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
CREAMY CHIPOTLE CHICKEN
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
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
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
CREAMY CHIPOTLE CHICKEN BREAST
Say hello to one of your next favorite recipes, Creamy Chipotle Chicken Breast! I am always trying to make new recipes that take less time to make but can still satisfy my Mexican taste buds, and I'm also always wanting to try new things and maybe get out of my comfort zone a little.
Provided by Mely Martínez
Categories Chicken
Time 25m
Number Of Ingredients 9
Steps:
- Season the chicken breasts with garlic powder, salt, and pepper.
- Heat oil in a large skillet to medium high.
- Once the oil is hot, add the chicken breasts and cook for 3 minutes per side, turning once. They have to look lightly golden. Remove the chicken and place on a plate.
- While the chicken is cooking, add the heavy cream, milk, LA MORENA®Chipotles in Adobo, and powdered chicken bouillon into your blender. Process for a couple of minutes until it has a fine texture.
- Using a paper towel, clean up any excess oil from the skillet where you cooked the chicken. Turn the heat to medium and pour the creamy chipotle mixture in to slowly cook. Make sure to watch the heat, as the sauce has to be gently simmering, NOT boiling. Too much heat will affect the cream and it will curdle. Cook for 4 minutes and then add the chicken breasts.
- Cook for 4 more minutes, turning the chicken breasts if needed to have an even cooking.
Nutrition Facts : ServingSize 4 OZ, Calories 434 kcal, Carbohydrate 4 g, Protein 27 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 160 mg, Sodium 320 mg, Sugar 3 g
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
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
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.
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.
CREAMY CHIPOTLE CHICKEN
This Creamy Chipotle Chicken is an absolute cinch to make. (Not that that's going to stop folks from marveling at your culinary prowess.)
Provided by My Food and Family
Categories Recipes
Time 37m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 135 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 28 g
CREAMY CHIPOTLE SKILLET CHICKEN THIGHS
Smoky chipotle is the star of this one-skillet chicken thigh recipe. Great for weeknight dinners, this can be on the table in under 30 minutes. Serve with tortillas or over rice or low-carb cauliflower rice with a simple cabbage slaw.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Chicken Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon salt. Cook, flipping once, until golden brown on both sides, about 5 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until the onion is lightly browned and starting to soften, about 2 minutes. Add broth and cook, scraping up any browned bits, for 1 minute.
- Whisk salsa, sour cream and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan, along with the chicken and any accumulated juices. Reduce heat to medium, cover and cook, flipping the chicken occasionally, until it is cooked through and the sauce has thickened slightly, 5 to 7 minutes more. Garnish with cilantro, if desired.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 5.4 g, Cholesterol 82.6 mg, Fat 17.6 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 4 g, Sodium 474.1 mg, Sugar 2.7 g
CREAMY CHIPOTLE CHICKEN PENNE SALAD
Not long ago, I had never cooked using chipotle peppers, let alone much ate things with them. The chipotle (pronounced chee-POTE-lay) is a smoked jalepeño pepper, usually sold dried in whole pieces, or canned in a vinegary red adobo sauce. I accidentally acquired a can of these smoky, zesty goodies, and put them in the pantry...
Provided by Bobbi Jo Woods
Categories Chicken Salads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cook the pasta according to package directions.
- 2. While pasta is cooking, dice or shred chicken (however you like it, and remove the skin, if desired) peel and dice onion coarsely, rinse and quarter cherry tomatoes.
- 3. Drain pasta and rinse in cold water, set aside.
- 4. Open can of chipotles in adobo sauce (found in Mexican aisle of grocery store) and with a spoon, remove a couple of the peppers (2-4 should do) and some of the sauce, set aside. Store remainder in a tightly sealed jar (will keep for months in the refrigerator).
- 5. In a food chopper/processor, pulse the pepper and sauce a few times until you have a slight chunky puree (the desired consistency is when the peppers break down into small flakes).
- 6. In a small bowl, combine mayonnaise, ranch dressing and chopped peppers in sauce with a spoon. Add just a little of the peppers at a time, tasting the dressing as you go to ensure it's not too spicy for your taste. If it's just a bit spicy and salty, that's perfect - the dressing will absorb into the pasta salad while chilling and won't be too bland or too rich.
- 7. In a large bowl, toss pasta with chopped cooked chicken, diced onion and quartered tomatoes.
- 8. Fold the dressing mixture into the pasta and veggies. Chill for at least one hour and serve. Tastes even better the next day or two!
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.
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- Remove the chicken from the slow cooker and place into a large bowl or on a board. Shred the chicken with 2 forks and then return to the crock pot with the sauce. Stir the chicken into the sauce and serve.
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- Toss all of the ingredients in a blender and pulse until smooth. (Or alternately, you can finely chop the chipotle by hand, then just stir all of the ingredients together until combined.)
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- Cook pasta according to package directions. Drain. Rinse with cold water and drain completely. Transfer pasta to a large bowl.
- In a food processor bowl, add all of the dressing ingredients. Cover and process until well combined and smooth.
- Add the dressing to the pasta mixture. Gently toss to coat. Refrigerate at least one hour or overnight before serving.
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5/5 (1)Servings 4Cuisine Tex MexTotal Time 30 mins
- Combine ¼ teaspoon of the following spices: salt, cumin, chili powder and garlic powder in a small bowl. Sprinkle all over both sides of chicken. Cook on a grill or skillet over medium high heat in 2 teaspoons of oil, 6-7 minutes per side or until juices run clear.
- Brush whole wheat tortillas with olive oil. Place foil over ramekins. Spray foil with cooking spray. Brush one side of tortilla with olive oil. Lay tortilla (oil side down) over the top of foil and using hands mold down over the ramekin. Lightly brush the top of the tortilla with oil and bake for 7 minutes at 375 degrees. Remove tortilla bowls from ramekins, flip over and bake an additional 3 minutes.
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- 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.
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Reviews 1Total Time 25 minsCategory EntreeCalories 760 per serving
- Place the chicken in a large bowl. In a small bowl combine the chipotle powder, cumin, smoked paprika, oregano, garlic powder, onion powder, and kosher salt. Sprinkle the spice mix over the chicken and toss to coat. Set aside.
- Heat a cast iron skillet over medium high heat. Add the oil. When the oil begins to shimmer, add the seasoned chicken. Sauté the chicken for 3 to 4 minutes per side, stirring occasionally. Remove the chicken from the skillet to a plate.
- On a large platter, assemble the salad. Add the romaine lettuce and baby spinach and scatter the cherry tomatoes, bell peppers and cheese on top. Place the chicken on two sections of the salad. Divide the avocado and beans evenly next to the chicken.
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- 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.
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