Creamy Chicken Chipotle Salad Food

CREAMY CHIPOTLE CHICKEN

Steps:

• Melt butter in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until golden brown on both sides. Season with pepper.
• Add onions and garlic; cook and stir 5 min. or until crisp-tender. Cover; cook on medium heat 10 to 12 min. or until chicken is done (165°F). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm. Reduce heat to low.
• Stir sour cream and chipotle peppers into drippings in skillet; cook 5 min. or until heated through, stirring occasionally. Add parsley; mix well. Spoon over chicken.

CREAMY CHIPOTLE CHICKEN SALAD

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.

CHIPOTLE CHICKEN SALAD

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.

WINTER CHICKEN SALAD WITH CHIPOTLE CREAM DRESSING

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.

CREAMY CHIPOTLE CHICKEN

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.

CHIPOTLE CHICKEN SALAD

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.

CREAMY CHICKEN CHIPOTLE SALAD

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.