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Chipotle Chicken Leafy Salad

Chipotle Chicken Leafy Salad


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This flavorful salad with leafy greens, salty seeds, fresh blueberries and chipotle-seasoned chicken is an awesome light meal, easily beefed up for heartier dinner portions.MORE+LESS-

2

chicken breast (11.75 oz.) tenderloins (fresh, or thawed if frozen)

1/2

teaspoon chipotle seasoning (more or less to taste)

Fresh-ground pepper and sea salt to taste

3

cups Spring mix lettuce

1/2

cup fresh blueberries, washed

2

tablespoons shelled and salted sunflower seeds

Vinaigrette champagne salad dressing (or your favorite)

Hide Images

  • 1

    Heat oven to 350° F. Spread 1 Tbsp olive oil in bottom of baking dish. Add chicken tenderloins. Lightly cover tops of chicken in olive oil and sprinkle with chipotle seasoning, pepper and salt. Bake at 350°F, uncovered, for 30 minutes or until chicken is thoroughly cooked. Remove from oven and let sit for 5 minutes for juices to absorb.

  • 2

    While chicken is resting, prepare plates with spinach and lettuce, dividing the greens between the plates. Sprinkle blueberries and sunflower seeds over greens.

  • 3

    Slice each tenderloin into thin strips. Place one warm, sliced tenderloin over each salad. Drizzle with salad dressing, or serve dressing on the side. Serve immediately.

Expert Tips

  • This salad is great with chilled chicken too, making it an easy make-ahead meal. Bake and chill chicken. Slice and assemble salad as above.
  • Great with a cup of soup, biscuit or bread stick. To make into a fuller meal, use 2 (8 oz.) boneless, skinless chicken breasts instead of the smaller tenderloins, and adjust amounts for other ingredients accordingly.

No nutrition information available for this recipe

More About This Recipe

  • With bursting blueberries, crisp greens, salty seeds and spicy chicken -- this salad is one tasty hello to spring!All winter, seems like everybody wears shades of black and gray. Ever notice that? And all winter, foods seem just a bit more packaged, a tad more bland and a little, well, predictable.But it's like we're on the highway and can see the faster speed limit sign just ahead -- time to shift into 5th and jet into spring!This Chipotle Chicken Leafy Salad is a great way to wake up your taste buds and get 'em all excited for the fresh flavors coming their way. It's got a mouthful of everything your body's been craving since last summer.I like tangy champagne vinaigrette that I found refrigerated right near the salad fixin's at the store, but you can use your favorite salad dressing or make your own.Flavor packed! Doesn't this make your mouth water? Serve it right away -- cuz your tastebuds have seen that new speed limit sign and they're rarin' to go!The chicken can be served chilled, too, so you can make this entire dish ahead of time and pull it out of the fridge at serving time.This salad is perfect as a light meal. To make it more filling, serve with a cup of soup, biscuit or bread stick.If you want larger portions, use two 8-ounce chicken breasts and increase the amount of the other ingredients accordingly.

Chipotle Chicken Taco Salad

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Chipotle Chicken Taco Salad &ndash Chipotle seasoned chicken tossed with all your favorite southwestern fixings in an edible crispy taco bowl. An incredibly delicious salad with a south western bite!

&ndash Pin this recipe for later! &ndash
  • Why you&rsquoll love this Chipotle Chicken Salad Recipe
  • Ingredients for Seasoned Chicken Breasts
  • Ingredients For the Taco Salad:
  • For the baked tortilla shell as the bowl- optional (see instructions)
  • For the Spicy Chipotle Salad Dressing:
  • Tools that will Help You Make this Taco Salad Recipe
  • How to make Chipotle Chicken Taco Salad
  • Other recipes to try
  • Chipotle Chicken Taco Salad Recipe
  • Ingredients
  • For the Chicken
  • For the Taco Salad
  • For the Tortilla Taco Bowls
  • For the Creamy Chipotle Dressing
  • Instructions
  • For the Taco Salad
  • For the Chipotle Chicken
  • For the Tortilla Taco Bowls
  • For the Creamy Chipotle Dressing:
  • For the Chipotle Chicken Taco Salad
  • Recommended Products

Grilled Chicken and Corn Salad with Chipotle Cashew Dressing

Our take on a classic Southwest-style salad delivers a ton of flavor with hardly any effort. Because the cashew dressing is rich, spicy, and slightly sweet, we kept the rest of the salad simple with fresh raw veggies, grilled corn, and chicken seasoned with just a little salt and olive oil. It’s got a good amount of texture as is, but topping it with a crushed handful of your favorite corn or grain-free chips would definitely up the crunch factor.

