Creamy Chicken Chipotle Salad Recipes

CREAMY CHIPOTLE CHICKEN

Creamy Chipotle Chicken image

A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.

Provided by tnahinu

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 6h15m

Yield 4

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
¼ cup melted butter
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, cut into cubes
3 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers

Steps:

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g

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

Ingredients

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

CREAMY CHIPOTLE CHICKEN SALAD

Creamy Chipotle Chicken Salad image

A creamy, tasty chicken salad--but with a bite!!! A simple, but delicious way to put a new spin on chicken salad! A must for Mexican food lovers, although it really wouldn't be classified as "Mexican food." My boyfriend is Mexican & he made this for me. I fell in love all over again!!!

Provided by monlyn75

Categories Spreads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 -5 boneless skinless chicken breasts
1 vidalia onion, diced
1/2 cup mayonnaise
1/2 cup sour cream
chipotle chile in adobo (canned)
salt
pepper

Steps:

Cook chicken breasts in water with salt & pepper until very tender.
Shred chicken & put in medium sized bowl. Put the diced onion in with chicken. Set aside.
In a blender or food processor mix mayonnaise, sour cream, and between 3/4 to the whole can of chipotle peppers until well blended & smooth. The amount of peppers depend, of course, on taste.
Add mayonnaise mixture to shredded chicken & onion. Mix well. If you like more moisture in a "salad" type dish add more mayo and sour cream in equal parts to get the consistency you like.
Serve with Low-carb bread, pork rinds, or by itself. This will surely help you drink a healthier amount of water! But don't be afraid, not super hot.

Nutrition Facts : Calories 134, Fat 5.8, SaturatedFat 2.7, Cholesterol 60.3, Sodium 107.3, Carbohydrate 2.3, Fiber 0.3, Sugar 1.4, Protein 17.3

CREAMY CHICKEN CHIPOTLE SALAD

Creamy Chicken Chipotle Salad image

Categories Salad Sauce Chicken Side Vegetarian

Yield serves 4 to 6

Number Of Ingredients 10

Ingredients

1 pound (about 3) skinless, boneless chicken breasts
Olive oil
Salt and black pepper
1/2 cup Chipotle Chile Sauce (page 94)
1 head bibb lettuce, ripped into small pieces
1 pint cherry tomatoes, quartered
1 avocado, pitted and chopped (see Cooking Notes, page 10)
2 tablespoons cilantro leaves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

Grill the Chicken
Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat. Lightly oil the grates or cooking grid. Season the chicken breasts on both sides with salt and pepper. Grill until cooked through, about 5 minutes on each side. Remove the chicken from the heat and allow to cool.
Toss the Chicken with the Sauce
Once the chicken is cool enough to handle, roughly chop it into bite-size chunks and lightly toss it with the chipotle sauce until the chicken is well smothered. You can add as much or as little as you like; you may not use all the sauce. Save any leftover sauce and serve it alongside the salad.
Prepare the Salad
In a large mixing bowl, toss together the lettuce, tomatoes, avocado, and 1 tablespoon of the cilantro leaves. Pour in the oil and vinegar and toss well.
Garnish and Serve
Spoon the salad onto a serving platter and top with the chicken. Garnish by sprinkling the remaining 1 tablespoon cilantro over the chicken. Serve any leftover chipotle sauce in a small bowl on the side.
Cooking Notes
INGREDIENTS
Chicken
While the recipe uses grilled chicken breast, feel free to use any type of leftover chicken you have on hand or substitute with store-bought rotisserie chicken.
You may want to make extra chicken because once it's tossed with the chipotle sauce it can be eaten in sandwiches or with crackers.
Vegetarian Option
For a meatless alternative, substitute garbanzo beans for the chicken, tossing the beans with the chipotle sauce and cilantro leaves.
ADVANCE PREPARATION
The chicken can be cooked and tossed with the chipotle sauce a day or two in advance and refrigerated in an airtight container.

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

Ingredients

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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