Chipotle Southwest Salad Recipes

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

Ingredients

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.

SIMPLE SOUTHWEST SALAD WITH CREAMY CHIPOTLE DRESSING

Simple Southwest Salad with Creamy Chipotle Dressing image

This Simple Southwest Salad is a perfect light lunch! You'll be addicted to the creamy (yet light!) chipotle dressing!

Provided by Casey Rooney

Categories Dinner lunch Salad Side Dish

Time 15m

Number Of Ingredients 5

Ingredients

6 cups romaine lettuce
1 cup frozen corn (canned works too!)
1 pint cherry tomatoes, halved
1/4 cup pepitas (See Note 1)
1/2 cup Creamy Chipotle Dressing (Recipe Linked Here)

Steps:

To a large bowl, add all salad ingredients.
Toss with Creamy Chipotle Dressing (see recipe link above) serve immediately.

Nutrition Facts : ServingSize 2 cups, Calories 238 kcal, Carbohydrate 26.1 g, Protein 4.8 g, Fat 14.6 g, SaturatedFat 2.3 g, Cholesterol 8 mg, Sodium 516 mg, Fiber 3 g, Sugar 10.7 g

SOUTHWESTERN CHICKEN SALAD WITH CHIPOTLE CHILES

Southwestern Chicken Salad With Chipotle Chiles image

Chipotles add heat and smokiness to this dish, which can be served as a salad or used to fill corn tortillas for soft tacos. The radishes give a fresh crunch and the avocado gives a cool creaminess.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 40m

Yield Serves four to six

Number Of Ingredients 23

Ingredients

1 whole chicken breast on the bone, skinned and split, or 2 boneless, skinless chicken breasts, 1 1/3 to 1 1/2 pounds
2 1/2 quarts water
1 onion, quartered
2 garlic cloves, peeled and crushed
1/2 teaspoon dried thyme or oregano, or a combination
Salt to taste 1 to 1 1/2 teaspoons
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar or cider vinegar
Salt
freshly ground pepper to taste
1 small or medium garlic clove, minced
1 scant teaspoon cumin seeds, toasted and coarsely ground
1/4 cup extra virgin olive oil
1/4 cup buttermilk
2 to 4 tablespoons chicken stock from poaching the chicken breasts, as needed
1 whole chicken breast or 2 large boneless skinless breasts, poached and shredded about 4 cups shredded chicken
Salt
freshly ground pepper
4 large radishes, diced, plus 2 radishes, sliced
1/4 cup chopped fresh cilantro
2 to 3 chipotle chiles en adobo, rinsed, seeded and cut into thin strips
8 romaine lettuce leaves, cut crosswise into wide strips
1 small avocado, sliced

Steps:

Combine the water, the quartered onion and the whole crushed garlic cloves in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises, and then add the dried herbs. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through. (Cut one in half; the meat should not be pink.) Add salt to taste. Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain, and the meat comes apart naturally. You should have about 4 cups of shredded chicken. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers.
Mix together the ingredients for the dressing.
Place the shredded chicken in a large bowl and season to taste with salt and pepper. Toss with the diced radishes, cilantro, chipotles and all but 2 tablespoons of the dressing.
Toss the romaine lettuce with the remaining dressing, and arrange on a platter. Top with the salad. Garnish the top of the salad with the sliced radishes and the sliced avocado, and serve.

SUBWAY'S CHIPOTLE SOUTHWEST SAUCE

Subway's Chipotle Southwest Sauce image

Make and share this Subway's Chipotle Southwest Sauce recipe from Food.com.

Provided by acid.

Categories Sauces

Time 10m

Yield 1 1/4 cups, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
1/2 ounce Dijon mustard
1/2 ounce freshly squeezed lime juice
1 ounce chipotle chile in adobo, pureed
1/4 ounce fresh garlic, minced
salt, to taste

Steps:

Combine mayonnaise, mustard, lime juice, chipotle and garlic.
Add salt to taste.
Cover and chill before sandwich preparation, or before using as a salad dressing.

Nutrition Facts : Calories 78.4, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 152.8, Carbohydrate 5, Fiber 0.1, Sugar 1.3, Protein 0.3

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