Hacked Chipotle Chicken Salad Sandwiches Food

CHICKEN SALAD SANDWICHES

Steps:

• Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
• Serve the chicken salad on the toasted rolls with lettuce and tomato.

HACKED CHIPOTLE-CHICKEN-SALAD SANDWICHES

Steps:

• Season chicken with salt; place in a saucepan just large enough to fit it snugly in a single layer. Add broth and enough water to cover chicken by 1 inch. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook at a bare simmer (tiny, sporadic bubbles slowly rising to the surface) until a thermometer inserted into thickest part of breast reads 160°F, 15 to 18 minutes. Transfer to a cutting board and let cool until slightly warm, about 30 minutes. Strain and reserve broth for another use.
• Meanwhile, in a medium bowl, stir together mayonnaise, chipotle, lime zest, onion, and cilantro. In a small bowl, combine radishes, lime juice, vinegar, sugar, and a generous pinch of salt. Let stand, stirring a few times, 5 minutes. Drain radishes, reserving vinegar mixture.
• Remove and discard skin and bones from chicken. Carve chicken against the grain into 1/2-inch slices. With a large, heavy knife (such as a cleaver or chef's knife), hack chicken into bite-size pieces with a brisk chopping motion. Transfer to bowl with mayonnaise mixture, along with 2 tablespoons reserved vinegar mixture; stir to combine and season with salt and pepper. Sandwich chicken salad in buns with lettuce, avocado, and pickled radishes; serve.

BBQ CHICKEN AND CHIPOTLE SALAD

Steps:

• In a large bowl, whisk together BBQ sauce and mayo.
• Finely chop chipotle and whisk into dressing.
• Discard bones from chicken and cut meat into 1/2 inch pieces.
• Finely chop enough onion to measure 1/3 cup.
• Finely chop bell pepper and cilantro and add to dressing with chicken and onion.
• Combine well.
• Season salad with salt& pepper.
• Serve in lettuce cups with a nice crusty baguette.

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.

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.

GRILLED CHIPOTLE CHICKEN SANDWICH

Steps:

• Sprinkle chicken breasts with pickapeppa sauce and make sure both sides are covered.
• Sprinkle remaining seasonings on one side of each breast. Set aside for ten minutes.
• Grill chicken. When almost done put cheese on top of each breast.
• Serve on toasted bread with lettuce, tomato, onion, mustard and mayo.

MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)

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.

SOUTHWEST CHIPOTLE CHICKEN SALAD

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 SALAD TACOS

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.

BEST CHICKEN SALAD SANDWICH

Steps:

• Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.