CHIPOTLE SOUTHWEST SALAD
A terrific summer salad with vegetables and chicken in a mildly spicy chipotle dressing.
Provided by KateCuervo
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Press chipotle chiles through a fine mesh strainer over a bowl, using a spoon or spatula. Discard the skin, veins, and seeds. Mix the pulp with mayonnaise, lime juice, and salt in a large bowl for the dressing.
- Place corn in a pot with water to cover. Bring to a boil and cook until heated through and tender, about 3 minutes. Drain and let cool, about 10 minutes.
- Combine cucumbers, tomatoes, black beans, chicken, bell peppers, onion, and cilantro in the bowl with the dressing. Mix in the cooled corn. Top with Cheddar cheese.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 11.8 g, Cholesterol 38.5 mg, Fat 12.6 g, Fiber 3.8 g, Protein 14.4 g, SaturatedFat 4.5 g, Sodium 443.4 mg, Sugar 3 g
SOUTHWEST ORZO SALAD W/ CHIPOTLE HONEY LIME VINAIGRETTE
Number Of Ingredients 19
Steps:
- Starting with Olive oil add dressing ingredients to a jar, cover and shake.
- Meanwhile, cook orzo acording to package directions. Drain orzo and toss with 2 tablespoons dressing. Let cool completely.
- Add orzo to a large bowl and toss with all of the salad ingredients EXCEPT the avacado. If serving right away, then toss in avocado, if chilling first, then add avocado right before serving.
- Store dressing and salad separately. When ready to serve, add dressing to salad and toss to combine. Season with freshly cracked salt and pepper to taste and additional lime juice if desired.
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