Chipotle Grilled Chicken With Avocado Salsa Food

GRILLED AVOCADO WITH SALSA

Steps:

• Preheat a grill on medium heat to 425 degrees F.
• Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds.
• Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve.

CHIPOTLE CHICKEN BOWL WITH AVOCADO SALSA

Steps:

• Add the chicken breasts to a large plastic bag with the chipotle vinaigrette, allow to marinate for at least 1 hour, or up to 8 hours.
• Before grilling the chicken, prepare the chunky avocado salsa using the recipe link provided above.
• Place in the refrigerator until ready to use.
• Remove the chicken from the marinade and place on a grill preheated to medium high heat.
• Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
• Remove from the grill, loosely cover with foil and let rest for 5-10 minutes.
• Add the olive oil to a large skillet on the stove over medium high heat.
• Add the zucchini noodles and saute for 3-5 minutes.
• Divide the zucchini noodles between two bowls.
• Slice the chicken and add it to each bowl.
• Top the chicken with the chunky avocado salsa.

CHICKEN TACOS WITH AVOCADO SALSA

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

GRILLED CHICKEN WITH CHIPOTLE-AVOCADO SALSA

Steps:

• Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
• When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
• Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a large bowl, whisk all the ingredients for the marinade and set aside.
• Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
• Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

CHIPOTLE GRILLED CHICKEN BREAST

Steps:

• Combine 1 to 5 chipotle peppers with their sauce, onion, garlic, olive oil, juice of 1 lime, cumin, oregano, and salt in a food processor. Blend until smooth, adding water as needed if too thick. Reserve a small amount of marinade mixture to serve with grilled chicken.
• Combine chicken with marinade in a plastic storage bag. Refrigerate for 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard excess.
• Place chicken breasts on the preheated grill and cook until no longer pink in the center and juices run clear, about 8 minutes per side, being careful not to overcook.
• Remove chicken from the grill and transfer to a plate. Squeeze juice of remaining lime onto chicken and garnish with cilantro. Serve with reserved marinade mixture.

CHIPOTLE FLANK STEAK WITH AVOCADO SALSA RECIPE

Steps:

• Add steak to a large ziplock bag with oil, lime juice, rice vinegar, cilantro, adobo sauce, chipotle peppers, salt, and black pepper. Turn the steak to coat in the marinade evenly. Let side in the refrigerator for at least 1 hour, up to overnight. Heat grill (or grill pan) to medium-high heat. Remove steak from marinade and grill until desired doneness. I recommend about 4 to 5 minutes per side for medium rare. Remove steak from heat and let rest 15 minutes before slicing. While the steak is resting, add all ingredients for avocado salsa to a food processor or blender. Pulse until combined. Serve steak immediately with avocado salsa.

CHUNKY AVOCADO SALSA

Steps:

• In a large bowl, gently combine the diced avocado, cherry tomatoes, diced red onion and minced jalapenos.
• Add the lime juice, cilantro and salt, gently stir to combine.
• Serve immediately or cover tightly and place in the refrigerator until ready to serve.

CHIPOTLE CHICKEN TOSTADAS WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Make the pineapple salsa: in a medium bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve, up to 5 days.
• Make the chicken: in a large skillet, heat the avocado oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper.
• Cook the chicken, breaking up the meat with the back of a spoon until it is brown, about 7 minutes. Drain off any excess fat from the pan, if necessary.
• Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Continue to cook for about 2 more minutes.
• Remove from heat and cover to keep warm until ready to serve.
• To assemble: place the tortillas in a single layer on the prepared baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake for 8 to 10 minutes, or until golden brown and crisp.
• Carefully spread the mashed avocado on top of each crisp tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and a sprinkle of cilantro.

GRILLED TUNA WITH CHIPOTLE PONZU AND AVOCADO SALSA

Steps:

• PREPARE PONZU:.
• Place all the ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
• PREPARE SALSA:.
• Gently combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
• PREPARE FISH:.
• Sprinkle fish with salt.
• Heat a large nonstick grill pan over medium-high heat.
• Coat pan with cooking spray.
• Add fish; cook 3 minutes on each side or until desired degree of doneness.
• Cut each tuna steak diagonally across the grain into thin slices.
• Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
• Enjoy!

CHIPOTLE GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chickens with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
• Place in a nonreative baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight.
• Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked but not burned- about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).
• Serve with tortillas and salsa.
• Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt an dlime juice; mix gently with the onion and cilantro (don't mash; it should look diced).
• Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA

Steps:

• Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
• Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
• Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
• Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.