Southwestern Chicken Caesar Salad W Chipotle Dressing Recipes

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SOUTHWESTERN CHICKEN SALAD WITH CHIPOTLE CHILES

Chipotles add heat and smokiness to this dish, which can be served as a salad or used to fill corn tortillas for soft tacos. The radishes give a fresh crunch and the avocado gives a cool creaminess.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 40m

Yield Serves four to six

Number Of Ingredients 23



Southwestern Chicken Salad With Chipotle Chiles image

Steps:

  • Combine the water, the quartered onion and the whole crushed garlic cloves in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises, and then add the dried herbs. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through. (Cut one in half; the meat should not be pink.) Add salt to taste. Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain, and the meat comes apart naturally. You should have about 4 cups of shredded chicken. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers.
  • Mix together the ingredients for the dressing.
  • Place the shredded chicken in a large bowl and season to taste with salt and pepper. Toss with the diced radishes, cilantro, chipotles and all but 2 tablespoons of the dressing.
  • Toss the romaine lettuce with the remaining dressing, and arrange on a platter. Top with the salad. Garnish the top of the salad with the sliced radishes and the sliced avocado, and serve.

1 whole chicken breast on the bone, skinned and split, or 2 boneless, skinless chicken breasts, 1 1/3 to 1 1/2 pounds
2 1/2 quarts water
1 onion, quartered
2 garlic cloves, peeled and crushed
1/2 teaspoon dried thyme or oregano, or a combination
Salt to taste 1 to 1 1/2 teaspoons
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar or cider vinegar
Salt
freshly ground pepper to taste
1 small or medium garlic clove, minced
1 scant teaspoon cumin seeds, toasted and coarsely ground
1/4 cup extra virgin olive oil
1/4 cup buttermilk
2 to 4 tablespoons chicken stock from poaching the chicken breasts, as needed
1 whole chicken breast or 2 large boneless skinless breasts, poached and shredded about 4 cups shredded chicken
Salt
freshly ground pepper
4 large radishes, diced, plus 2 radishes, sliced
1/4 cup chopped fresh cilantro
2 to 3 chipotle chiles en adobo, rinsed, seeded and cut into thin strips
8 romaine lettuce leaves, cut crosswise into wide strips
1 small avocado, sliced

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



Southwestern Chicken Caesar Salad With Chipotle Dressing image

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!

5 boneless skinless chicken breasts
olive oil
1 (1 1/3 ounce) package fajita seasoning mix
1 small romaine lettuce (about 7-8 cups torn into bite-size pieces)
3/4-1 cup black beans (rinsed and very well drained or use corn niblets)
1 1/2 cups garlic-flavored croutons (or use as much as desired)
1/3 cup grated parmesan cheese
1 -2 red bell pepper, seeded and sliced into rings
1/4 cup grated parmesan cheese (or to taste)
1 cup mayonnaise
2/3 cup parmesan cheese
1/2 cup sour cream
1/2 teaspoon cumin
2 anchovy fillets
3 green onions, chopped
1 tablespoon Dijon mustard
1 chipotle pepper (from a jar or can)
2 teaspoons minced fresh garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper (or to taste)
salt (or to taste) (optional)

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



Southwestern Caesar Salad with Chipotle Dressing image

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

1/2 cup mayonnaise
1 1/2 tablespoons milk or 1 1/2 tablespoons broth
1 tablespoon nama shoyu or 1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 1/2-3 teaspoons minced canned chipotle chiles in adobo
1 teaspoon brown sugar
1/2 teaspoon salt
1 head romaine lettuce, torn into bite sized pieces
2 medium tomatoes, seeded and chopped
1 cup fresh corn, cut off the cob
4 tablespoons freshly grated parmesan cheese
1/2 cup fresh cilantro, chopped
cubed avocado
diced green peppers or red pepper
hard-boiled egg
black beans

SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING

Categories     Salad     Cheese     Leafy Green     Tomato     Bake     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10



Southwestern Caesar Salad with Chipotle Dressing image

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.

1/2 cup mayonnaise
1 1/2 tablespoon canned low-salt chicken broth
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoon minced canned chipotle chilies (in adobo sauce)
1 teaspoon brown sugar
1 large head romaine lettuce, cut into bite-size pieces
2 medium tomatoes, seeded, diced
1/2 cup frozen corn kernels, thawed, drained
4 tablespoon freshly grated Parmesan cheese

SOUTHWESTERN CHICKEN CAESAR SALAD W/CHIPOTLE DRESSING

Make and share this Southwestern Chicken Caesar Salad W/Chipotle Dressing recipe from Food.com.

Provided by sherrilljoy

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15



Southwestern Chicken Caesar Salad W/Chipotle Dressing image

Steps:

  • Whisk first 6 ingredients together, season with salt and pepper to taste. (Dressing can be prepared 1 day ahead. Cover and refrigerate.).
  • Pound chicken breasts to uniform thickness of 1/2-inch. Whisk together olive oil, cumin and lime juice and coat the breasts with mixture. Let marinate for 2 hours.
  • Preheat grill pan over medium high heat. Grill chicken until cooked through, about 5 minutes each side. Slice across the grain into 1/2 inch strips.
  • Mix lettuce, corn and beans in large bowl. Add dressing and toss to coat. Top salad with sliced chicken, sprinkle with shaved parmesan cheese and serve.

Nutrition Facts : Calories 498.3, Fat 24.1, SaturatedFat 3.7, Cholesterol 79.9, Sodium 931.6, Carbohydrate 37.7, Fiber 8.2, Sugar 6.8, Protein 35.8

3/4 cup mayonnaise
2 tablespoons chicken broth
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 teaspoons minced canned chipotle chiles in adobo
1 1/2 teaspoons brown sugar
salt and pepper
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons fresh lime juice
4 boneless skinless chicken breasts
1 large head romaine lettuce, cut into bite-size pieces
1 cup corn kernel
1 cup black beans, drained and rinsed
freshly shaved parmesan cheese

GRILLED CHICKEN CAESAR SALAD

Give some new kick to a classic when you make Grilled Chicken Caesar Salad for your next party or potluck. Chipotle peppers and cilantro add Southwestern flair to a traditional Caesar salad. The addition of grilled chicken makes this Grilled Chicken Caesar Salad a tasty summer main dish.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 8



Grilled Chicken Caesar Salad image

Steps:

  • Place dressing, chipotle pepper, cilantro and anchovies in blender container; cover. Blend on medium speed until smooth.
  • Toss lettuce with chicken, croutons and cheese in large bowl.
  • Add dressing mixture; mix lightly. Serve immediately.

Nutrition Facts : Calories 330, Fat 3 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 1 g

1/2 cup KRAFT Zesty Italian Dressing
1 chipotle pepper in adobo sauce
1/4 cup cilantro leaves
2 anchovies
8 cups torn romaine lettuce
1 lb. boneless skinless chicken breasts, grilled, cut into strips
1 cup seasoned croutons
1/2 cup KRAFT Shredded Parmesan Cheese

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