CHIPOTLE SOUTHWEST SALAD
A terrific summer salad with vegetables and chicken in a mildly spicy chipotle dressing.
Provided by KateCuervo
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Press chipotle chiles through a fine mesh strainer over a bowl, using a spoon or spatula. Discard the skin, veins, and seeds. Mix the pulp with mayonnaise, lime juice, and salt in a large bowl for the dressing.
- Place corn in a pot with water to cover. Bring to a boil and cook until heated through and tender, about 3 minutes. Drain and let cool, about 10 minutes.
- Combine cucumbers, tomatoes, black beans, chicken, bell peppers, onion, and cilantro in the bowl with the dressing. Mix in the cooled corn. Top with Cheddar cheese.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 11.8 g, Cholesterol 38.5 mg, Fat 12.6 g, Fiber 3.8 g, Protein 14.4 g, SaturatedFat 4.5 g, Sodium 443.4 mg, Sugar 3 g
SOUTHWEST GRILLED CHICKEN SALAD RECIPE
Steps:
- In a food processor or blender add the onion, garlic, oregano, cumin, chipotle pepper, adobo sauce, smoked paprika, lime juice, fresh cilantro, salt, and pepper. Pulse a few times to liquefy. Pound chicken breasts to an even thickness. Place the chicken in a large zip-top plastic bag, pour the marinade over the chicken and massage a few times to distribute the marinade evenly over the chicken. Refrigerate for at least 8 hours to overnight.
- Remove the chicken from the refrigerator and allow to sit at room temperature for 15-30 minutes before grilling. Preheat the grill to 400ºF.Grill the chicken without turning for 5-7 minutes per side (this will depend on the thickness of your chicken breasts), or until a thermometer reads 165ºF degrees in the thickest part. Remove from the grill and let rest for at least 10 minutes before slicing.Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.
- Place the chopped lettuce on the bottom of a large platter or salad bowl. Top with the black beans, grilled corn, grilled jalapenos, tomatoes, avocado, cilantro, and sliced grilled chicken.
- Serve with our Fire Roasted Salsa or our Creamy Jalapeno Cilantro Dip.
Nutrition Facts : Carbohydrate 44 g, Protein 36 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 72 mg, Sodium 331 mg, Fiber 17 g, Sugar 11 g, Calories 567 kcal, ServingSize 1 serving
SOUTHWEST SHREDDED PORK SALAD
This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
SOUTHWEST GRILLED CHICKEN SALAD
Steps:
- In a large bowl, add chicken, seasonings, and olive oil. Stir to combine.
- Add seasoned chicken to a large frying pan and cook thoroughly. Set aside.
- Wash and cut lettuce to desired size, set aside.
- Rinse canned corn and add to a small frying pan. Roast corn over medium heat.
- Drain and rinse black beans.
- Dice avocado into bite size pieces and tomatoes in half.
- Add lettuce, seasoned chicken, roasted corn, black beans, avocado, tomatoes and tortilla strips to a bowl. Top with desired dressing.
SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING
I strongly suggest to make the dressing up to 24 hours in advance to blend flavors, also you can grill the chicken a day in advance and refrigerate. If you are not a black bean lover then you can omit them and use corn niblets, adjust the dressing ingredients to taste :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
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!
SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING
I love the creamy, smokey flavor of this dressing. Sometimes I add grilled chicken or other meat or fish to this salad for a complete meal. My husband kept saying how good the salad was when he tried it for the first time...and so will you.
Provided by Geema
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Whisk mayonnaise, broth, shoyu, lemon juice, chipotles, salt and brown sugar in medium bowl to blend.
- Taste dressing and adjust seasoning, adding salt and pepper if desired.
- Dressing can be prepared one day ahead of time.
- Mix lettuce, tomatoes and corn in a large bowl.
- Add dressing and 2 tablespoons cheese.
- Toss to coat well.
- Sprinkle with remaining cheese and chopped cilantro and serve.
Nutrition Facts : Calories 225.9, Fat 12.4, SaturatedFat 2.5, Cholesterol 12, Sodium 825.5, Carbohydrate 26.9, Fiber 5.3, Sugar 8, Protein 6.3
SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING
Steps:
- For dressing:
- Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
- For Salsa:
- Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)
- For steak:
- Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
- For Assembly:
- Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
- Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
- Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.
SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING
Categories Salad Cheese Leafy Green Tomato Bake Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
- Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.
SOUTHWEST CHICKEN SALAD
This Chicken Taco Salad is fresh, fast & flavorful. It's one of my favorite warm weather dinners! (Gluten free, paleo friendly)
Provided by Emily from One Lovely Life
Categories Main Dish
Time 15m
Number Of Ingredients 17
Steps:
- In a large bowl, combine lettuce, chicken, black beans, corn, tomatoes, avocado, green onion, and cilantro.
- Drizzle with salad dressing and serve with tortilla strips, chips, or pepitas.
- In a small bowl or jar, whisk together mayonnaise, lime juice, 1 Tbsp water, chili powder, dill, pepper, salt, and chipotle chili powder.
- Whisk until it's totally smooth. Dressing will keep in the fridge about 1 week.
Nutrition Facts : ServingSize About 1.5 cups, Calories 352 calories, Sugar 3.4 g, Sodium 473.6 mg, Fat 25.9 g, SaturatedFat 4.2 g, TransFat 0.1 g, Carbohydrate 17.2 g, Fiber 6.5 g, Protein 15.5 g, Cholesterol 44.1 mg
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