CHIPOTLE CHICKEN SALAD

Chipotle Chicken Salad image

This salad is a hearty...Creamy...Chipotle....Chicken...delish. You could substitute sliced beef for the chicken if you prefer. ENJOY :)

Provided by Queen uh Cuisine

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 garlic cloves, mashed with1/2 tsp salt (see below)
1 chipotle pepper, chopped (in adobo sauce)
3 tablespoons adobo sauce (from can of peppers)
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4-1/3 cup buttermilk
3 tablespoons cilantro, chopped
2 scallions, trimmed and sliced thin
1 1/2 teaspoons apple cider vinegar
fresh ground pepper
1 rotisserie-cooked chicken (I used a rotisserie chicken from the deli at my market)
2 (12 ounce) bags spring greens
2 summer slicing tomatoes, fresh, chopped
1 large avocado (or two small)
1 cup jicama, trimmed and juienned (thin strips)
1 cup cheddar cheese, shreaded
3 tablespoons cheddar cheese, shreaded
2 limes, cut into wedges for garnish

Steps:

For the salad dressing:.
Mash the garlic and salt to a paste with the side of a chefs knife.
In medium bowl, wisk together the garlic and the rest of the ingredients for the dressing, using 1/4 cup of the buttermilk.
If the dressing is too thick, thin with a couple tablespoons of buttermilk.
Can be stored in the refrigerator for up to 3 weeks.
For the salad:.
Remove the chicken from the bone and cut into bite sized pieces, set aside.
Place the salad greens in large bowl.
Add the chopped tomatoes, avocado, jicama, cheddar cheese and chicken.
Toss gently with dressing (refrigerate leftover dressing).
Plate salads and garnish with lime wedges and sprinkle with cheddar cheese.

Nutrition Facts : Calories 767.4, Fat 51.5, SaturatedFat 16.2, Cholesterol 179, Sodium 581.2, Carbohydrate 24.7, Fiber 7.6, Sugar 7.6, Protein 53.5

*** Explore more Chipotle Chicken Salad Recipes »

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