CHIPOTLE CHICKEN SALAD
This Chipotle Chicken Salad is bursting with tender, juicy fiestalicious chicken, crunchy veggies, salty sunflower seeds and crispy tortilla strips all sprinkled with buttery Monterrey Jack Cheese and doused in sweet, tangy and refreshing Honey Lime Mango Dressing!
INGREDIENTS
- 1 Recipe Chipotle Chicken
Salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- fresh corn kernels from 1 ear of sweet corn
- 1/2 cup grape tomatoes, halved
- 3/4 cup black beans,, drained and rinsed
- 1/2 cucumber peeled, quartered, chopped
- 1 red bell pepper, chopped
- 1 avocado, sliced or chopped
- 1/4 red onion, thinly sliced
Toppings
- 1/2 cup roasted salted sunflower seeds
- 3/4 cup shredded Monterrey Jack cheese
- tortilla strips or bacon (I prefer tortilla strips)
Honey Mango Dressing
- 1 1/4 cups chopped ripe mango (1 large mango)
- 1/3 cup canola oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- 2 tablespoons lime juice
- 1/2 jalapeno seeded, deveined, roughly chopped
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
INSTRUCTIONS
- Honey Mango Dressing: Add all of the ingredients to your blender except the canola oil and chop then puree until smooth. Blend in canola oil. Taste and add additional jalapeno for spicier, honey for sweeter, and/or lime juice for tangier. Chill.
- Prepare Chipotle Chicken according to directions. Chop or thinly slice cooked chicken.
- To assemble, toss the chicken, Salad Ingredients, cheese and sunflower seed together in a large bowl. Garnish individual servings with tortilla strips and drizzle with dressing.
RECIPE NOTES
*for a creamier dressing add 1-2 tablespoons mayonnaise if desired.
Full Articel by : carlsbadcravings.com