Best Creamy Chipotle Chicken Penne Salad Recipes

CREAMY CHIPOTLE CHICKEN SALAD

Steps:

• Cook chicken breasts in water with salt & pepper until very tender.
• Shred chicken & put in medium sized bowl. Put the diced onion in with chicken. Set aside.
• In a blender or food processor mix mayonnaise, sour cream, and between 3/4 to the whole can of chipotle peppers until well blended & smooth. The amount of peppers depend, of course, on taste.
• Add mayonnaise mixture to shredded chicken & onion. Mix well. If you like more moisture in a "salad" type dish add more mayo and sour cream in equal parts to get the consistency you like.
• Serve with Low-carb bread, pork rinds, or by itself. This will surely help you drink a healthier amount of water! But don't be afraid, not super hot.

CREAMY CHICKEN CHIPOTLE SALAD

Steps:

• Grill the Chicken
• Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat. Lightly oil the grates or cooking grid. Season the chicken breasts on both sides with salt and pepper. Grill until cooked through, about 5 minutes on each side. Remove the chicken from the heat and allow to cool.
• Toss the Chicken with the Sauce
• Once the chicken is cool enough to handle, roughly chop it into bite-size chunks and lightly toss it with the chipotle sauce until the chicken is well smothered. You can add as much or as little as you like; you may not use all the sauce. Save any leftover sauce and serve it alongside the salad.
• Prepare the Salad
• In a large mixing bowl, toss together the lettuce, tomatoes, avocado, and 1 tablespoon of the cilantro leaves. Pour in the oil and vinegar and toss well.
• Garnish and Serve
• Spoon the salad onto a serving platter and top with the chicken. Garnish by sprinkling the remaining 1 tablespoon cilantro over the chicken. Serve any leftover chipotle sauce in a small bowl on the side.
• Cooking Notes
• INGREDIENTS
• Chicken
• While the recipe uses grilled chicken breast, feel free to use any type of leftover chicken you have on hand or substitute with store-bought rotisserie chicken.
• You may want to make extra chicken because once it's tossed with the chipotle sauce it can be eaten in sandwiches or with crackers.
• Vegetarian Option
• For a meatless alternative, substitute garbanzo beans for the chicken, tossing the beans with the chipotle sauce and cilantro leaves.
• ADVANCE PREPARATION
• The chicken can be cooked and tossed with the chipotle sauce a day or two in advance and refrigerated in an airtight container.

CHIPOTLE CHICKEN PENNE PASTA

Steps:

• Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours.
• Prepare the chipotle cream sauce by combining ingredients; set aside.
• Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.