Best Chile Lime Salad Dressing Recipes

BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING

Steps:

• In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
• In a medium bowl, mix the beans, corn, red pepper and red onion.
• Pour the dressing over the salad and mix well.
• Chill if desired.
• Just before serving, top with cilantro and green onion.

GRILLED CHICKEN SALAD WITH CHIPOTLE CHILE DRESSING AND CHILE LIME TORTILLA CRISPS

Steps:

• To make the dressing, in a blender, blend together the barbecue sauce, vinegar, olive oil, avocado and chipotle for 1 to 2 minutes or until creamy. Reserve dressing in refrigerator until ready to use.
• To make the tortillas, preheat the oven to 450 degrees F.
• Slice the tortillas into thin strips and spray them with the olive oil. Place the tortilla strips on a baking sheet and bake in the oven for 4 to 5 minutes, or until crispy.
• To assemble the salad, in a mixing bowl, toss the greens with the dressing. Place a portion of the salad greens on each plate. Place 1 julienned chicken breast on top of each salad. Then spoon some of the salsa on top of salad. Finally, sprinkle each salad with the crispy tortillas.

STEAK WITH WATERCRESS SALAD AND CHILE-LIME DRESSING

Steps:

• Whisk mustard powder, fish sauce, 1/2 tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.
• Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining 1/2 tsp. demerara sugar in a large bowl; set vinaigrette aside.
• Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7-10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
• Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.
• Slice steak and serve with salad.

SHRIMP AND AVOCADO SALAD WITH MANGO, CHILE AND LIME DRESSING

Steps:

• puree the mango oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. set the dressing aside for its flavor to develop while you make the salad. place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. YOu'll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with lime wedges.

CHILE LIME SALAD DRESSING

Steps:

• Blend in a blender until smooth and creamy. Makes approximately 3 cups. Salad per plate: mixed lettuce, 1/2 avocado sliced/ 2 fresh dates (halved and pitted), 1/4 c black beans (canned/rinced), 1/4 c corn niblets (cooked), 1 wedge fresh lime on side of plate. Add sliced 1/2 chicken breast, grilled chicken with cajun rub

GARBANZO, TOMATO AND CILANTRO SALAD WITH LIME AND CHILE DRESSING

Steps:

• Drain beans into colander and rinse until water runs clear. Allow to drain well.
• Whisk together dressing ingredients.
• Put garbonzos and dressing into a sealable container. Shake a few times to distribute marinade. Allow beans to marinate in dressing one hour or longer.
• In the meantime, dice the tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes. If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice.
• Slice green onions and chop cilantro.
• Combine marinated beans with dressing, tomatoes, green onion and cilantro. If using avocado, fold in gently until well combined. Season with salt and pepper to taste and serve immediately.