Chipotle Chicken Salad
Can you believe I have been wanting to try this recipe since August 2006? That was when it was first featured in Cooking Light and I knew then that it would be great. Back then we didn’t eat as wide a range of foods as we do now, especially mrChaos. I knew better than to even suggest a salad for dinner. The horror.
These days we eat much more adventurouslyand can appreciate lighter dinners and dishes that don’t fit the box of our usual routine. Not that there is anything adventurous about this taco salad-it is simply a fresh, filling salad that doesn’t leave you feeling heavy or stuffed. We made cilantro-lime rice on the side for those who needed something a bit more substantial. Combined on the plate, it was like eating at mrChaos’s favorite burrito place.
I think the success of a dinner salad relies heavily on powerful flavors and textures. The ingredient list below appears long but this salad is easy and quick to put together. I marinaded chicken breasts and grilled them before making the salad, however any chopped, cooked chicken will do. You also don’t have to make the tortilla strips, but I think they lend a nice crunch to the mix. I gave some proportions below but it is a salad, so feel free to adjust to your tastes. Cooking Light also suggests adding rinsed, canned black beans and using grilled corn kernals.
Chipotle Chicken Taco Salad
serves 4, prep 20 min, cook 5-10 min, adapted from Cooking Light, August 2006
Chicken Marinade (optional, marinade overnight)
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1 tsp cumin
- 1 tsp chili powder
- 2 cloves garlic, smashed
Tortilla Strips
- 4 corn tortillas, sliced into strips
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- oil
Dressing
- 2/3 cup sour cream
- 1/3 cup fresh cilantro, minced
- 4 tsp lime juice, I added the juice from 2 limes
- 1 chipotle chili, minced (canned in adobo sauce)
- 1 tsp cumin
- 1 tsp chili powder
- salt to taste (quite a bit more than the 1/4 tsp called for)
Salad
- 2 cups chopped, cooked chicken breast
- 4 cups shredded romaine
- 1 cup diced tomato
- 1 large avocado, peeled and sliced
- 1 cup frozen corn kernels, thawed
- 1/4 red onion, sliced
- Marinade your raw chicken breasts if using, store in the fridge overnight.
- Heat about one inch of oil in a skillet for frying. Fry tortilla strips until golden brown and crisp.
- Toss with spices and salt.
- While preparing salad, place chicken breasts on a hot grill pan and cook until opaque all the way through.
- Prepare dressing by combing all ingredients in a small bowl.
- In a large bowl, combine salad ingredients, toss with dressing to taste.
- Slice cooked chicken breast and toss with salad or serve over salad.
- Top with tortilla strips.
This recipe is really cheap if made with leftover dark meat, such as chicken leg quarters. So what are you guys thinking about the Cost Analysis(es? Analysi?), do I need to keep them up? Are they helpful or interesting or have you gotten the point and enough already don’t you know it’s tacky to talk about money?
May 27th, 2009 at 6:56 am
That marinade sounds delicious. I just found your blog and love it! You are so talented!
May 27th, 2009 at 7:41 am
Sounds great. I’m bookmarking right now.
May 27th, 2009 at 7:57 am
I’m usually fairly anti-salad, but that dressing does sound tasty.
I’m kind of meh about the cost analysis. I think it’s interesting, but I’m not one of those people who’s been hit by the recession and needs to trim costs in the food budget area.
I imagine that for people who are really looking to cut back money-wise it’s very helpful though. If not for those recipes specifically, than to establish a base line for the types of meals that they can fit into their budget.
May 27th, 2009 at 11:02 am
love the salad. I thinks it’s important to look at cost but not to ignore the fact that we simply over consume in this country. if we focused on less volume and good quality ingredients then the pocket book should be just fine. Eating out at expensive restaurants is what kills you.
May 27th, 2009 at 2:51 pm
“a salad for dinner. The horror.”
*chuckle*
Seriously. *Sigh*
I made a really similar dressing with an amazing salad I did last summer. I need to do more like this. Great light meal!
May 27th, 2009 at 3:48 pm
I want to make this. It’s going on my list right now.
May 27th, 2009 at 3:49 pm
Forgot to mention….i like the cost analysis feature that you typically include.
May 27th, 2009 at 9:49 pm
Sounds yummy! I find the CS interesting but it’s not something I personally use when deciiding to make a certain recipe. For many it might and it is a unique feature of your blog. If you like doing it, keep it up. If you hate it, drop it like a bad habit.
May 28th, 2009 at 6:24 pm
That salad looks so tasty!
May 29th, 2009 at 7:39 am
Just found your blog via foodgawker and made this salad last night with chicken and shrimp. it was delicious! I will definitely be back for more!
June 27th, 2009 at 12:47 pm
That is one tasty looking salad! So many great flavours!
January 7th, 2010 at 9:04 am
I just tried by accident the Santa Fe Chipotle Salad from McDonald’s and loved it. I wanted to mimic it at home. Been searching for receipes and found yours….looks great…can’t wait to try it.. Thank you.
April 13th, 2010 at 1:06 am
Chipotle is pretty much good on everything these days! I just made this tonight and it was so delicious! Almost all the ingredients are my favorites. Although I’m not a fan of avocados, they taste great in salads. I think this is also good for tacos. I’ll try that next time. Thanks!
August 29th, 2017 at 8:56 pm
I do consider all the ideas you’ve offered to your post.
They are very convincing and will certainly work.
Nonetheless, the posts are very brief for starters.
Could you please extend them a little from next time?
Thanks for the post.