy-hot chipotle peppers in adobo into your favorite mayonnaise. Look for these canned, smoked jalapeno peppers in the Mexican food section of the market. These delicious sandwiches are perfect for lunch or a light dinner. Two slices of bread instead of the traditional three makes them easy to eat without sacrificing a bit of flavor.

Provided by Jessi Leigh

Categories     Lunch/Snacks

Time 10m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
2 teaspoons finely chopped chipotle chiles in adobo (to taste)
2 medium garlic cloves, minced (about 1 teaspoon)
1/4 teaspoon freshly-squeezed lime juice
1 pinch salt
4 slices white bread, toasted
1/2 cup shredded chicken, I use a rotisserie chicken
6 slices bacon, cooked crisp
1 medium tomatoes, thinly sliced
2 crisp iceberg lettuce leaves

Steps:

  • MAKE THE SPREAD: Stir the ingredients together in a bowl.
  • MAKE THE SANDWICH: Coat each slice of toast with the chipotle spread, to taste. You may have some left over. Divide the chicken between two slices of toast, placing the slices in a single layer on top of the spread. Top with the bacon slices and a single layer of tomato slices. Cover with lettuce leaves and then the remaining slices of toast, spread side down.
  • Press the tops of the sandwiches down firmly. Using a serrated knife, cut through the sandwiches on the diagonal, then cut through on the diagonal in the opposite direction. Each sandwich will have 4 wedges. Place a toothpick in each of the wedges and serve.
  • Add a quick side salad to make a satisfying meal.

Nutrition Facts : Calories 593.4, Fat 33.3, SaturatedFat 7, Cholesterol 31.6, Sodium 1029.8, Carbohydrate 65.4, Fiber 11.1, Sugar 22.4, Protein 14.7

FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO



Fried Chicken Sandwiches with Chipotle Mayo image

Provided by Molly Yeh

Time 50m

Yield 4 sandwiches

Number Of Ingredients 15

1/2 cup mayonnaise
1 teaspoon chipotle in adobo sauce
4 cups cornflakes (about 3.9 ounces or 110 grams)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2/3 cup panko
1 tablespoon garlic salt
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 large eggs
4 small boneless, skinless chicken thighs (about 14 ounces or 397 grams total)
1/3 cup olive oil
8 slices white bread, crusts removed, lightly toasted
2 1/2 ounces iceberg lettuce, cut into shreds (about 1 cup)
12 bread-and-butter pickle chips

Steps:

  • Mix the mayonnaise and chipotle in adobo sauce in a small bowl until well combined. Refrigerate until ready to use.
  • Place the cornflakes in a large resealable plastic bag and use the back of a measuring cup to pound them into fine crumbs. Set up a standard breading station with three wide, deep plates (or pie plates). Mix the flour and 1 teaspoon salt in one plate. Add the cornflakes, panko, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon salt and a generous amount of freshly ground black pepper (I did 30 grinds) in the second plate and mix with a fork until well combined. Whisk the eggs together in the third plate.
  • Line one baking sheet with a wire rack and another baking sheet with paper towels. Place one chicken thigh between two pieces of plastic wrap and use the back of a measuring cup or a meat mallet to pound the thigh about 1/4-inch thick. Place on the wire rack and repeat with the remaining chicken thighs.
  • Using one hand for dry things and one hand for wet things, dredge one piece of chicken at a time in the flour, tapping off any excess. Dip into the eggs, then press into the cornflake mixture until evenly coated all over. Place back on the wire rack and repeat with the remaining three pieces.
  • Heat the olive oil in a large skillet over medium-high heat. Working in batches, add two pieces of chicken to the skillet and cook, flipping halfway through, until the crust is a deep golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheet and repeat with the remaining two pieces of chicken, making sure the oil stays hot.
  • To assemble the sandwiches, spread about 1 tablespoon of the chipotle mayonnaise on one side of each piece of toast. Top 4 pieces with the lettuce, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining slices of toast. Cut each sandwich in half and secure with a toothpick, if desired.