1 chipotle pepper in adobo sauce (deseeded if you prefer less spice)

2 tablespoons apple cider vinegar

1 pint cherry tomatoes, halved

¼ medium red onion, diced (about ¼ cup)

3 or 4 radishes, thinly sliced into half-moons

1 cup roughly chopped cilantro

crushed corn chips or grain-free chips (GP’s favorite Siete Grain-Free Fuego chips would be great here)

1. First prepare the cashews for the dressing. You can either cover them with water and leave out overnight or cover them with boiling water and let sit for about 30 minutes. Once soaked, drain off the liquid and add the cashews to a powerful blender. Add the rest of the dressing ingredients except for the water. Start the blender on low, and as the mixture thickens, gently pour in the water about ¼ cup at a time, as needed. Slowly turn up the power until it’s blending on high. You might need to stop occasionally to push down bits that collect along the sides—it’s also a good chance to assess the texture: You might decide you don’t need all the water or that you’ll need more. Once it’s super creamy and smooth, taste again for seasoning and adjust as needed. Set aside until ready to dress the salad.

2. Next grill the chicken and corn. Preheat your gas or charcoal grill or a grill pan over medium-high heat. Drizzle olive oil over the chicken cutlets and the corn cobs and salt liberally. The corn needs only a few minutes on each side, until some char develops. And the chicken cutlets should take about 5 minutes per side. You can check to see that the juices are running clear and the internal temperature is 165°F (or you can pull it at 155°F, knowing that as it rests, it will continue to cook, pushing it up that last 10 degrees). Let the chicken rest for 5 to 10 minutes. While it rests, cut the corn kernels off the cob and set aside. Once the chicken has rested, cut it into bite-size pieces.

3. To assemble the salad, lay the chopped romaine as a base on a platter. Arrange the chicken and corn in the center and surround them with layers of tomatoes, radishes, avocados, red onions, and cilantro. Drizzle with dressing when ready to serve.


Related Video

I love this recipe. I have made it several times. I understand the comments about the dressing being too oily, but my suggestion is to just use less dressing and lightly coat the romaine lettuce. I can buy a 24oz wheel of queso fresco at Sam's club, so it is easy to cut the wheel in half to make the wedges, or make it all for a large party like I am going to do tonight. Everyone I have served loves this salad.

Dressing didn't offer much. Changed dressing to one that I found in March 1997 Bon Appetit. (Southwestern Casesar salad with Chipotle Dressing)(chipotle Chilies in Adobo sauce. Really dressed the salad well, added tomatoes, corn and toasted pumpkin seeds. I have made this several times, got a lot of ohhs and ahhs.

Made this last night as part of a mexican themed dinner - fantastic! Skipped the fried queso in favor of fresh feta, also added chopped red onions and grape tomatoes as suggested by another reviewer. very very good. As reccommended, used less oil, a little more chopotle sauce, and a teaspoon of sour cream. a couple drops of water helped emusify it. Again, very, very good! Making it again tonight, will add in some grilled chicken to make it an entree. enjoy!

I am the same cook from San Jose who reviewed this recipe previously. Reading all the comments, I realize that I did NOT use extra virgin olive oil as the recipe states. I used regular olive oil. I've also used garlic-infused olive oil. The oil taste wasn't overwhelming for me, maybe this is the difference.

I really love the idea of this salad but, like several other reviewers, found the oil to be overwhelming. On a whim, I used the same amount of sour cream as a base, and then added the rest of the ingredients as per the recipe. The only addition was a squeeze of lime juice. Let me tell you, my boyfriend practically licked his salad plate clean, and he insisted this salad be added to the permanent collection. The sour-cream base might not appeal to everyone, but it's miles ahead of the olive oil.

The idea here is so good, but it just doesn't work. The dressing is way too oily. Even after doctoring it up with more chipotle sauce, then some vinegar, then more sauce. I just couldn't get rid of the predominant oil taste.

This dressing definitely needs something -- lime juice, vinegar -- something. But I really like the idea and the cheese (which I've never had before) was wonderful. I used panko to bread the cheese which turned out very well. I'm going to keep experiementing with this because it is a nice accompaniment to a Rick Bayless-inspired dish I make a lot for guests.

Got to tell you, cut the oil with apple cider vinegar as suggested by another reviewer. Did not like it. Threw it out and started over. The original recipe works. Tabasco makes a Chipotle Pepper Sauce. Look near the tabasco, its in a box and its cheap - $2.99 for a huge bottle.

I haven't been able to find chipotle sauce--I used Crystal Extra Hot Sauce and felt like the dressing needed more flavor and was too much oil, but I loved the whole concept and will keep looking for the right kind of sauce. I used plain bread crumbs spiked with basil and oregano. A very gourmet-looking salad--would be a great light lunch or first course for more formal dinner.

