CHIPOTLE CHICKEN & SLAW
Enjoy our hot and spicy chicken drumsticks with homemade slaw on the side for a healthy and low calorie supper. Serve with steamed corn on the cob
Provided by Esther Clark
Categories Dinner, Supper
Time 1h5m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium
CHIPOTLE CHICKEN
Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.
Provided by Bethany Gorski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Yield 4
Number Of Ingredients 7
Steps:
- Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
- Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
- Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g
HONEY-CHIPOTLE CHICKEN PASTA SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl.
- Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives.
- Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy.
CHIPOTLE CHICKEN SALAD
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
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
CHIPOTLE CHICKEN SALAD
This is from epicurious and it's simply fabulous! Super easy as it starts with a store bought cooked chicken.
Provided by Annacia
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
- Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
- Cut avocado into 1/2-inch cubes, without cutting through peel.
- Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.
Nutrition Facts : Calories 447.3, Fat 33.3, SaturatedFat 5.7, Cholesterol 52.2, Sodium 441.4, Carbohydrate 20.6, Fiber 7.3, Sugar 2.6, Protein 19.8
CHIPOTLE CHICKEN RECIPE (COPYCAT)
Chipotle Chicken Recipe (Copycat) captures the exact Chipotle flavors for you at home with the chili, garlic, cumin and vinegar notes without leaving home!
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Pound the chicken to an even thickness, about a half inch thick.
- Add all the ingredients together (save 2 tablespoons of oil) in a large ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours.
- Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through then chop roughly.
- Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally.
Nutrition Facts : Calories 261 kcal, Carbohydrate 1 g, Protein 24 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 531 mg, ServingSize 1 serving
CHIPOTLE CHICKEN SALAD
This salad is a hearty...Creamy...Chipotle....Chicken...delish. You could substitute sliced beef for the chicken if you prefer. ENJOY :)
Provided by Queen uh Cuisine
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the salad dressing:.
- Mash the garlic and salt to a paste with the side of a chefs knife.
- In medium bowl, wisk together the garlic and the rest of the ingredients for the dressing, using 1/4 cup of the buttermilk.
- If the dressing is too thick, thin with a couple tablespoons of buttermilk.
- Can be stored in the refrigerator for up to 3 weeks.
- For the salad:.
- Remove the chicken from the bone and cut into bite sized pieces, set aside.
- Place the salad greens in large bowl.
- Add the chopped tomatoes, avocado, jicama, cheddar cheese and chicken.
- Toss gently with dressing (refrigerate leftover dressing).
- Plate salads and garnish with lime wedges and sprinkle with cheddar cheese.
Nutrition Facts : Calories 767.4, Fat 51.5, SaturatedFat 16.2, Cholesterol 179, Sodium 581.2, Carbohydrate 24.7, Fiber 7.6, Sugar 7.6, Protein 53.5
CHIPOTLE CHICKEN MEXICAN STREET CORN SALAD
This Chipotle Chicken Mexican Street Corn Salad is a celebration of summer corn at it's peak!
Provided by Kari
Time 50m
Number Of Ingredients 26
Steps:
- For the chipotle chicken, combine the chipotle chili powder, onion powder, cumin, and coconut aminos until combined. Add the chicken thighs/breasts and turn to coat them completely. Place a lid on the container, and refrigerate for at least 1 hour, but overnight is more flavorful.
- When you're ready to make the salad, preheat the grill over medium high heat until a temperature between 400-450ºF is reached. Place the ears of corn on the grill and turn every couple of minutes as the sides begin to char. You're looking for a nice dark brown, almost but not black color to be appearing on some of the kernels before you rotate the ear of corn. This whole process takes about 6-8 minutes.
- When the corn is done, remove the ears from the grill, and set them aside to cool a bit. Meanwhile turn the grill down to medium to maintain a temperature of around 350ºF. Grill the chicken, 6-8 minutes per side for your averaged sized chicken thighs, and around 8-12 minutes per side for chicken breasts, (chicken always varies in cooking time because they're never the same size).
- While the chicken grills, add all the ingredients for the street corn salad into a bowl, except for the corn. When the grilled corn is cool enough to handle, stand 1 ear at a time on the cutting board on the flat end. Use a sharp knife to cut the kernels away from the cob, being careful not to cut too deeply into the cob which is tough. Add the kernels to the salad. Mix to combine, taste test and adjust the salt as necessary, and set it aside.
- When the chicken is done, remove it from the grill and set it aside while you finish making the salad.
- In a large serving bowl, add in the romaine, cherry tomatoes, avocado, and optional jalapeno and Cojita cheese.
- To make the cilantro dressing add the cilantro, garlic, and lime juice to the blender. Blend starting on low and working up to speeds 3-4 on a Vitamix. When the mixture is still chunky, start adding in the avocado oil in a thin steady stream with the blender running. Keep blending until all the oil has been added, and the dressing is emulsified. Add sea salt to taste, and blend again just to combine.