COPYCAT CHIPOTLE® CHICKEN



Copycat Chipotle® Chicken image

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 18h15m

Yield 8

Number Of Ingredients 11

1 ounce dried chipotle chile pepper
1 ounce dried ancho chile pepper
½ cup water
½ red onion, cut into small chunks
4 cloves garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 ½ pounds skinless, boneless chicken thighs

Steps:

  • Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
  • Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
  • Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
  • Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g

SLOW-COOKER CHICKEN CHIPOTLE SANDWICHES



Slow-Cooker Chicken Chipotle Sandwiches image

Chipotle chiles give this classic Mexican "torta" its spicy, smoky flavor, which is paired nicely with quick-pickled red onion, fresh queso and creamy avocado slices.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h25m

Yield 6

Number Of Ingredients 15

1/2 cup Muir Glen™ organic fire roasted crushed tomatoes (from 14.5-oz can)
2 chipotle chiles in adobo sauce, finely chopped
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
2 lb boneless skinless chicken thighs
1 cup water
1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 small red onion, thinly sliced (1 cup)
6 torta or hoagie rolls, split
1/2 cup crumbled queso fresco
1 avocado, sliced

Steps:

  • In small bowl, beat tomatoes, chipotle chiles, chili powder, cumin, 1 teaspoon salt and the pepper with whisk.
  • Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Pour tomato mixture over chicken. Cover; cook on High heat setting 3 hours or until chicken is tender.
  • Meanwhile, in small bowl, beat water, vinegar, sugar and 1 1/2 teaspoons salt with whisk until dissolved. Place onion in small bowl; pour vinegar mixture over onion. Let stand at room temperature 1 hour; drain.
  • In slow cooker, use two forks to shred chicken. Using slotted spoon, divide chicken among rolls. Top with a few of the red onion slices, a sprinkling of queso fresco and a few slices of avocado. Serve immediately.

Nutrition Facts : Calories 500, Carbohydrate 46 g, Cholesterol 155 mg, Fat 1, Fiber 4 g, Protein 41 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 9 g, TransFat 1/2 g

CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE



Chicken Sandwich With Chipotle Mayonnaise image

Make and share this Chicken Sandwich With Chipotle Mayonnaise recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
2 tablespoons cajun seasoning (or adjust to taste) or 2 tablespoons creole seasoning (or adjust to taste)
4 tablespoons butter, divided
1 medium onion, sliced
1 small red bell pepper, sliced
8 hamburger buns or 8 kaiser rolls, toasted is best
1 cup mayonnaise
1/4 cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 teaspoons chipotle peppers, in adobo (pureed)
1 teaspoon honey (optional)
1/2 teaspoon kosher salt

Steps:

  • Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
  • Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
  • To make chipotle mayonnaise, mix all mayonnaise ingredients together.
  • To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.

Nutrition Facts : Calories 361.1, Fat 18.2, SaturatedFat 5.8, Cholesterol 57.1, Sodium 604.2, Carbohydrate 30.9, Fiber 1.4, Sugar 5.7, Protein 18.3

CHIPOTLE'S CHICKEN RECIPE BY TASTY



Chipotle's Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 1 serving

Number Of Ingredients 5

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the chicken all over with salt and pepper.
  • Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown, 4 minutes per side.
  • Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  • Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  • Enjoy!

HACKED CHIPOTLE-CHICKEN-SALAD SANDWICHES



Hacked Chipotle-Chicken-Salad Sandwiches image

For this sublime chicken salad, we start the poached chicken in cold water so the meat stays silky. Our second trick is hacking (or loosely chopping) the meat, to create jagged shapes that grab onto one another and don't let go when mixed in a divine dressing of mayo, smoky chipotle, and fresh cilantro.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h10m

Number Of Ingredients 12

1 whole bone-in, skin-on chicken breast, split; or 2 breast halves (about 1 1/2 pounds total)
Kosher salt and freshly ground pepper
1 quart low-sodium chicken broth
1/3 cup mayonnaise
2 tablespoons minced chipotle in adobo
1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice (from 1 large lime)
1/3 cup finely chopped red onion
1/2 cup chopped fresh cilantro
4 large radishes, sliced into scant 1/4-inch-thick rounds (1/3 cup)
1 tablespoon distilled white vinegar
1 teaspoon sugar
Hawaiian buns or potato rolls; Little Gem, Boston, Bibb, or other crisp lettuce leaves; and sliced avocado, for serving

Steps:

  • Season chicken with salt; place in a saucepan just large enough to fit it snugly in a single layer. Add broth and enough water to cover chicken by 1 inch. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook at a bare simmer (tiny, sporadic bubbles slowly rising to the surface) until a thermometer inserted into thickest part of breast reads 160°F, 15 to 18 minutes. Transfer to a cutting board and let cool until slightly warm, about 30 minutes. Strain and reserve broth for another use.
  • Meanwhile, in a medium bowl, stir together mayonnaise, chipotle, lime zest, onion, and cilantro. In a small bowl, combine radishes, lime juice, vinegar, sugar, and a generous pinch of salt. Let stand, stirring a few times, 5 minutes. Drain radishes, reserving vinegar mixture.
  • Remove and discard skin and bones from chicken. Carve chicken against the grain into 1/2-inch slices. With a large, heavy knife (such as a cleaver or chef's knife), hack chicken into bite-size pieces with a brisk chopping motion. Transfer to bowl with mayonnaise mixture, along with 2 tablespoons reserved vinegar mixture; stir to combine and season with salt and pepper. Sandwich chicken salad in buns with lettuce, avocado, and pickled radishes; serve.

CHIPOTLE BBQ CHICKEN SANDWICHES



Chipotle BBQ Chicken Sandwiches image

These Chipotle BBQ Chicken Sandwiches for two look like bistro-style fare, but they can be ready to eat in just 10 minutes.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 2 servings

Number Of Ingredients 6

2 crusty onion rolls, split in half
3 oz. OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast
4 slices OSCAR MAYER Fully Cooked Bacon, crisped
1/2 cup prepared coleslaw
2 KRAFT Big Slice Sharp Cheddar Cheese Slices
2 Tbsp. KRAFT Sweet & Spicy Barbecue Sauce, heated

Steps:

  • Fill rolls with remaining ingredients to make 2 sandwiches.

Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g

CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO



Chipotle Chicken Sandwich with Bacon and Avocado image

This simple sandwich packs a ton of flavor without taking a lot of effort. The spicy chipotle mayonnaise adds a soft smoky heat to the chicken, and helps the buns get a deep crispness while they toast.

Yield 4 servings

Number Of Ingredients 9

2 cups shredded chicken, packed (great use for leftover roast chicken)
⅓ cup Hellmann's® Organic Spicy Chipotle Mayonnaise, plus more for toasting the buns
½ teaspoon kosher salt
4 large soft potato rolls
1 ripe avocado, peeled and sliced
¼ large sweet onion, thinly sliced
½ cup sweet pickled peppers
6 slices crispy bacon
2 cups spring greens, lightly packed

Steps:

  • In a medium bowl, mix together the shredded chicken, Hellmann's® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
  • Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Hellmann's® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
  • To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.

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From somethingaboutsandwiches.com


CHIPOTLE CHICKEN AVOCADO MELT {PANERA COPYCAT} - THE GIRL ON BLOOR
2020-05-11 Assemble the sandwich, starting by spreading a layer of chipotle mayo on the bread. Then add the chicken, roasted red pepper, avocado, cheese, and top piece of bread. Place the skillet over medium heat, cover with a lid, and cook until cheese has melted. Repeat to make a full-size sandwich. Now you’re ready to eat!
From thegirlonbloor.com


EASY PULLED CHIPOTLE CHICKEN SANDWICH ON A PREZEL BUN | MANDY …
Drain onto a paper towel. Using leftover bacon grease or olive oil, saute bell peppers, once garlic clove, 1/2 tsp dried herbs and a pinch of salt and pepper. Cook for about 10 mins, or until soft. Next, mix the mayo, zest of one lime and chopped chipotle pepper. Now, toast buns in the oven for about 5 mins, or until lightly golden.
From mandyolive.com


HONEY CHIPOTLE FRIED CHICKEN SANDWICH - BUTTER BE READY
2022-02-23 Pat the chicken dry with paper towels. Then season the chicken with 1 teaspoon each of kosher salt and garlic powder, then 1/2 teaspoon each of ground white pepper, onion powder and smoked paprika. Place the chicken inside of a large bowl and cover with the buttermilk and pickle juice, if using.
From butterbeready.com


CHIPOTLE CHICKEN PANINI (PANERA BREAD COPYCAT) - SWEET TEA
2018-02-08 Season chicken breasts with salt and pepper. In a saute pan, heat oil over medium high heat. Cook chicken breasts, 3 minutes on both sides, or until chicken is cooked through. Set aside on a plate to rest for 3-5 minutes. Slice the cooked chicken breasts width-wise to prep for the sandwiches. Preheat your panini press to medium high heat.
From sweetteaandthyme.com