I have made this salad twice now and will definitely make it again. The first time I made it I added red onion and grape tomatoes for some color. It was great! The next time a added a little apple cider vinegar to cut the oil some and it was even better. One suggestion toss at the very last moment. Next time I will try the bread crumbs instead of the corn flakes.

I didn't rate because I changed the recipe a bit. Made the dressing just as written and it was wonderful but I just topped with crumbled Queso Fresco instead of frying. Next time I will do it as written. Can't find Queso Fresco? Try Feta, It's kind of similar.


How to Make Perfect Juicy Baked Chicken

The secret to getting juicy and flavorful chicken is ultimately about not overcooking it. That is the single most important step of cooking chicken breasts, which are lower in fat than their dark meat counterparts and are prone to drying out quickly.

Pounding out the meat to an even thickness with a meat mallet (or a rolling pin) is a small step you can take that goes a long way to making great chicken. This ensures the chicken is evenly cooked throughout, instead of having some parts of the chicken overcooked because they are thinner.

In addition, if you had the extra time on your hands you could prepare the chicken breasts with the chipotle sauce ahead of time to let the meat marinate. This isn’t essential, but it does bump up the flavor a bit. You could do as little time as 30 minutes or even overnight. The recipe calls for a quick dry marinade of 15 minutes with the spices on it, but if you don’t have that time, you could ultimately skip it.

However, the most important step is to take the chicken from the oven right before it has officially reached the correct temperature of 165ºF. As all meat does, the chicken will continue to cook after it has been removed from the oven. We always suggest using an instant-read thermometer to check the temperature of meat, and chicken breast should be removed from the oven at about 160º. Once the chicken has been pulled out, cover the pan with aluminum foil and allow the chicken to rests. This lets the chicken finish cooking to 165º and lets the chicken rest so all the juices stay within the chicken breast.


Slow Cooker Lemon-Garlic Chicken

MEAL IDEAS

For when I can't think of anything to make. Here are meal ideas to help me!

- Spanish Rice, Oven-Baked Tacos (or Mel's Chimichangas or Taquitos) & Guac
- Chicken Kabobs, Mini-Potatoes, Fruit Salad
- Sausage Cheese Balls, Hawaiian Rolls & Cucumber/Tomato/Fresh Mozzarella Salad
- Spaghetti and Meatballs
- Easy Weeknight Chili (Our Best Bites)
- Baked Chicken Parmesan & pasta
- Slow Cooker Beef Pot Roast (Allrecipes) and rice
- Homemade Pizzas: 3-meat & BBQ pineapple chicken
- Tuna or Chicken Salad Sandwiches

BREAKFAST IDEAS
- Omelet (spinach, mushroom, tomato, green pepper)
- Breakfast Burritos
- Fruit Smoothies


There are so many tasty veggies to choose from! For this simple salad I went with vegetables I almost always have on hand:

Depending on what you have handy, and what type of dressing you are adding, you can add any other veggies your heart desires.

Other great options include pepperoncini peppers, sliced olives, banana peppers, chopped broccoli, etc…


HOW TO MAKE MEXICAN SALAD

  • Make dressing. Add sour cream, mayonnaise, cilantro, tomatillos, garlic, lime, jalapeno and seasonings to your blender and blend until smooth, scraping the sides down as needed. The dressing tastes best chilled before serving so place it in the freezer if serving soon or the fridge if you have a little time.

  • Roast pepitas and tortilla strips. As detailed earlier, this step is optional. You can also purchase store-bought roasted salted pepitas and tortilla strips-but homemade is SO good. To make, cut tortillas into ½-inch strips. (I stack them all together and use my pizza cutter.)

Add tortilla strips and toss with vegetable oil. Push to one side of the pan and arrange strips in a single layer season with freshly cracked salt.

Add pepitas to the other side of the pan. Toss with olive oil, chili powder and salt. Arrange in a single layer. Bake at 425 degrees F for 12-16 minutes or until tortillas are light golden brown

  • Char corn. Time permitting, char the corn on your grill or in a cast iron skillet per aforementioned directions.
  • Add salad ingredients to large bowl. Add romaine lettuce, corn, black beans, tomatoes, cucumbers, radishes, red onions, tomatoes, cheese, and pepitas to a large bowl and toss to combine.

  • Toss salad with dressing. Drizzle salad with desired amount of dressing or drizzle dressing over individual servings if not eating all of the salad immediately.

  • Garnish. Top Mexican Salad or individual servings with crunchy tortilla strips and pepitas.

What You Need to Make Chipotle Burrito Bowls:

What I love most about this chipotle burrito bowl recipe is that it can be as quick or involved as you want it to be. If you’re short on time you can buy store-bought versions of salsa, guac and even rotisserie chicken. If you’re more of a “from scratch” type of person I’ve included recipes for each.

