Chipotle Chicken Slaw Recipes

CHIPOTLE SLAW

Steps:

• Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
• Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.

PULLED CHIPOTLE CHICKEN WITH CILANTRO SLAW

Steps:

• Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.
• Add cabbage; mix well. Cover and refrigerate for 20 minutes.
• Heat oil in large skillet over medium-high heat.
• Add onion; cook for 4 to 6 minutes, or until onion is translucent.
• Add garlic; cook for 1 minute.
• Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.
• Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.

CHIPOTLE CHICKEN & SLAW

Steps:

• Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
• Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.
• Serve the drumsticks with the slaw and steamed corn, if you like.

CHIPOTLE COLESLAW

Steps:

• Combine red cabbage, cabbage, carrot, mayonnaise, sour cream, chipotle chiles, adobo sauce, cilantro, lime juice, salt, and pepper in a bowl and mix thoroughly. Let sit for at least 1 hour before serving.

KICKIN' CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW

Steps:

• Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
• Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
• Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
• Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
• Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
• Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
• Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.

CHIPOTLE CHICKEN SANDWICH

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.

CHIPOTLE CHICKEN TENDERS WITH CUCUMBER SLAW

Steps:

• SLAW: Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour.
• Squeeze remaining moisture out of cucumbers, discard all liquid, and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.
• CHICKEN, ETC.: Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
• Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
• Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
• Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
• Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
• Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.

SMOKY CHIPOTLE COLESLAW

Steps:

• Prepare dressing:.
• In a medium bowl, stir the dressing ingredients together.
• In a large bowl, toss the cabbages, green onion, 3/4 cup cilantro or parsley.
• Pour the dressing over the salad, toss well and chill at least 30 minutes and up to 4 hours.
• Before serving, taste and add more salt if desired.
• Scatter remaining 1/4 cup cilantro(or parsley) over the top. Enjoy!