Side Salad With Chipotle Dressing Food

SIDE SALAD WITH CHIPOTLE DRESSING

Steps:

• Place ranch dressing, chipotle pepper and onion in blender and process till smooth and creamy.
• Serve over lettuce quarters.

GRILLED ROMAINE SALAD WITH SMOKEY CHIPOTLE CASHEW DRESSING

Steps:

• Heat a grill or grill pan to medium heat.
• Add the mayo, cashews, chipotles, lime juice, garlic and some salt and pepper to a food processor or blender and pulse together until smooth.
• Grill the romaine on each side until wilted and slightly charred, about 1 minute and 30 seconds. Remove to a plate and top with the dressing, bacon, cotija and scallions.

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.

STEAK SALAD WITH CHIPOTLE DRESSING

Steps:

• Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
• Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.

QUINOA WITH CHIPOTLE-LIME DRESSING

Steps:

• Heat 1 tablespoon olive oil in a pot over medium-high heat. Saute onion in hot oil until softened, about 5 minutes. Stir quinoa into onion; saute until toasted and fragrant, about 2 minutes.
• Pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes.
• Stir black beans, tomato, bell pepper, and avocado together in a bowl.
• Blend cilantro, lime juice, 2 tablespoons olive oil, Greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth.
• Pour dressing over black bean mixture; add quinoa and toss to coat.

CRISP SIDE SALAD

Steps:

• In a jar with a tight-fitting lid, combine the olive oil, cider vinegar, sugar, salt and pepper; shake well.
• In a large salad bowl, combine the greens, zucchini, carrots, celery and onions.
• Drizzle with dressing; toss to coat.
• Top with croutons and toasted almonds and sesame seeds.

SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
• Grill over medium-high heat about 6 minutes per side (or you may broil).
• Allow to cool then slice into strips; set aside.
• For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
• Place the lettuce in a large glass bowl, add in black beans; toss to mix.
• Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
• Drizzle the dressing over the salad or serve dressing on the side.
• Delicious!