CHIPOTLE CHICKEN SALAD RECIPES

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SLOW-COOKER CHICKEN TACO SALAD RECIPE: HOW TO MAKE IT



Slow-Cooker Chicken Taco Salad Recipe: How to Make It image

We use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. —Karie Houghton, Lynnwood, Washington

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 03 hours 10 minutes

Prep Time 10 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 9

3 teaspoons chili powder
1 teaspoon each ground cumin, seasoned salt and pepper
1/2 teaspoon each white pepper, ground chipotle pepper and paprika
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breasts
1 cup chicken broth
9 cups torn romaine
Optional toppings: Sliced avocado, shredded cheddar cheese, chopped tomato or halved cherry tomatoes, sliced green onions and salad dressing of choice

Steps:

  • Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken; cool slightly. Shred with 2 forks. Serve over romaine; top as desired.

Nutrition Facts : Calories 143 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 516mg sodium, CarbohydrateContent 4g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

CHIPOTLE CHICKEN CHILI RECIPE | REE DRUMMOND | FOOD NETWORK



Chipotle Chicken Chili Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 40 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 19

2 tablespoons olive oil
4 cloves garlic, minced 
1 onion, diced 
2 pounds boneless, skinless chicken breasts, cut into large dice 
One 12-ounce bottle good beer, preferably Mexican 
One 14-ounce can black beans, drained and rinsed 
One 14-ounce can kidney beans, drained and rinsed 
One 14-ounce can pinto beans, drained and rinsed 
One 14-ounce can diced tomatoes 
1 tablespoon chile powder 
1 tablespoon ground cumin 
1 teaspoon salt
1 canned chipotle pepper in adobo sauce, minced (use less if desired) 
1/4 cup masa harina 
5 limes, 1 juiced, 4 cut into wedges
1 pound sharp Cheddar, grated
16 ounces sour cream 
5 Roma tomatoes, diced 
1/2 bunch fresh cilantro 

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
  • Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
  • Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

Nutrition Facts : Calories 459, FatContent 26 grams, SaturatedFatContent 13 grams, CholesterolContent 109 milligrams, SodiumContent 819 milligrams, CarbohydrateContent 23 grams, FiberContent 7 grams, ProteinContent 31 grams, SugarContent 5 grams

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