CHIPOLTE SALAD RECIPES

CHIPOTLE CHICKEN SALAD RECIPE | ALLRECIPES

Chipotle Chicken Salad Recipe | Allrecipes image

If you have leftover chicken that you want to do something else with, try this chicken salad with a kick! This is very easy and takes no time at all. I throw it on toasted bread with sliced tomatoes and fresh basil.

Provided by Toni Losada

Categories Salad

Total Time 15 minutes

Prep Time 15 minutes

Yield 3 cups

Number Of Ingredients 7

Ingredients

2?½ cups cubed cooked chicken
1 cup mayonnaise
¼ cup crumbled reduced-fat feta cheese
2 green onions, chopped
3 tablespoons reduced-fat sour cream
3 chipotle peppers in adobo sauce, minced
garlic salt and pepper to taste

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.

Nutrition Facts : Calories 404.3 calories, CarbohydrateContent 2.7 g, CholesterolContent 64.3 mg, FatContent 35.6 g, FiberContent 0.4 g, ProteinContent 18.8 g, SaturatedFatContent 6.9 g, SodiumContent 471.9 mg, SugarContent 0.5 g

CHIPOTLE SOUTHWEST SALAD RECIPE | ALLRECIPES

Chipotle Southwest Salad Recipe | Allrecipes image

A terrific summer salad with vegetables and chicken in a mildly spicy chipotle dressing.

Provided by KateCuervo

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12 cups

Number Of Ingredients 14

Ingredients

2 chipotle peppers in adobo sauce, or more to taste
6 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 teaspoon fine sea salt
3 cups fresh corn kernels
2 cucumbers, diced
3 vine-ripened tomatoes, seeded and diced
1 (15 ounce) can black beans, drained
12 ounces shredded rotisserie chicken
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1 cup coarsely chopped fresh cilantro
6 ounces shredded sharp Cheddar cheese

Steps:

Press chipotle chiles through a fine mesh strainer over a bowl, using a spoon or spatula. Discard the skin, veins, and seeds. Mix the pulp with mayonnaise, lime juice, and salt in a large bowl for the dressing.
Place corn in a pot with water to cover. Bring to a boil and cook until heated through and tender, about 3 minutes. Drain and let cool, about 10 minutes.
Combine cucumbers, tomatoes, black beans, chicken, bell peppers, onion, and cilantro in the bowl with the dressing. Mix in the cooled corn. Top with Cheddar cheese.

Nutrition Facts : Calories 215.5 calories, CarbohydrateContent 11.8 g, CholesterolContent 38.5 mg, FatContent 12.6 g, FiberContent 3.8 g, ProteinContent 14.4 g, SaturatedFatContent 4.5 g, SodiumContent 443.4 mg, SugarContent 3 g

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