Chipotle Chicken Salad Recipe
Check out this scrumptious chipotle chicken recipe from one of our bloggers!
Photo: Scarlett Bendixon
Do you love a good Tex-Mex meal? Do you love spicy foods? If so, this delicious chipotle chicken salad is perfect for you. This easy meal is perfect for weeknights, too! Marinate the chicken the night before, then simply cook it up and toss it atop a Southwestern-inspired salad for a delicious meal.
Chipotle Chicken Salad Recipe
For Copycat Chipotle Chicken
7 ounce can chipotle peppers in adobo sauce
2 tablespoons ancho chili pepper powder
Small red onion, coarsely chopped
3 cloves of garlic
1 teaspoon cumin
1 teaspoon oregano, dried
1 tablespoon salt
1 teaspoon pepper
1/2 cup canola oil
5 pounds boneless skinless chicken thighs, trimmed
For Salad
Chipotle chicken (recipe above)
White or brown rice, cooked
1 can black beans, drained and rinsed
1 can corn, drained
Romaine lettuce, chopped
Tomatoes, diced
Avocado, pitted and sliced
Monterey jack cheese, grated
Sour cream
Strain adobo sauce into a small bowl. Toss peppers or save for another recipe. Place 2 tablespoons of adobo sauce in food processor. Add ancho chili pepper powder, chopped onion, garlic, cumin, oregano, salt, pepper, and 2 tablespoons canola oil. Process until a smooth consistency.
Put about half of the chicken in a large freezer-safe plastic bag and pour half of the marinade on it. Mix around until chicken is coated in marinade and then add the other half of the chicken and remaining marinade. Let marinade in the fridge overnight.
In a cast iron skillet, pour 2 tablespoons canola oil. Grill the chicken for 10 to 15 minutes. Repeat steps until all chicken is cooked adding oil each time. Chop chicken and set aside.
In a salad bowl, place a large spoonful of rice, then a scoop of black beans and corn, on top of a bed of romaine lettuce. Add the chipotle chicken, diced tomatoes, and sliced avocado. Sprinkle cheese and top with a dollop of sour cream.