CHIPOTLE STYLE CHICKEN - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 244188 › copycat-chipotle-chicken. All information about healthy recipes and cooking tips
From therecipes.info


CHIPOTLE CHICKEN SANDWICH BY OWEN.HAN | QUICK & EASY RECIPE
Add the cheese to the top of the chicken breast. Add a splash of water to the pan and cover with a lid until the cheese is fully melted. Step 4. Prepare the chipotle mayo. In a small bowl, mix together chipotle chili in adobo, mayonnaise, lime juice and smoked paprika. Set aside. Step 5. Make the sandwich. On one piece of bread, add diced ...
From thefeedfeed.com


CHIPOTLE CHICKEN SANDWICH RECIPE FROM FRUTTA SI
Reduce the heat a little to allow the chicken to cook through and pop a lid on to catch all the steam. After around 10 minutes the chicken will be cooked. Turn off the heat, shred the chicken off the bone and stir in the delicious chipotle marinade in the pan. Stir through the coriander and taste. Adjust with salt and more honey to balance the ...
From marchefruttasi.com


CHIPOTLE CHICKEN AVOCADO SANDWICH – LIKING OUR LOVE
2020-09-03 1) Prep the ingredients for the sandwich. First, finely dice the red bell pepper and add to a frying pan along with 1 teaspoon of olive oil. Sauté over medium heat for 5-7 minutes to soften the peppers, stirring frequently.
From likingourlove.com


CHICKEN CHIPOTLE SANDWICH RECIPE - THERESCIPES.INFO
Chipotle Chicken Sandwich Recipe | Allrecipes best www.allrecipes.com. Transfer chicken breasts to a plate and keep warm. Step 3 Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
From therecipes.info


CHIPOTLE CHICKEN SANDWICH WITH AVOCADO - THE WASHINGTON POST
2021-09-28 Amidor’s other tip: To up the heat level, increase the chipotle powder and smoked paprika by 1 teaspoon total. To make a milder sandwich, cut back on the two spices by 1 teaspoon total. Use the ...
From washingtonpost.com


SLOW COOKER ROOT BEER CHICKEN - RESTLESS CHIPOTLE
2022-05-10 This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Place the seasoned chicken in the bottom of the crockpot. Whisk the ingredients for the sauce. Cook the sauce-covered chicken …
From restlesschipotle.com


CHIPOTLE CHICKEN TORTILLA POCKETS - OLD EL PASO
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add chicken taco seasoning mix, chipotle chile powder and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened. Stuff tortilla pockets with chicken filling.
From oldelpaso.com


SMOKY CHIPOTLE CHICKEN SANDWICHES RECIPE | COLESLAW DRESSING
2018-06-28 Directions. For the slaw, toss together the cabbage, carrots and dressing. Set aside. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and garlic, and cook, stirring often, until onion is translucent, about 3 minutes. Whisk in chipotle chile, bay leaf, barbecue sauce, vinegar, and ½ cup water. Bring to a boil.
From litehousefoods.com


CHIPOTLE CHICKEN SANDWICH RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Chipotle Chicken Sandwich Recipe are provided here for you to discover and enjoy ... Lemon Chicken Thighs Recipes Easy Easy No Fail Blondies Recipe Dessert Recipes. Arizona Dessert Recipes Alaska State Dessert 25 Easy Canadian Desserts Alaska Dessert Recipes With Pictures Flaming Dessert Recipes Flaming Desserts …
From recipeshappy.com


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Top Asked Questions

How do you make a Chipotle sandwich?
Directions. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish. Toast sourdough bread slices. Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
How do you cook with chipotle sauce?
Combine the chipotle sauce ingredients and set the mixture aside. Spread 1 teaspoon of the chipotle sauce over each slice of bread. Top with 1 slice bacon, chicken breast pieces, sliced tomatoes, and cheese.
How do you make a honey Chipotle Chicken slaw sandwich?
Coat the fried chicken in the honey chipotle sauce. Then serve on lightly toasted brioche buns, pile the slaw on top along with pickle chips, if desired…then enjoy your fried chicken sandwich! Prep ahead! This entire recipe is a breeze once you prep ahead. I highly recommend making both the honey chipotle sauce as well as the slaw in advance.
How do you make chicken tacos with chipotle chile powder?
In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder. Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat.

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