Winter Chicken Salad With Chipotle Cream Dressing Recipes
WINTER CHICKEN SALAD WITH CHIPOTLE CREAM DRESSING
An adopted recipe originally posted by Mean Chef. When you've got leftover chicken on hand, Winter Chicken Salad With Chipotle Cream Dressing will warm you up in a hurry. You can adjust the fire power according to your own taste, using as much chipotle puree as your household will appreciate. Toss crunchy bok choy with slivers of ruffled red cabbage, spicy cilantro, shredded sweet carrots and fresh green onions. Top it off with Chipotle Cream Dressing, which also tastes fabulous on grilled chicken or fish. This fabulous yet easy-to-make sauce is based on tinned chipotles (smoked jalapeno peppers), which you puree and add judiciously. The remainder will keep a long, long, time in the refrigerator, so you can spoon a little into marinades, soups, stews, sauces and salad dressings.
Provided by Elly in Canada
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 420.2, Fat 30.9, SaturatedFat 15.8, Cholesterol 134, Sodium 199.2, Carbohydrate 15.3, Fiber 3.7, Sugar 7, Protein 22.6
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!
CREAMY CHIPOTLE CHICKEN SALAD
A creamy, tasty chicken salad--but with a bite!!! A simple, but delicious way to put a new spin on chicken salad! A must for Mexican food lovers, although it really wouldn't be classified as "Mexican food." My boyfriend is Mexican & he made this for me. I fell in love all over again!!!
Provided by monlyn75
Categories Spreads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 134, Fat 5.8, SaturatedFat 2.7, Cholesterol 60.3, Sodium 107.3, Carbohydrate 2.3, Fiber 0.3, Sugar 1.4, Protein 17.3
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