Winter Chicken Salad With Chipotle Cream Dressing Food

CHIPOTLE CHICKEN SALAD

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.

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.

GRILLED CHICKEN SALAD WITH CHIPOTLE CHILE DRESSING AND CHILE LIME TORTILLA CRISPS

Steps:

• To make the dressing, in a blender, blend together the barbecue sauce, vinegar, olive oil, avocado and chipotle for 1 to 2 minutes or until creamy. Reserve dressing in refrigerator until ready to use.
• To make the tortillas, preheat the oven to 450 degrees F.
• Slice the tortillas into thin strips and spray them with the olive oil. Place the tortilla strips on a baking sheet and bake in the oven for 4 to 5 minutes, or until crispy.
• To assemble the salad, in a mixing bowl, toss the greens with the dressing. Place a portion of the salad greens on each plate. Place 1 julienned chicken breast on top of each salad. Then spoon some of the salsa on top of salad. Finally, sprinkle each salad with the crispy tortillas.

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.

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.

SOUTHWEST CHICKEN WITH CHIPOTLE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
• Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
• Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
• Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
• After chicken has baked 25 minutes, remove from oven and drain any fat.
• Pour chipotle cream over chicken and top with grated queso cheese.
• Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
• Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
• Goes good with steamed rice (and extra sauce on top).