Best Lime Chile Dressing Recipes

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



Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

3/4 cup barbecue sauce
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 avocado, peeled, seed removed, and large diced
1 chipotle chili in adobo
2 chili lime tortillas
Spray olive oil
6 cups mesclun greens
4 boneless, skinless chicken breasts, grilled, julienned
Favorite salsa

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.

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



Black Bean, Corn and Red Pepper Salad With Chile-Lime Dressing image

This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.

Provided by Kendra

Categories     Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 teaspoon cumin, ground
1/2 teaspoon chili powder
1 pinch cayenne
6 tablespoons lime juice
4 tablespoons olive oil
salt (to taste)
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can corn
1 red bell pepper, diced
1/2 cup red onion, finely minced
1/4 cup cilantro, Chopped
3 green onions, very thinly sliced

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.

Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5

STEAK WITH WATERCRESS SALAD AND CHILE-LIME DRESSING



Steak with Watercress Salad and Chile-Lime Dressing image

The ribeye steak in this recipe is tossed in a Southeast Asian-inspired Chinese-mustard-and-fish-sauce marinade before cooking.

Provided by Bryant Ng

Yield 4 servings

Number Of Ingredients 14

2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman's)
2 teaspoons fish sauce
1 teaspoon demerara or light brown sugar, divided
Kosher salt, freshly ground pepper
1-1 1/2 pounds boneless rib eye
1 red Thai chile, very thinly sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil, plus more for drizzling
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 bunch watercress, tough stems trimmed (about 6 cups)
2 Persian cucumbers, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, lightly crushed

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



SHRIMP AND AVOCADO SALAD WITH MANGO, CHILE AND LIME DRESSING image

Categories     Vegetable     No-Cook

Yield 6 main-dish servings

Number Of Ingredients 16

1/2 mango, cut up
2 tablespoons oil
3 tablespoons seasoned rice vinegar
Grated zest and jice from 2 limes, divided
1 tablespoon fish sauce
1/2 to 1 teaspoon Asian chile garlic sauce
2 teaspoons soy sauce, or salt to taste
1 pound large cooked and peeled shrimp
8 cups butter lettuce, torn into bite-sized pieces
1 1/4 cups sugar snap peas, cut into bite-size pieces
1 avocado, cut into cubes
1 cup sliced green onions
1 cup small cherry tomatoes, preferably orange
1/2 cup basil leaves, preferably Thal or opal basil
1/2 cup mint leaves
1 lime, cut into 6 wedges, for serving

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



CHILE LIME SALAD DRESSING image

Categories     Salad     Citrus     No-Cook     Lunch     Healthy

Yield 3 cups

Number Of Ingredients 7

75 ml redwine vinegar
200 ml canola oil
2 roasted Roma tomatoes
1 clove fresh garlic
200 ml fresh lime juice
1/2 c coursely chopped onion
50 grams soaked and softened (in the red wine vinegar) Ancho Chillies w/o tops or seeds

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



Garbanzo, Tomato and Cilantro Salad With Lime and Chile Dressing image

Garbanzo beans are energizing, heart-boosting and protein-rich. A really delicious salad from Kalyn's Kitchen blog.

Provided by gailanng

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 (15 1/2 ounce) can garbanzo beans, rinsed well (chickpeas)
1 cup cherry tomatoes or 1 cup grape tomatoes, cut into 1/2-inch pieces
1/2 cup green onion, sliced
1 cup cilantro, washed, dried and chopped coarsely
1 avocado (optional)
2 tablespoons fresh lime juice (plus 2 tsp. more for avocado, if using)
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground dried chipotle powder
1/2 teaspoon chili powder, mild
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
zest from one lime
salt, fresh ground pepper to taste

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.

Nutrition Facts : Calories 207.3, Fat 8.3, SaturatedFat 1.1, Sodium 343.4, Carbohydrate 28.6, Fiber 6, Sugar 1.5, Protein 6.3

LIME-CHILE DRESSING



Lime-Chile Dressing image

Use this recipe when making our Spicy Chicken Salad In Lettuce Cups.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 8

5 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
2 tablespoons rice-wine vinegar (not seasoned)
1 tablespoon sugar
2 fresh hot red chiles, finely chopped
2 garlic cloves, minced
2 shallots, thinly sliced
2 tablespoons cilantro, finely chopped

Steps:

  • Stir together lime juice, fish sauce, vinegar, sugar, chiles, garlic, and shallots. Let stand at least 15 minutes. Stir in cilantro.

LIME-CHILE DRESSING



Lime-Chile Dressing image

Yield makes about 1/2 cup

Number Of Ingredients 8

5 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
2 tablespoons rice-wine vinegar
1 tablespoon sugar
2 fresh red hot chiles, finely chopped
2 garlic cloves, minced
2 shallots, thinly sliced
2 tablespoons finely chopped fresh cilantro

Steps:

  • Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator). When ready to serve, stir in the cilantro.

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