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Chipotle Chicken Salad-Quick Version

by Karen on October 15th, 2015

 

 

Healthy and Satisfying

 

Caring for a 3-month old takes every minute of the day so I am trying to fit dinner prep into little bits of time—like during his power naps of 30 minutes—- last night I made this with various prepared elements it’s now going to be a go-to quick-meal for us—- 15 minutes hands-on!  The only thing you need to prep is the dressing (5 minutes) and the chicken (5 minutes prep, 20 minutes of uninvolved cooking and 5 minutes or less of chopping).   A flavorful salad that everyone really loves!

The key to the recipe is through purchasing ready to eat ingredients: greens are pre-washed, cheese is grated, red pepper is pre-sliced, and seeds or nuts toasted. I also keep the pureed chipotle in the freezer (to do this, buy a can of chipotle chiles in adobo sauce then puree and place tablespoons of it into a freezer bag for easy use).

 

Chipotle Chicken Salad

serves 4

Dressing

1/3 cup seasoned rice vinegar
1/4 cup fresh lime juice
1 clove garlic, passed through a garlic press
1-1/2 tablespoons pureéd chipotle chiles in adobo sauce
2 tablespoons honey
1/2 teaspoon kosher salt
2/3- 3/4 cup canola oil
1 cup chopped fresh cilantro

Salad

1-1/2 pounds boneless, skinless chicken breasts
2-3 whole garlic cloves
1 cup frozen corn, defrosted on a plate
2 cups cherry or grape tomatoes, halved
1 bag of mixed baby greens
1 cup (4 ounces) grated Monterey Jack cheese
1/2 cup chopped roasted red pepper, Napoleon sells a pre-chopped version
salt and pepper to taste
3/4 cup toasted salted pumpkin seeds or toasted pine nuts
fresh cilantro for garnish and lime wedges for serving, if deisred

In a food processor combine all dressing ingredients except oil and cilantro. With the motor running, slowly add the oil until incorporated. Add cilantro and combine. Set aside.

Place uncooked chicken into a medium saucepan, add water to completely cover the chicken, add a few garlic cloves and bring to a boil over high heat.  Once the water is at a full boil turn off the heat and let the chicken sit in the water covered for 20 minutes. Remove chicken from water and let cool on a cutting board. I usually cut the pieces in half to help them cool faster.  Chop chicken into a medium dice.

Toss all ingredients together with dressing and serve.

adapted from: Nordstrom Entertaining at Home Cookbook, 2005 Chronicle

 

 

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From → Entree', Salad

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