- When the chicken has cooled a bit, cut it into strips or bite sized pieces, and add it to the serving bowl. From here you can serve it all separately, or add the street corn salad and cilantro dressing to the serving bowl, and toss before serving.
CHIPOTLE CHICKEN TACO SALAD
Make and share this Chipotle Chicken Taco Salad recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dressing: Combine first 7 ingredients, stirring well.
- Salad: Combine lettuce and remaining ingredients in a large bowl.
- Drizzle dressing over salad; toss gently to coat.
- Serve immediately.
Nutrition Facts : Calories 405.1, Fat 10.8, SaturatedFat 3.9, Cholesterol 72.9, Sodium 260.3, Carbohydrate 47, Fiber 12.1, Sugar 6, Protein 34
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.
CREAMY CHIPOTLE CHICKEN SALAD
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
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
MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)
This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Easy and so tasty!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 31
Steps:
- Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
- Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
- Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
- Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
- Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.
Nutrition Facts : Calories 496 kcal, Carbohydrate 12 g, Protein 37 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 1168 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
CHIPOTLE CHICKEN MANGO SALAD
Provided by Food Network
Time 15m
Yield 2 as entree salad, 4 as side salad
Number Of Ingredients 9
Steps:
- Toss the lettuce, chicken, cheese and mango in a large bowl. In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing. Pour dressing over salad and garnish with sliced almonds.
CHIPOTLE CHICKEN SALAD TACOS
Make and share this Chipotle Chicken Salad Tacos recipe from Food.com.
Provided by Kirstin in the Couv
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
- Season generously with salt, usually about a generous 1/4 teaspoon.
- Add the cabbage, carrot, onion, cilantro and chicken.
- Toss everything together and let stand for 15 minutes.
- Taste and season with additional salt if necessary.
- Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
- Serve with warm tortillas.
Nutrition Facts : Calories 521.7, Fat 32.4, SaturatedFat 5.1, Cholesterol 39.4, Sodium 91.8, Carbohydrate 42, Fiber 9.4, Sugar 3.8, Protein 18.9
CHIPOTLE CHICKEN SALAD
Steps:
- Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
- Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
- Cut avocado into 1/2-inch cubes, without cutting through peel.
- Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.
SMOKY CHIPOTLE CHICKEN SALAD
Steps:
- In a large bowl combine the mayonnaise, vinegar, pureed chipotles, thyme, salt, and pepper. Stir in the celery, onions, pepper, and chicken until the chicken salad is well combined. Serve chilled.
- Place the chicken and add-ins in a pot: Arrange the chicken in a single layer on the bottom of the pot. It's fine if they overlap a little, but they cook more evenly if they are in a single layer. Scatter the salt and seasonings over top.
- Cover the chicken with water: If using wine, pour this over the chicken first. Pour in enough cool water to cover the chicken by an inch or so.
- Bring the water to a boil: Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil. You'll see some white scummy foam collecting on the surface as the water comes to a boil-if you'll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it's fine to leave it.
- Reduce to a simmer, cover, and cook: As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Begin checking the chicken after 8 minutes: it is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165 F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat.
- Remove from the poaching liquid: Remove the chicken from the poaching liquid and place it on a cutting board.
Nutrition Facts : Calories 263 kcal, Carbohydrate 5 g, Cholesterol 80 mg, Fiber 1 g, Protein 26 g, SaturatedFat 3 g, Sodium 237 mg, Sugar 3 g, Fat 15 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
CHIPOTLE CHICKEN TACO SALAD
Categories Salad Chicken Leafy Green Low Carb Quick & Easy Low Cal Dinner Lunch Healthy
Yield 4
Number Of Ingredients 16
Steps:
- To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
More about "chipotle chicken salad food"
CHOPPED CHICKEN CHIPOTLE SALAD - A HEALTHY DINNER …
From allshecooks.com
5/5 (1)Total Time 25 minsCategory SaladCalories 1017 per serving
- Prepare chicken by cooking in skillet on stove in 1 tablespoon of olive oil over medium low heat until done. Alternatively, cook chicken on grill.
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From muybuenocookbook.com
5/5 (1)Total Time 27 minsCategory Appetizer, Main CourseCalories 602 per serving
- Combine the oil, chipotles, garlic powder, oregano, and black pepper in a small bowl. Place the chicken in a large zip-top bag and add the marinade. Zip the bag and mix the chicken into the marinade to coat. Place in the fridge and let in marinade for at least 1 hour and up to 8 hours.
- Combine all the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed. The dressing will keep in an airtight container in the fridge for up to 5 days.
- Arrange the greens on a large platter and top with bacon, strawberries, corn, avocado, and grilled chicken and season with salt and pepper. Toss with the vinaigrette and serve.
SOUTHWEST CHICKEN SALAD WITH CHIPOTLE ... - GIRL HEART FOOD®
From girlheartfood.com
Ratings 19Estimated Reading Time 5 minsCategory Lunch, Main Course, SaladTotal Time 10 mins
- Distribute lettuce between two bowls. Top with cooked chicken, bell pepper, black beans, grape tomatoes, corn kernels, avocado and tortilla chips, distributing equally between bowls.
