SOUTHWESTERN CHICKEN SALAD WITH CHIPOTLE CHILES
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
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.
SOUTHWEST CHIPOTLE CHICKEN SALAD
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
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.
SOUTHWEST CHICKEN SALAD
My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 cups.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.
Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
SOUTHWEST CHICKEN SALAD BENTO BOX
Bring the flavor of the Southwest to chicken salad! It is the perfect way to spice up your bento box. Finish off with Allrecipes' Urban Legend Chocolate Chip Cookies.
Provided by My Hot Southern Mess
Categories Salad
Time 20m
Yield 3
Number Of Ingredients 12
Steps:
- Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
- Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.
Nutrition Facts : Calories 946.7 calories, Carbohydrate 46 g, Cholesterol 114.2 mg, Fat 69 g, Fiber 7.2 g, Protein 35.8 g, SaturatedFat 14.7 g, Sodium 1284.6 mg, Sugar 6.6 g
SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING
I strongly suggest to make the dressing up to 24 hours in advance to blend flavors, also you can grill the chicken a day in advance and refrigerate. If you are not a black bean lover then you can omit them and use corn niblets, adjust the dressing ingredients to taste :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
- Grill over medium-high heat about 6 minutes per side (or you may broil).
- Allow to cool then slice into strips; set aside.
- For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
- Place the lettuce in a large glass bowl, add in black beans; toss to mix.
- Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
- Drizzle the dressing over the salad or serve dressing on the side.
- Delicious!
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