Chopped Chicken Salad With Chipotle Dressing


Chopped Chicken Salad With Chipotle Dressing

chipotle chix salad sectioned bowl

I like my salads jam-packed with stuff. Each forkful needs to have lots of different flavors and textures or I am not happy. Very few salads seem like a real meal to me, but this one is great. And if you use arugula or other hearty greens instead of some of the more delicate lettuces, it’s even good leftover the next day.

First, make the dressing. Stir together Greek yogurt… I don’t generally eat any dairy, but if I’m going to cheat, Greek yogurt is a good way to go because it contains probiotics and is a good source of protein.
greek yogurt

Chopped cilantro…  My cilantro looked like this, but next time I will chop it really fine; it would be better minced real small…
cilantro chopped

Chopped chipotle peppers…
chiptotle ch yogurt

Cumin and chile powder…
yogurt cumin chile cilantro

And lime juice…
lime pic

Stir it all together and set aside.
chipotle dressing

For the salad, fill a bowl with whatever lettuces or greens you like. Chop them if it pleases you… I used arugula…
arugula bowl

Add diced chicken breast. I used leftover roast chicken…
chicken chopped

grape tomatoes

Avocado… Avocado can actually help maintain good levels of healthy cholesterol. It’s recommended that we eat at least one avocado a week…
avocado pic good

Red onion… Onions can also improve cholesterol and they are also great at getting rid of phlegm.
sliced red onion

And black beans. I also added some canned artichoke hearts and it was a nice touch!
chipotle chix salad sectioned bowl

Add the dressing and toss it all together.
chipotle chix salad mixed bowl

Chopped Chicken Salad With Chipotle Dressing
(serves 6)

For dressing:
3/4 cup Greek yogurt (use either full fat or 2%)
1/3 cup finely chopped fresh cilantro
2 tsp chipotle chile in adobo, minced
1 tsp ground cumin
1 tsp chile powder
juice of 1 lime
salt to taste
few grinds of black pepper

For salad:
4 cups of arugula (or any greens that you like)
2 cups of diced cooked chicken
1 cup grape tomatoes, halved
1 avocado, diced
1/3 of a red onion, sliced thin
1 can black beans, rinsed and drained
6 artichoke hearts (canned or frozen, thawed), chopped

For dressing: Mix all ingredients together and set aside.

For salad: Place arugula in bottom of large bowl. Arrange all of remaining ingredients on top. You can serve the salad like this with the dressing on the side, or toss it all together and enjoy!

This entry was posted in PoultrySalad and tagged avocadobeanschickenchipotlecilantrosalad,tomatoesyogurt on April 12, 2013. Edit


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