  • Romaine hearts or any leafy greens
  • Black beans – I like to use canned beans so I don’t have to think about pre-soaking and cooking my beans.
  • Rice – use brown rice, white rice or cauliflower rice for extra veggies!
  • Salsa – I like my homemade pico de gallo or pineapple salsa but feel free to use store-bought if short on time.
  • Guacamole – go for my homemade authentic version or pick up store-bought if short on time.
  • Lime
  • Chicken breasts – if you want to take a shortcut, rotisserie chicken works great in this recipe but my hack is to dry-rub two chicken breasts with salt and 2 tbsp of chipotle seasoning and then follow my stove-top grill recipe.


Oven-Roasted Chicken & Mixed Mushrooms

From the Test Kitchen

Get ready—tonight’s dinner is adapted from the winning dish seen in Bravo’s Top Chef Season 13 finale! The recipe was created by contestant Jeremy Ford, Executive Chef of the Matador Room at Miami Beach’s EDITION Hotel. You’ll use bright, fresh orange to cut the richness of chicken thighs—pan-seared for tasty, crackling skin, then roasted with button-topped cremini and ruffled maitake mushrooms. A spectacular chipotle pan sauce brings it all together with plenty of spicy, smoky flavor. (Be sure to use only as much of the hot chipotle pepper in adobo sauce as you’d like!) Our thanks to Bravo’s Top Chef and Jeremy Ford for the opportunity to share this incredible dish with our home chefs.

Title

Preheat the oven to 475°F. Wash and dry the fresh produce. Pick the rosemary off the stems discard the stems. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems thinly slice. Cut off and discard the rinds and white piths of the oranges small dice, discarding any seeds. Finely chop the chipotle pepper, then thoroughly wash your hands, knife and cutting board.

In a large pan, heat a thin layer of oil on medium-high until hot. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Carefully transfer the fried rosemary to a paper towel-lined plate, leaving the oil in the pan.

Pat the chicken dry with paper towels and season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken, skin sides down cook 8 to 10 minutes on the first side, or until browned. Transfer, skin sides up, to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Place the mushrooms on the sheet pan drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until the chicken is cooked through and the mushrooms are browned and crispy. Remove from the oven.

Once the chicken and mushrooms have roasted for about 10 minutes, heat the pan of reserved fond on medium-high until hot. Add the collard greens, half the orange and ¼ cup of water season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place.

In the pan used to cook the collard greens, combine the vinegar and ¼ cup of water. Gradually add as much of the chipotle pepper as you&rsquod like (tasting as you go), depending on how spicy you&rsquod like the dish to be season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly thickened. Add the butter. Cook, stirring frequently, 1 to 2 minutes, or until well combined. Remove from heat season with salt and pepper to taste.

In a small bowl, combine the remaining orange and fried rosemary drizzle with olive oil and season with salt and pepper to taste. Spread a layer of the sour cream onto the sides of 4 dishes. Divide the cooked collard greens and roasted chicken and mushrooms between the dishes. Top with the orange salad and serve with as much of the pan sauce as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Preheat the oven to 475°F. Wash and dry the fresh produce. Pick the rosemary off the stems discard the stems. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems thinly slice. Cut off and discard the rinds and white piths of the oranges small dice, discarding any seeds. Finely chop the chipotle pepper, then thoroughly wash your hands, knife and cutting board.

In a large pan, heat a thin layer of oil on medium-high until hot. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Carefully transfer the fried rosemary to a paper towel-lined plate, leaving the oil in the pan.

Pat the chicken dry with paper towels and season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken, skin sides down cook 8 to 10 minutes on the first side, or until browned. Transfer, skin sides up, to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Place the mushrooms on the sheet pan drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until the chicken is cooked through and the mushrooms are browned and crispy. Remove from the oven.

Once the chicken and mushrooms have roasted for about 10 minutes, heat the pan of reserved fond on medium-high until hot. Add the collard greens, half the orange and ¼ cup of water season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place.

In the pan used to cook the collard greens, combine the vinegar and ¼ cup of water. Gradually add as much of the chipotle pepper as you&rsquod like (tasting as you go), depending on how spicy you&rsquod like the dish to be season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly thickened. Add the butter. Cook, stirring frequently, 1 to 2 minutes, or until well combined. Remove from heat season with salt and pepper to taste.

In a small bowl, combine the remaining orange and fried rosemary drizzle with olive oil and season with salt and pepper to taste. Spread a layer of the sour cream onto the sides of 4 dishes. Divide the cooked collard greens and roasted chicken and mushrooms between the dishes. Top with the orange salad and serve with as much of the pan sauce as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Enjoy!



Comments:

  1. Jae

    Yes, it is fantastic

  2. Ashford

    Great, but the alternative?

  3. Sorrell

    It here if I am not mistaken.

  4. Norval

    Email me at PM, we'll talk.



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