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
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.
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 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
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
SOUTHWESTERN CAESAR SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Chop and place romaine in a large salad bowl. Whisk together garlic, lemon juice, Dijon mustard and chili powder in a small bowl. Continue whisking while streaming in extra-virgin olive oil. When dressing is combined, toss Romaine salad with dressing and garnish salad with broken tortilla chips, smoked cheddar and pepper Jack cheese. Season with salt and pepper and toss again, then serve.
- Yield: Preparation time: 5 minutes Cooking time: none Ease of preparation: easy
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.
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 CHICKEN SALAD
In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley's coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.
Nutrition Facts : Calories 331 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 865mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
SOUTHWESTERN CAESAR SALAD WITH CREAMY CHIPOTLE DRESSING
While I was at a hotel in Scottsdale, Arizona, I remember pestering a chef for this recipe. It's been so many trips ago, though, I can't remember what hotel I was at. Nevertheless, this salad is a nice twist on the usual Ceasar.
Provided by CaribbeanQueen
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- DRESSING:.
- Whisk all dressing ingredients together in a medium bowl until well blended. Season to taste with salt and pepper.
- SALAD:.
- Mix lettuce, tomatoes and corn in large bowl.
- Add 3/4 of dressing and 2 T. of Parmesan. Toss.
- Determine if more dressing is needed. Add to taste.
- Sprinkle with remaining Parmesan before serving.
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