Best 4 Southwestern Chicken Caesar Salad With Chipotle Dressing Recipes

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Indulge in a tantalizing Southwestern twist on the classic Caesar salad with our Southwestern Chicken Caesar Salad with Chipotle Dressing. This flavorful dish combines juicy grilled chicken, crisp romaine lettuce, a zesty chipotle dressing, and a delightful array of toppings. Grilled corn and black beans add a smoky and earthy flavor, while avocado slices bring a creamy richness. Crunchy tortilla strips and queso fresco cheese provide a satisfying crunch and tang. Don't miss out on the irresistible Chipotle Dressing, a smoky and spicy blend of chipotle peppers, mayonnaise, sour cream, Dijon mustard, and lime juice. This versatile dressing is also perfect for sandwiches, wraps, and grilled meats. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING



Southwestern Chicken Caesar Salad With Chipotle Dressing image

I strongly suggest to make the dressing up to 24 hours in advance to blend flavors, also you can grill the chicken a day in advance and refrigerate. If you are not a black bean lover then you can omit them and use corn niblets, adjust the dressing ingredients to taste :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

5 boneless skinless chicken breasts
olive oil
1 (1 1/3 ounce) package fajita seasoning mix
1 small romaine lettuce (about 7-8 cups torn into bite-size pieces)
3/4-1 cup black beans (rinsed and very well drained or use corn niblets)
1 1/2 cups garlic-flavored croutons (or use as much as desired)
1/3 cup grated parmesan cheese
1 -2 red bell pepper, seeded and sliced into rings
1/4 cup grated parmesan cheese (or to taste)
1 cup mayonnaise
2/3 cup parmesan cheese
1/2 cup sour cream
1/2 teaspoon cumin
2 anchovy fillets
3 green onions, chopped
1 tablespoon Dijon mustard
1 chipotle pepper (from a jar or can)
2 teaspoons minced fresh garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper (or to taste)
salt (or to taste) (optional)

Steps:

  • Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
  • Grill over medium-high heat about 6 minutes per side (or you may broil).
  • Allow to cool then slice into strips; set aside.
  • For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
  • Place the lettuce in a large glass bowl, add in black beans; toss to mix.
  • Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
  • Drizzle the dressing over the salad or serve dressing on the side.
  • Delicious!

SOUTHWESTERN CHICKEN CAESAR SALAD W/CHIPOTLE DRESSING



Southwestern Chicken Caesar Salad W/Chipotle Dressing image

Make and share this Southwestern Chicken Caesar Salad W/Chipotle Dressing recipe from Food.com.

Provided by sherrilljoy

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup mayonnaise
2 tablespoons chicken broth
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 teaspoons minced canned chipotle chiles in adobo
1 1/2 teaspoons brown sugar
salt and pepper
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons fresh lime juice
4 boneless skinless chicken breasts
1 large head romaine lettuce, cut into bite-size pieces
1 cup corn kernel
1 cup black beans, drained and rinsed
freshly shaved parmesan cheese

Steps:

  • Whisk first 6 ingredients together, season with salt and pepper to taste. (Dressing can be prepared 1 day ahead. Cover and refrigerate.).
  • Pound chicken breasts to uniform thickness of 1/2-inch. Whisk together olive oil, cumin and lime juice and coat the breasts with mixture. Let marinate for 2 hours.
  • Preheat grill pan over medium high heat. Grill chicken until cooked through, about 5 minutes each side. Slice across the grain into 1/2 inch strips.
  • Mix lettuce, corn and beans in large bowl. Add dressing and toss to coat. Top salad with sliced chicken, sprinkle with shaved parmesan cheese and serve.

Nutrition Facts : Calories 498.3, Fat 24.1, SaturatedFat 3.7, Cholesterol 79.9, Sodium 931.6, Carbohydrate 37.7, Fiber 8.2, Sugar 6.8, Protein 35.8

SOUTHWESTERN CHICKEN SALAD WITH CHIPOTLE CHILES



Southwestern Chicken Salad With Chipotle Chiles image

Chipotles add heat and smokiness to this dish, which can be served as a salad or used to fill corn tortillas for soft tacos. The radishes give a fresh crunch and the avocado gives a cool creaminess.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 40m

Yield Serves four to six

Number Of Ingredients 23

1 whole chicken breast on the bone, skinned and split, or 2 boneless, skinless chicken breasts, 1 1/3 to 1 1/2 pounds
2 1/2 quarts water
1 onion, quartered
2 garlic cloves, peeled and crushed
1/2 teaspoon dried thyme or oregano, or a combination
Salt to taste 1 to 1 1/2 teaspoons
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar or cider vinegar
Salt
freshly ground pepper to taste
1 small or medium garlic clove, minced
1 scant teaspoon cumin seeds, toasted and coarsely ground
1/4 cup extra virgin olive oil
1/4 cup buttermilk
2 to 4 tablespoons chicken stock from poaching the chicken breasts, as needed
1 whole chicken breast or 2 large boneless skinless breasts, poached and shredded about 4 cups shredded chicken
Salt
freshly ground pepper
4 large radishes, diced, plus 2 radishes, sliced
1/4 cup chopped fresh cilantro
2 to 3 chipotle chiles en adobo, rinsed, seeded and cut into thin strips
8 romaine lettuce leaves, cut crosswise into wide strips
1 small avocado, sliced

Steps:

  • Combine the water, the quartered onion and the whole crushed garlic cloves in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises, and then add the dried herbs. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through. (Cut one in half; the meat should not be pink.) Add salt to taste. Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain, and the meat comes apart naturally. You should have about 4 cups of shredded chicken. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers.
  • Mix together the ingredients for the dressing.
  • Place the shredded chicken in a large bowl and season to taste with salt and pepper. Toss with the diced radishes, cilantro, chipotles and all but 2 tablespoons of the dressing.
  • Toss the romaine lettuce with the remaining dressing, and arrange on a platter. Top with the salad. Garnish the top of the salad with the sliced radishes and the sliced avocado, and serve.

SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING



Southwestern Caesar Salad with Chipotle Dressing image

Categories     Salad     Cheese     Leafy Green     Tomato     Bake     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1/2 cup mayonnaise
1 1/2 tablespoon canned low-salt chicken broth
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoon minced canned chipotle chilies (in adobo sauce)
1 teaspoon brown sugar
1 large head romaine lettuce, cut into bite-size pieces
2 medium tomatoes, seeded, diced
1/2 cup frozen corn kernels, thawed, drained
4 tablespoon freshly grated Parmesan cheese

Steps:

  • Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
  • Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.

Tips:

  • For a more intense chipotle flavor, use adobo sauce from a can of chipotle peppers in adobo sauce.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To make the chicken more flavorful, marinate it in the buttermilk mixture for at least 30 minutes before cooking.
  • To ensure the chicken is cooked thoroughly, cook it to an internal temperature of 165 degrees Fahrenheit.
  • To make the salad more colorful, add a variety of toppings such as diced tomatoes, avocado, or chopped cilantro.
  • For a healthier version of the dressing, use Greek yogurt instead of mayonnaise.

Conclusion:

This Southwestern chicken Caesar salad with chipotle dressing is a delicious and easy-to-make meal that is perfect for busy weeknights. The flavorful chicken, creamy dressing, and crispy tortilla strips make this salad a hit with everyone. Whether you're looking for a healthy lunch or a flavorful dinner, this salad is sure to please.

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