Fat Free Creamy Chipotle Cilantro Saucedressing Food

FAT FREE CREAMY CHIPOTLE CILANTRO SAUCE/DRESSING

Steps:

• Roughly chop all the veggies, from garlic to onions, and add to a mini-chopper (or blender, but my mini-chopper works soooo much better).
• Add the sour cream, salt, cumin and lime juice.
• Blend until well mixed, but with a little texture.
• Cover and chill for at least an hour before serving. Check for seasoning and add ground pepper and salt if needed.

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 CILANTRO LIME VINAIGRETTE

Steps:

• Mix all ingredients except oil in a quart container.
• With a burr mixer, slowly add oil. Extra oil may be needed depending on consistency desired.
• If a burr mixer is unavailable, you can use a blender or a robot-coup. Both have a hole on the lid, so you can still gradually add the oil.
• Salt and pepper are added only to taste.

CREAMY CILANTRO SALAD DRESSING

Steps:

• Combine all ingredients in a blender and refrigerate at least one hour.
• For a thicker dressing, reduce mayo to 1/2 cup and add 1/2 cup sour cream to the mixture.

CILANTRO-CHIPOTLE DRESSING

Steps:

• Add all ingredients, except the mayonnaise, to the container of a blender.
• Blend on low speed, stirring occasionally with a wooden spoon until blended.
• Add mayonnaise.
• Blend on low speed stirring occasionally until mixture is smooth and creamy, about 3 minutes.
• Serve immediately or refrigerate until served.

CHIPOTLE CHICKEN SKEWERS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
• FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
• Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.