- Place all ingredients into a mini food processor and process until smooth. If you don't have a food processor, finely chop chipotle peppers and whisk in a bowl with remaining ingredients until smooth.
CHIPOTLE CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 215 per servingTotal Time 40 mins
- Preheat oven to 350ºF. Place chicken on a rimmed, foil-lined baking sheet and surround with red onion wedges. Drizzle with olive oil and sprinkle lightly with salt and pepper. Bake 20 minutes, until onions are softened and chicken is cooked through (cut to test). Let cool 10 minutes on baking sheet, then transfer chicken to cutting board and cut into half-inch cubes. Coarsely chop onion. Transfer chicken and onion to a large bowl and let cool to room temperature. Stir in roasted peppers.
- In a small bowl, combine sour cream, mayonnaise, chipotles, adobo sauce and lime juice; stir to combine. Pour dressing over chicken mixture and toss to coat evenly. Sprinkle salad with cilantro and serve.
CHIPOTLE CHICKEN & BEANS RICE SALAD BOWLS
From wholeandheavenlyoven.com
5/5 (1)Estimated Reading Time 2 minsServings 6Total Time 30 mins
- Make the chicken and beans: In a large skillet over medium high heat, heat oil until shimmery. Sauté chicken, onion, garlic, pepper, and chipotle until chicken is cooked and veggies are tender. Stir in spices and beans and season with salt and pepper to taste. Keep warm.
- Make the salad: Arrange cooked rice and lettuce in serving bowls. Top with tomatoes, avocado, and warm chicken and beans. Serve immediately and enjoy!
CHIPLOTE CHICKEN SALAD - IT IS A KEEPER
From itisakeeper.com
Cuisine AmericanTotal Time 10 minsCategory LunchCalories 257 per serving
- In a blender or food processor mix mayonnaise, sour cream, and 1/2 to a whole can of the chipotle peppers (the amount of peppers depends on your personal taste and how spicy you want it to be) and blend until smooth.
RECIPE: CHIPOTLE CHICKEN SALAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4-6Calories 360 per servingTotal Time 10 mins
- Pull chicken meat into shreds with your fingers, discarding skin and bones. You should have about 4 cups of chicken.
CHIPOTLE CHICKEN SALAD - 101 COOKING FOR TWO
From 101cookingfortwo.com
5/5 (1)Total Time 40 minsCategory SaladCalories 659 per serving
- Start by making Chipotle Season or you may use what you have. And preheat oven to 350° convection or 375° conventional.
- Trim and pat dry two skinless boneless chicken breasts. Give them a nice sprinkle of the Chipotle seasoning.
- Heat 2 teaspoons oil in an oven-safe pan over medium-high heat. I used 10-inch cast iron. When the oil is hot sear both sides of the chicken breast for about 2-3 minutes each.
- Place in the oven and bake until internal temperature of 165°. About 25 minutes for me but your time may vary some by the thickness of the chicken and your oven.
CHIPOTLE CHICKEN CAESAR SALAD | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
4/5 (1)Estimated Reading Time 3 minsServings 2Total Time 20 mins
- For the dressing place all ingredients except the olive oil into the blender and blend until smooth. With the blender running, slowly drizzle the olive oil into the blender, increasing the speed until completely emulsified (speed 5 on a Vita Mix).
- You can toss all ingredients together and serve. Or, for a fancier presentation, toss the lettuce and dressing together until combined. Transfer the dressed lettuce into your serving bowl or onto plates. Scatter the pine nuts, parmesan, and sliced or diced chicken over the top of the salad. Serve immediately.
CHIPOTLE CHICKEN SALAD - FRAMED COOKS
From framedcooks.com
Cuisine Tex-MexTotal Time 15 minsCategory DinnerCalories 337 per serving
- Combine all salad ingredients and toss. Drizzle dressing over salad little by little and toss again, tasting as you go to make sure you have the right amount of dressing for your taste.
CHIPOTLE CHICKEN SALAD - PALEOMG
From paleomg.com
4.9/5 (21)Estimated Reading Time 4 mins
- Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
- Eat up, however you’d like. In lettuce, with a fork. Or a spoon. Anything goes with chicken salad and 30 second mayo.
CHIPOTLE CHICKEN SALAD WITH AVOCADO - FOX VALLEY FOODIE
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5/5 (1)Total Time 30 minsCategory EntreeCalories 519 per serving
MEXICAN CHIPOTLE CHICKEN CAESAR SALAD - GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
Cuisine MexicanCategory DinnerServings 6Total Time 40 mins
- For the chicken mix together the spices with just enough olive oil to make a paste before tossing the mixture with the chicken breasts until they’re thoroughly coated. The purpose of the olive oil is only to make the spices easier to combine with the chicken. You can leave it out, and just use spices but it’s harder to get the chicken coated evenly.
- Place the seasoned chicken on the grill and grill for 8-10 minutes per side, or until the chicken is no longer pink in the center. I had 2 chicken breasts weighing 1 pound and it took 20 minutes to cook.
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